Instant Pot Egg Curry - How to make egg curry in instant pot

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Fine-chop the onions, or boil diced onions in 2 cups of water for 4 minutes until transparent, drain, and blend to a puree.
2. Boil the eggs, dry them well, and prick each 2 to 3 times with a fork.
3. Heat 1 teaspoon ghee or oil in a nonstick pan and fry the eggs until golden and slightly blistered. Remove them to a plate and, if you like, sprinkle each with 2 to 3 pinches of chilli powder and garam masala.
4. Heat 2 tbsp oil in the Instant Pot inner pot on sauté. Add the bay leaf, cardamom, and cinnamon.
5. Add the ginger garlic paste and fry for 30 seconds. Add the tomatoes and salt and cook until they break down.
6. Add the chilli powder and turmeric and sauté for 1 minute.
7. When the cumin sizzles, add the onions and green chilli and sauté until light golden. Pour in 1 cup of water and stir to loosen any stuck bits.
8. Place a long-leg trivet, a bowl of basmati rice, and the eggs in a separate covered bowl. Close the lid with the steam release valve set to sealing.
9. Pressure cook on high for 7 minutes. Cancel the cooking, then either quick release by turning the valve to venting once the pin drops, or let it natural release for 5 minutes.
10. Cool the eggs under cold water, peel them, and prick them with a fork.
11. Sauté the curry and simmer the eggs in it for 1 minute. Add the cream or cashew milk and stir until the curry thickens. Adjust the salt, turn off the heat, and garnish with coriander.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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