• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Caramel Tinted Life logo
  • Home
  • Recipes
  • Travel
  • About
  • Work With Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Work With Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian Recipes » Egg Curry | Indian recipe for Curry Eggs

    Egg Curry | Indian recipe for Curry Eggs

    Published: May 1, 2021 · Modified: Jul 14, 2021 | This post may contain affiliate links·

    771 shares
    Jump to Recipe Jump to Video Print Recipe

    This recipe for Egg curry is a delicious South Indian curry made with boiled eggs simmered in a curry sauce. Made in under 30 mins, pair with rice, bread, or naan, it is the perfect curry for beginners.

    Close-up of egg curry and rice on a bowl with fresh coriander leaf garnish
    Jump to:
    • What is South Indian Egg Curry?
    • Why This Recipe Works
    • List of Ingredients
    • Step by step Instructions
    • Additional steps to make Kerala Egg Curry
    • Stovetop Instructions
    • Frequently asked questions
    • More Indian Curries
    • Egg Curry Recipe

    What is South Indian Egg Curry?

    One of the easiest curries to make on busy weeknights is egg curry - boiled eggs are cooked in a sauce made with a base of onions, tomatoes, Indian spices, and coconut milk. Made with basic pantry ingredients, this egg curry is just what you need for a quick meal fix for lunch or dinner. No-fuss, no-frills, just a good old comforting curry that is nutritious, perfect for the entire family.

    This is one of those meals that is perfectly suited for cooking in the Instant Pot and the stovetop as well. I like to make it in the Instant Pot, as the eggs cook along with the curry sauce, cutting down the time significantly!

    Some of my favorite Indian recipes such as paneer tikka masala, lamb bhuna, etc, can be made easily in the Instant Pot, just like this egg curry. Best enjoyed served with basmati rice or naan, or any grain of your choice, these curries are staples in my home. If you are looking for easy, enjoyable Indian meal ideas for the family, I highly recommend you give them a try!

    Egg curry getting ready in the Instant Pot, viewed from the top

    Why This Recipe Works

    • No-fuss, simple recipe with all the flavors of classic South Indian egg curry
    • Made in under 30 minutes
    • Cook the eggs and the curry together in the Instant Pot with minimal clean up for later
    Plate of rice served with egg curry

    List of Ingredients

    This recipe for Curry Eggs is perfect for days when you are running low on fresh produce and need to fall back on pantry ingredients. Here are all the ingredients needed to make my adaptation of Kerala Egg Curry:

    • Eggs - To cook the eggs, I like to use my Instant Pot - I can cook the curry and the eggs at the same time. However, you can also boil the eggs ahead and cook the curry later, if you are making it on the stovetop.
    • Canned tomatoes – I prefer to use canned tomatoes as they are handy and convenient, but fresh tomatoes will also work for this recipe.
    • Onions – Use diced red or yellow onions
    • Ginger and garlic - Use minced ginger and garlic or use ginger garlic paste
    • Spices and Spice powders – Whole cumin, Kashmiri chili powder, garam masala, coriander powder, turmeric powder

    To know more about Indian Spices, read my guide to cooking with Indian Spices

    • Coconut milk –In as South Indian style egg curry, it is common to add thick coconut milk to the curry to give it a little creaminess, and a touch of sweetness.

    Optional Ingredients

    To make an authentic Kerala egg curry, you will need to add a tempering made of the following ingredients:

    • Coconut oil
    • Curry Leaves
    • Mustard seeds

    (check out the recipe card at the bottom of this post for exact ingredient measures)

    Step by step Instructions

    Start by pre-heating the Instant Pot in ‘Sauté’ mode. Add cumin seeds and chopped onions and continue to sauté until onions are translucent.

    Sauteeing cumin and chopped onions in the Instant Pot

    Add the ginger-garlic paste (or minced ginger and garlic) and sauté for a minute more. Then add the spice powders: Kashmiri chili powder, garam masala, coriander powder, turmeric powder.

    Adding ginger and garlic and masala powders to the sauteed onions in Instant Pot

    Sauté for a minute and then add diced tomatoes. Add water and mix it with the rest of the ingredients, taking care to deglaze the pot. Deglazing the bottom of the Instant Pot will ensure you do not meet with the dreaded ‘Burn’ notice.  

