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.
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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!
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
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.
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.
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.
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.
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.
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.
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
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.
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)
Egg Curry Recipe
Equipment
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 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.
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
so good to hear this!