Bengali Style Egg Curry Recipe | Dawat | Abida Baloch | Desi Food

Method:
boil the eggs and potato separately. De-shell the eggs. Slightly slit the eggs and apply 1/2 teaspoon turmeric powder and 1 teaspoon red chili powder and salt. Keep aside. Peel the potato and chop into cubes. Apply 1/2 teaspoon turmeric powder and 1 teaspoon red chili powder and salt and keep aside. Add chopped onion, cumin seeds, black pepper and ginger-garlic paste and grind together to make a puree in a mixer grinder. You can add 1/4 cup water while making puree. Keep aside. Make a puree of chopped tomato and keep aside. Now fry the eggs and potato. Add bay leaf and cardamom. Then add the onion puree and mix well. Let it fry for 5 minutes. Add tomato puree and mix well. Add slit green chilies, spice powders and mix well. Let it simmer for 10 minutes. Add water and let the gravy simmer for at least 10 more minutes. Add potatoes and eggs. Simmer the gravy for 8 minutes. Garnish with chopped coriander leaves and serve hot.

Method:
Heat oil in a pan and add in cumin seeds, cinnamon stick and cardamom pods. Once they start to sizzle, add in onions and fry till lightly browned. Add in the spices, salt and tomato paste, and fry for a few seconds to mix well. Mix in the ground meat and cook for 5-6 minutes on medium heat, Slowly add in the peas, rice and water, give it a quick stir, and cook covered on medium-low heat till all the water evaporates.
Once the rice has cooked, garnish with fresh cilantro leaves. Serve warm.