Home / Recipes / Steamed egg cake curry

Photo of Steamed egg cake curry by Susmita Mitra at BetterButter

Steamed egg cake curry

Susmita Mitra
30 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Steamed egg cake curry RECIPE

For egg lovers like me ‘Dimer Dhokar Dalna’ or ‘Steamed Egg Cake Curry’ is a pleasant variation to the much loved egg curry. The best part is you can make the steamed egg cakes before hand and cook the gravy just before serving! It is also a very tasty variation which you can serve when you have guests who are egg lovers.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Steaming
  • Side Dishes

Ingredients Serving: 4

  1. For making the Steamed Egg Cakes:
  2. 6 eggs
  3. 1 chopped onion large
  4. Finely chopped coriander leaves
  5. Chopped green chillies 1tsp
  6. Red Chili powder 1 tsp
  7. Garam Masala Powder 1 ts
  8. 3tbsp milk
  9. Salt as per taste
  10. Baking powder 1tsp
  11. For curry-
  12. 1large potato cubed
  13. Onion paste 2tbsp
  14. Ginger garlic paste 2tsp
  15. Cumin powder 1tsp
  16. Coriander powder 1tsp
  17. Red chili powder 2tsp
  18. Mustard Oil 4tbsp
  19. Bay leaf 2
  20. Tomato paste 4tbsp
  21. Chopped green chillies 1tsp
  22. Kashmiri red chili powder 1tsp
  23. Sugar 1tsp
  24. Chopped coriander leaves


  1. Beat the eggs in a large bowl. Add the chopped onions, chopped green chillies, chopped coriander, baking powder, milk and salt. Beat well.
  2. Grease an air tight steal container and poured the egg mixture. Place the container in the pressure cooker. Pour some water till half of the container and steam in a pressure cooker till the first whistle and few minutes on low heat.
  3. Let the pressure release of its own. Demould the steamed egg cake. Cut into squares.
  4. Heat Oil in Kadhai or wok. Fry the boiled potatoes for few minutes and keep them aside.
  5. If required add more oil and then add cumin seeds and bay leaves. As soon as it sputters add the onion paste. Add about ½ tsp of sugar. Sauté till the paste turns a light brown and you see the oil separate from the paste.
  6. Add the ginger paste and garlic paste along with the green chillies. Add tomato paste. Sauté till oil seperates.
  7. Add in cumin powder, coriander powder, Kashmiri red chilli powder and red chilli powder with little water. Add fried boiled potatoes and sauté.
  8. At this point add 1 and ½ cup of water. Adjust salt and let the gravy come to a nice boil.
  9. Add the cubed egg cakes and garam masala powder, keep the flame at medium and let the gravy boil for 3-4 minutes on medium heat. Adjust consistency of the gravy according to your preference. Garnish with chopped coriander leaves and serve with steamed rice or roti.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.