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.
- 6 large eggs (hard-boiled and peeled)
- 1 tbsp oil (for frying)
- ½ tsp turmeric powder
- ½ tsp salt
- 2 tbsp oil (vegetable or mustard oil)
- 1 tsp cumin seeds
- 1 large onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 large tomatoes (pureed)
- 2 green chilies (slit, optional)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp salt (or to taste)
- 1 cup water
- 2 tbsp fresh cilantro (chopped)
- ½ tsp kasuri methi (dried fenugreek leaves, optional)
- 1 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.
- 2 Sauté Aromatics
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.
- 3 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.
- 4 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.
- 5 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.
- 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.