If you have meal prepped and have onion tomato masala ready, you can certainly use it in this egg curry. You can also pre-boil the eggs and then this egg curry would take just 5 mins to be ready. If you love eggs, you will enjoy this Avocado Egg Salad, Guacamole Deviled Eggs, and Egg Biryani recipe using eggs boiled in the instant pot.
Watch How to Make Instant Pot Egg Curry
How to make Egg Curry in the Instant Pot?
Boiling eggs in the Instant Pot is my favorite thing! Really, I am not joking…the skin slides off so easily that you will never want to cook eggs any other way. For this egg curry, we will harness the power of the Instant Pot with pot-in-pot cooking – Make the curry sauce and boil the eggs at the same time. Add in the ingredients to make a simple curry sauce – onions, tomato, ginger, garlic and spices. Place a trivet and steel bowl along with the eggs. Cook at high pressure for 8 minutes, followed by a quick release. Carefully take out the eggs and place in an ice bath. Let them cool and peel them. Make holes on the egg surface using a fork. This helps for the curry flavors to infuse into the egg. Some people prefer to fry the eggs lightly in oil before adding to egg curry. I am just lazy and add them without frying. If you would like to fry, add 1-2 tablespoons of oil in a heated pan on the stovetop. Place the peeled eggs and lightly fry them on all sides while stirring frequently. If you like a smooth egg curry, then you can use an immersion blender to smooth the curry sauce. If doing this, place the whole spices in a spice pouch so you can easily remove them before using the immersion blender. We enjoyed the curry as is and did not blend it. Add in the coconut milk and some water, along with the peeled boiled eggs to the pot. Cook the sauce along with the eggs for a few minutes on saute mode, so the flavors of the sauce seep into the eggs. Garnish and enjoy with rice or naan. Now, let’s talk about different variations of Egg Curry!
North Indian Punjabi Egg Curry: Curry sauce is made with onion, tomato, ginger garlic and smoothed using immersion blender. South Indian Egg Curry: This is what we made, along with coconut milk. Some variations suggest to add tamarind paste to give a tangy flavor to the egg curry. Other options: Add heavy whipping cream in place of coconut milk. Make it lighter: Add milk in place of coconut milk. Stir while adding little at a time.
Try out this delicious egg curry or one of the variations. Do let us know how it turned out! Looking for more easy Instant Pot Indian Recipes? Here are 23 Best Instant Pot Indian Recipes for you to try! Other recipes for you to try in your Instant Pot:
Dal Fry with pot-in-pot Basmati Rice Black Eyed Peas Curry Chole / Chana Masala
