Next-Level Insights

By Chef Hafsa

Ingredients:

4 hard-boiled eggs, peeled and cut in half

2 large onions, finely chopped

2 tomatoes, finely chopped

2 green chilies, chopped (adjust according to your spice preference)

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust according to your spice preference)

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

Salt to taste

Cooking oil or ghee

Fresh coriander leaves for garnish

Instructions:

1. Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.

2. Add ginger-garlic paste and chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.

3. Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

4. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well, and cook for a few minutes to let the spices blend.

5. Add the halved boiled eggs to the masala mixture. Gently coat the eggs with the masala.

6. Cook for 5–7 minutes on low heat, stirring occasionally to ensure the eggs are well coated with the masala.

7. Sprinkle garam masala over the dish and mix gently.

8. Garnish with fresh coriander leaves.

Serve the egg masala hot with rice or Indian bread (roti or naan). Adjust the spice levels according to your taste, and feel free to customize the recipe based on your preferences.

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