Ingredients

• Egg whites (boiled & chopped): 4
• Onion (finely chopped): 1 medium
• Tomato (pureed): 2 medium
• Garlic (minced): 3 cloves
• Ginger (grated): 1 tsp
• Green chili (chopped): 1 (optional)
• Cumin seeds: ½ tsp
• Turmeric powder: ¼ tsp
• Red chili powder: ½ tsp
• Coriander powder: 1 tsp
• Garam masala: ½ tsp
• Salt: To taste
• Olive oil: 1 tbsp
• Water: ½ cup (adjust as needed)
• Fresh coriander (chopped): 1 tbsp

Preparation

Heat oil in a pan, add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Add minced garlic, grated ginger, and green chili. Sauté for a minute.

Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt.

Cook until the oil separates from the masala (about 5-7 minutes).

Pour in water and let it simmer for 2 minutes.

Gently mix in the chopped boiled egg whites.

Let it cook for 2-3 minutes so the flavors absorb.

Sprinkle garam masala and fresh coriander.

Serve hot with whole wheat roti, brown rice, or millet.

Servings: 2

Notes

1. Use homemade tomato puree for a fresher taste.
2. For a creamy texture, add 1 tbsp of blended Greek yogurt.
3. Pair with a fiber-rich salad for a balanced meal.