Steamed egg cake curry

Beat the eggs in a large bowl. Add the chopped onions, chopped green chillies, chopped coriander, baking powder, milk and salt. Beat well.

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.

Let the pressure release of its own. Demould the steamed egg cake. Cut into squares.

Heat Oil in Kadhai or wok. Fry the boiled potatoes for few minutes and keep them aside.

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.

Add the ginger paste and garlic paste along with the green chillies. Add tomato paste. Sauté till oil seperates.

Add in cumin powder, coriander powder, Kashmiri red chilli powder and red chilli powder with little water. Add fried boiled potatoes and sauté.

At this point add 1 and ½ cup of water. Adjust salt and let the gravy come to a nice boil.

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.