Egg curry is a beloved dish across South Asia, known for its rich, aromatic gravy and comforting taste. Making egg curry in an Instant Pot not only simplifies the cooking process but also enhances the flavors, making it a must-try for home cooks of all skill levels. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish, this Instant Pot Egg Curry recipe delivers on all fronts.
In this comprehensive guide, we’ll cover everything you need to know, from ingredients and step-by-step instructions to tips, variations, and serving suggestions. Let’s dive into the world of bold spices, creamy textures, and perfectly cooked eggs!
Why Make Egg Curry in an Instant Pot?
Cooking egg curry in a traditional pan requires constant attention, but with an Instant Pot, the process becomes hands-free, faster, and more efficient. Here’s why using an Instant Pot for egg curry is a game-changer:
- Time-Saving: The pressure cooking method drastically reduces cooking time compared to stovetop versions.
- Consistent Results: No more undercooked or overcooked eggs—Instant Pot ensures perfectly cooked eggs every time.
- Enhanced Flavor: The sealed cooking environment allows spices and ingredients to blend beautifully.
- Minimal Cleanup: One-pot cooking means fewer dishes to wash!
Ingredients for Instant Pot Egg Curry
Here’s a list of ingredients you’ll need for this delicious, aromatic egg curry:
For the Boiled Eggs:
- 6 large eggs
- 2 cups water
- ½ teaspoon salt
For the Curry Base:
- 2 tablespoons oil (vegetable, coconut, or ghee)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon salt (or to taste)
For the Final Touch:
- ½ cup coconut milk (optional, for creaminess)
- 2 tablespoons chopped cilantro
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- Juice of ½ lemon
Step-by-Step Instructions for Instant Pot Egg Curry
Step 1: Boil the Eggs in the Instant Pot
- Pour 2 cups of water into the Instant Pot and place a trivet or steamer basket inside.
- Place the eggs on the trivet and sprinkle with a little salt (helps prevent cracking).
- Close the lid, set the vent to sealing mode, and cook on Manual (Pressure Cook) mode for 5 minutes.
- Once done, allow 5 minutes of natural pressure release (NPR) before doing a quick release (QR).
- Transfer the eggs to an ice bath for 5 minutes, then peel them and set aside.
Step 2: Sauté the Aromatics
- Empty the Instant Pot and set it to Sauté mode.
- Add 2 tablespoons of oil and let it heat up.
- Add cumin seeds and bay leaf; let them sizzle for 30 seconds.
- Add finely chopped onions and sauté until golden brown (about 5-7 minutes).
- Stir in ginger-garlic paste and cook until fragrant (1-2 minutes).
Step 3: Prepare the Curry Base
- Add pureed tomatoes to the pot and cook until the mixture thickens and oil starts separating (about 5-6 minutes).
- Stir in turmeric, red chili powder, coriander powder, and salt. Mix well.
- If using coconut milk, add it now and stir until combined.
Step 4: Add the Boiled Eggs and Pressure Cook
- Make small slits in the boiled eggs (this allows them to absorb the flavors).
- Gently add the eggs to the curry and mix them into the sauce.
- Add ½ cup of water if needed for a thinner consistency.
- Close the lid, set the vent to sealing mode, and pressure cook on Manual mode for 2 minutes.
- Perform a quick release (QR) and open the lid.
Step 5: Final Touches & Garnishing
- Sprinkle garam masala and kasuri methi, then give it a final stir.
- Squeeze fresh lemon juice over the curry for added brightness.
- Garnish with freshly chopped cilantro.
Tips for the Best Instant Pot Egg Curry
- Use Room-Temperature Eggs: This prevents cracking when pressure cooking.
- Roast Spices for Depth: Lightly toasting spices before adding liquids enhances flavor.
- Customize Spice Levels: Adjust the chili powder and garam masala to your heat preference.
- For a Richer Curry: Add a tablespoon of cashew paste or heavy cream.
Variations of Instant Pot Egg Curry
1. South Indian Style Egg Curry
- Use coconut oil for sautéing.
- Add curry leaves and extra green chilies for an authentic flavor.
