Egg Curry Recipe
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
Servings 6
Calories 148kcal
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 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.
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: 148kcal | Carbohydrates: 7g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 164mg | Sodium: 79mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg