Instant Pot Egg Curry
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
Pre-heat 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.
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.
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