    Add the eggs to the trivet or egg stand such as this one, or you could also add the eggs to a steamer basket such as this one.

    Adding tomato puree and eggs in a trivet stand to the Instant Pot

    Pressure Cook for 5 minutes on ‘High’. After the cooking cycle is complete, manually release pressure after 5 minutes. After the manual release of pressure, open the lid of the Instant Pot and take out the eggs. Plunge the eggs into cold water for 5 – 6 minutes while you continue to make the gravy/sauce for the curry.

    Back to the Instant Pot, use a hand-blender to blend the ingredients to a smooth sauce – this is optional – if you prefer some texture in your curry, leave it as is.

    Opening the lid of the Instant Pot after pressure cooking eggs and curry

    Then add coconut milk, salt to season and add the peeled eggs back into the curry base. An optional step here is to prick or slit the eggs, before adding them back to the curry. Let the eggs cook in the curry for 5 minutes before you turn off the Instant Pot.

    Adding coconut milk and hard boiled eggs to the Instant Pot Curry

    Additional steps to make Kerala Egg Curry

    To make this recipe taste just like authentic Kerala egg curry, you can make a quick 'tadka' (tempering) to add to the curry - this will give it a lot of added flavor.
    To make the tempering, simply heat 1 tbsp coconut oil in a small saucepan (or tadka pan). Once the oil is hot, add the mustard seeds. Let the mustard seeds start to crack and fizzle and add 6-8 curry leaves. Turn off the heat, and add this tempering to the egg curry. Mix it in and serve.

    Once the egg curry is ready, Mix well to combine and serve with Basmati rice or even Naan or just about and any grain or bread of your choice.

    Instant Pot next to a plate of egg curry and rice

    Stovetop Instructions

    This recipe can be made on the stovetop as well. You can boil the eggs separately, and you can use pre-boiled eggs as well. Simply cook the curry in a heavy-bottomed pot on the stovetop, following the same steps as you would in the Instant Pot. Instead of pressure cooking the curry, you can close the pot with a lid and let the curry cook for 10 minutes.

    After the curry is cooked, blend it with a hand blender, then continue with the same steps mentioned above - add coconut milk, salt to season and add the shelled eggs back into the curry base.

    Frequently asked questions

    What do you eat with Kerala egg curry?

    As with most Indian curries, you can pair the egg curry with plain Basmati rice or even Jasmine rice, and also with a side of Naan.

    Can you freeze egg curry?

    Yes! Egg curry is a good recipe for meal planning and for freezing. Simply allow the curry to cool before you transfer it to the freezer-safe containers. However, I recommend that you freeze the curry (sauce) separately and then heat it and add boiled eggs when you want to serve the curry. The curry will keep well for 2-3 months in the freezer.

    More Indian Curries

    Aloo Matar (potatoes and peas curry)

    Pav Bhaji

    Chickpea Coconut Curry

    Instant Pot Chicken Curry

    Bagara Baingan

    Aloo Matar (Aloo Mattar)
    A bowl of egg curry and rice on a plate

    Egg Curry Recipe

    Shinta
    Egg curry can be made with basic pantry ingredients! Instant Pot egg curry is made in under 30 mins, paired with rice, it is perfect for a quick family meal
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 6
    Calories 148 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 6 Eggs
    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin
    • 2 onions diced
    • 1.5 teaspoon grated ginger and garlic
    • 1 teaspoon garam masala
    • 3/4 teaspoon turmeric powder
    • 1 teaspoon Kashmiri chili powder
    • 1 teaspoon coriander powder
    • 1 cup diced tomatoes use canned or fresh
    • 1 cup water
    • 1/2 cup coconut milk
    • Salt to season

    Instructions
     

    • Pre-heat the Instant Pot in ‘Sauté’ mode. Add vegetable oil and let it heat for a minute. Once the oil is hot, add cumin seeds and chopped onions and continue to sauté until onions are translucent. Add the ginger-garlic paste (or minced ginger and garlic) and sauté for a minute more.
    • Add the spice powders: Kashmiri chili powder, garam masala, coriander powder, turmeric powder. Sauté for a minute and then add diced tomatoes.
      Add water and mix it with the rest of the ingredients, taking care to deglaze the pot. Deglazing the bottom of the Instant Pot will ensure the Instant Pot does not get the ‘Burn’ notice.
    • Add the eggs to a steamer or on a trivet. Pressure Cook for 5 minutes on ‘High’.
    • After the cooking cycle is complete, manually release pressure after 5 minutes.
    • After manual release of pressure, open the lid of the Instant Pot and take out the eggs. Plunge the eggs into cold water for 5 – 6 minutes, while you finish the gravy/sauce for the curry.
    • Back to the Instant Pot, use a hand-blender to blend the ingredients to a smooth sauce – this is optional – if you prefer some texture in your curry, leave it as is. Then add coconut milk, salt to season and add the peeled eggs back into the curry base, simmer for 5 minutes and then hit 'Cancel' to turn off the Instant Pot.
    • Mix well to combine and serve with rice or your choice of sides.

    Video

    Notes

    To make this recipe taste just like authentic Kerala egg curry, you can make a quick 'tadka' (tempering) to add to the curry - this will give it a lot of added flavor.
    To make the tempering, simply heat 1 tbsp coconut oil in a small saucepan (or tadka pan). Once the oil is hot, add the mustard seeds. Let the mustard seeds start to crack and fizzle and add 6-8 curry leaves. Turn off the heat, and add this tempering to the egg curry. Mix it in and serve.
    This recipe can be made on the stovetop as well. You can boil the eggs separately, and you can use pre-boiled eggs as well. Simply cook the curry in a heavy-bottomed pot on the stovetop, following the same steps as you would in the Instant Pot. Instead of pressure cooking the curry, you can close the pot with a lid and let the curry cook for 10 minutes. After the curry is cooked, blend it with a hand blender, then continue with the same steps mentioned above - add coconut milk, salt to season and add the shelled eggs back into the curry base.

    Nutrition

    Calories: 148kcalCarbohydrates: 7gProtein: 7gFat: 11gSaturated Fat: 7gCholesterol: 164mgSodium: 79mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 383IUVitamin C: 7mgCalcium: 54mgIron: 2mg
    Keyword Egg Curry, Instant Pot
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife
    « Aloo Matar (Aloo Mattar)
    Instant Pot Honey Mustard Chicken »
    771 shares

    Reader Interactions

    Comments

    1. Rozmin says

      April 27, 2021 at 2:01 pm

      5 stars
      This is one amazing curry. I showed the photo to my neighbour and later she came knocking on my door. I had it last night and made some more this morning. I will try with chicken tonight and see if that works. The sauce is just perfect and very tasty

      • Shinta says

        April 28, 2021 at 5:53 pm

        so good to hear this!

    5 from 2 votes (1 rating without comment)

    Primary Sidebar

    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

    Read more...

    Recent Recipes

    chicken and cashews cooked in brown sauce
    A meat and rice dish
    side view of chicken biryani
    bowl of prawn curry rice
    green patties in a plate
    side view of gobi manchurian in abowl
    close up of mattar and paneer in a gravy

    Popular Posts

    chicken and cashews cooked in brown sauce

    Cashew Chicken Recipe | Takeout style Cashew Chicken

    Instant Pot Horchata Step by Step recipe

    Instant Pot Horchata

    A tall stack of mysore pak sweets garnished with pischatios and almond slivers

    How to make Mysore Pak at home

    Pesto Potatoes

    Pesto Potatoes

    A bowl of Jasmine Rice

    Perfect Instant Pot Jasmine Rice

    soup spoon pouring out pumpkin soup in a bowl

    Roasted Pumpkin Soup with Veggies | Instant Pot Pumpkin Soup

    Bhel Puri | How to make Bombay Bhel Puri Chaat | Bhel Poori

    Footer

    Affiliate Links

    Caramel Tinted Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by advertising and linking to amazon.com and affiliated sites.

    • Privacy Policy
    • Work With Me
    • About

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    FREE e-book

    • Sign Up! for a FREE e-book on
      Indian Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Caramel Tinted Life | Technical Partner </> Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.