- Increase the coconut milk quantity for a creamy touch.
2. North Indian Dhaba-Style Egg Curry
- Use butter or ghee instead of oil for a rich taste.
- Add a pinch of sugar to balance the acidity of tomatoes.
- Garnish with extra garam masala and a dollop of butter.
3. Keto-Friendly Egg Curry
- Skip the tomatoes and use more cream or coconut milk for a low-carb version.
- Increase healthy fats by using extra ghee or butter.
What to Serve with Instant Pot Egg Curry
This curry pairs beautifully with a variety of Indian breads and rice dishes:
- Basmati Rice: The fluffy texture soaks up the flavorful gravy.
- Jeera Rice: Cumin-flavored rice enhances the dish’s aroma.
- Naan or Roti: Perfect for scooping up the rich curry.
- Paratha: A flaky, buttery flatbread that complements the dish beautifully.
For a complete meal, pair it with a side of cucumber raita or a fresh kachumber salad.
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the curry base (without eggs) for up to 2 months. Add freshly boiled eggs when reheating.
- Reheating: Warm on the stovetop over low heat or in the Instant Pot on Sauté mode for a few minutes.
Final Thoughts
Cooking Instant Pot Egg Curry is a game-changer for anyone who loves bold flavors but wants a quick and efficient method. With its rich, aromatic gravy and perfectly cooked eggs, this dish is bound to become a favorite in your home. Whether you enjoy it with rice, naan, or a simple side salad, it’s a delicious and satisfying meal that’s easy to make and hard to resist.
Instant Pot Egg Curry Recipe:
Description
Instant Pot Egg Curry is a quick and flavorful dish featuring hard-boiled eggs simmered in a rich, spiced tomato-based gravy. This one-pot meal is perfect for busy weeknights and pairs beautifully with rice or naan. The pressure cooker infuses deep flavors while keeping the process effortless.
Ingredients
For the Eggs:
For the Curry Base:
For the Spice Blend:
For Garnishing:
Instructions
Boil and Fry the Eggs
Hard-boil the eggs, peel them, and prick them lightly with a fork for better flavor absorption.
Heat oil in the Instant Pot on Sauté mode and add turmeric and salt.
Fry the eggs until golden brown. Remove and set aside.
Sauté Aromatics
Â
In the same pot, add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and cook until the raw smell disappears.
Make the Curry Base
Add pureed tomatoes and green chilies. Cook until the oil separates.
Mix in turmeric, red chili powder, coriander powder, and salt. Stir well.
Pressure Cook the Curry
Pour in water, mix well, and return the fried eggs to the pot.
Close the lid, set to Manual (Pressure Cook) mode, and cook for 3 minutes.
Quick release the pressure after 5 minutes.
Final Touches and Serving
Stir in garam masala and kasuri methi. Let it rest for 5 minutes.
Garnish with fresh cilantro and serve hot with rice or naan.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250.06kcal
- % Daily Value *
- Total Fat 18.26g29%
- Saturated Fat 3.22g17%
- Trans Fat 0.07g
- Cholesterol 279mg93%
- Sodium 667.4mg28%
- Potassium 483.58mg14%
- Total Carbohydrate 11.45g4%
- Dietary Fiber 2.84g12%
- Sugars 5.16g
- Protein 11.49g23%
- Vitamin A 177.65 IU
- Vitamin C 68.22 mg
- Calcium 79.61 mg
- Iron 3.22 mg
- Vitamin D 1.5 IU
- Vitamin E 3.54 IU
- Vitamin K 19.59 mcg
- Thiamin 0.1 mg
- Riboflavin 0.4 mg
- Niacin 0.92 mg
- Vitamin B6 0.32 mg
- Folate 60.37 mcg
- Vitamin B12 0.66 mcg
- Phosphorus 200.41 mg
- Magnesium 36.16 mg
- Zinc 1.38 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- For a creamier texture, add 2 tbsp coconut milk at the end.
- Storage: Store in an airtight container for up to 3 days in the refrigerator.
- Variations: Add boiled potatoes for extra volume.