Prefer HTon GoogleRead more to check out the full recipe! (Pinterest (Representative Image)) If you're bored of the same old ways of cooking eggs – omelette or egg curry – check out this innovative new recipe shared by coach Ralston.Bored of the same old egg curry and omelette? Even a protein-packed staple like eggs can start feeling a little dull when they keep showing up on your plate in the same familiar forms. This is a sign to switch things up! We found a fun recipe that gives everyday eggs a delicious makeover, changing up both the texture and flavour.Also Read | Looking for a fun, low-effort weeknight meal? Try this simple recipe for high-protein steamed chicken rice paper rollsFitness coach and food blogger Ralston D'Souza, known for sharing high-protein, nutrition-focused recipes on social media, has shared an interesting take on egg curry – featuring steamed eggs cut into cubes and simmered in a spicy onion-tomato gravy. In an Instagram video shared on September 10, D'Souza walks viewers through the complete ingredients list and step-by-step preparation for masala steamed eggs recipe.Check out the full recipe below!IngredientsFor the steamed eggs1 tbsp mustard oil5 whole eggs1 green chilli, sliced½ handful fresh coriander, chopped¼ onion, finely chopped1 tsp chilli powder½ tsp salt¼ cup peasFor the curry2 tbsp mustard oil½ tsp cumin seedsRemaining chopped onion½ tbsp ginger-garlic paste½ tomato, chopped½ tsp garam masala½ tsp cumin powder1 tsp coriander powder½ tsp chilli powder½ tsp salt½ cup water1 cup peas½ cup waterFresh coriander, for garnishMethodPrepare the steamed eggsIn a bowl, combine the mustard oil, eggs, sliced green chilli, chopped coriander, onion, chilli powder, salt and ¼ cup peas. Whisk or mix well until evenly combined. Set aside.Fill a separate pan halfway with water and place a silicone pad at the bottom. Carefully place the bowl containing the egg mixture over the water.Cover and steam over low heat for up to 30 minutes, or until the eggs are completely set and cooked through.Prepare the curryHeat the mustard oil in a pan over medium heat. Add the cumin seeds and remaining chopped onion. Fry until the onion turns golden brown.Add the ginger-garlic paste and chopped tomato. Mix well and cook until the tomato softens and becomes mushy.Add the garam masala, cumin powder, coriander powder, chilli powder and salt. Mix well to combine.Pour in half cup of water, stir and cook for about five minutes, allowing the masala to come together.Add one cup of peas and another half cup of water. Mix well, cover and reduce the heat to low.Once the curry has cooked for the initial five minutes, switch off the heat and keep it aside until the steamed eggs are ready.Assemble and serveOnce the eggs are fully steamed, carefully remove them from the bowl and cut them into bite-sized cubes.Bring the curry back to the heat and gently add the steamed egg cubes. Mix carefully so the pieces remain intact.Cook everything together for about two minutes, allowing the eggs to absorb the flavours of the masala.Garnish with fresh coriander and serve hot.Approx nutritionCalories – 740 kcalProtein – 32 gCarbs – 7 gFats – 65 gNote to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.