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Instant Pot Indian Egg Curry

Indian Egg Curry recipe is perfect weeknight meal. It is easy, it is simple and uses all pantry staples. This recipe is Gluten free and Paleo Friendly. Using Instant Pot, you can create this delightful and budget friendly one pot meal in under 30 minutes.

Come what may, I will always remain a die-hard fan of Indian egg curry. The simple yet succulent egg curry tastes so heavenly with just plain rice or roti. It is luscious, rich and creamy, just perfect for both lunch and dinner. Similar to Aloo Matar, Rajma Masala and Dal Makhani, this is my favorite Instant Pot Indian curry recipe.

Popular Indian Curry

There are several ways you can make egg curry. Popularly called as gravy in India, you can whip up some flavorful concoction of herbs to spice things up. In order to make the curry more exotic, a paste of cashew nuts or coconut is added to it.

However, you can just do it with tomato and onion masala paste and it will still be scrumptious. No doubt, this happens to be a tempting main course, vegetarian curry.

Pantry Staple Recipe

Apart from all that jazz, the soft eggs dipped in a flavorful gravy make this curry an irresistible delicacy. In my house we always buy organic, pasture raised brown eggs. There is enough research out there to justify their cost. I make this curry for so many times that I have lost the count. Yet, it continues to be on repeat at party menu as our guests like this delicious curry so much!

I always have eggs in the refrigerator. So, if some friends decide to meet up and I wanted to treat them to quick tasty lunch, this is the one I make. And quickly serve it with some hot basmati rice and simple salad. No need to order or carry out.

A white serving plate with six cooked eggs dipped in delicious onion tomato curry.

Variations:

Indian curries change their ingredients based on the region. This is how seasonal and locally sourced produce was incorporated in daily meal planning.

South states of India where coastal areas dominate, coconut is widely available and used routinely to thicken the curries. Northern parts of Indian curries tend to be more dairy or almond and cashew nut based. The rich and velvety texture is the desired outcome in these creamy curries.

This version, I am making simple onion/tomato puree and let the spices take the center stage. Try making this scrumptious Instant Pot Egg Curry for your routine dinners or fancy family gatherings. Let this spicy Indian curry make you all cherish the fond memories more and rejoice. Here’s the easy recipe:

INDIAN EGG CURRY INGREDIENTS

Exact measurements are listed in the recipe card below. Here’s a brief overview of what you need

  • Eggs
  • Curry Base – Onions and tomatoes. You can use fresh tomatoes or canned crushed tomatoes. I like to use curry leaves for extra flavor but if you can’t easily find it, you can skip using it.
  • Herbs and seasoning – Minced ginger and garlic. Cilantro or fresh mint for garnish.
  • Spices – Cumin seeds, turmeric powder, red chili powder, garam masala and ground black pepper.
  • Oil – Choose any cooking oil. I prefer to use avocado oil.

HOW TO MAKE EGG CURRY IN INSTANT POT 

Start the Instant Pot on Sauté mode. Once it displays HOT, add oil and cumin seeds.

When the cumin seeds change color a bit, add onions, ginger and garlic and curry leaves. Let the curry leaves sizzle some. Sauté well for few minutes.

Add crushed tomatoes. Stir and let it cook for 2 minutes. Add turmeric, garam masala powder, red chili and black pepper powder. Add 1/2 cup water and deglaze the inner pot by scraping off anything stuck to the bottom.

Place the trivet and a steel bowl with eggs in it. If you are using Pot in Pot ( PIP) , put the rice and water in separate container. Close lid with vent in sealing position.

Cancel Sauté. Select Manual or pressure cook mode at high pressure for 5 mins. After the instant pot beeps, wait for 5 mins and do QPR. Quick pressure release.

Carefully remove the bowl with eggs and the trivet. Place eggs in ice cold water for few minutes and then peel them. Using a fork, gently make holes on the egg surface.

Check the consistency of the curry mixture in the main pot. If necessary, add 1/3 cup water. If you prefer smooth texture of the curry, using the immersion blender, puree the mixture. Add the peeled eggs to the main pot. Select SAUTE mode and let the curry simmer for about 3 minutes while stirring frequently. Cancel Sauté.

Your delectable curry is ready. Garnish with chopped cilantro or mint leaves. Enjoy InstantPot Indian Egg Curry with Basmati rice. Your one pot meal ready to devour !!

Pot in pot cooking showing top tier of stack of cooked eggs in Instant pot.

Stove Top Preparation:

Boil the raw eggs in hot water for about 8 minutes. Place eggs in ice cold water for few minutes and then peel them. Using a fork, gently make holes on the egg surface.

In the meantime, heat oil in a medium-sized pan, add cumin seeds. Let them sizzle for 10-15 seconds. Add onions, ginger and garlic. Sauté well for about 5-7 minutes. Add crushed tomatoes. Stir and let it cook for 3 minutes.

Continue frying them till they are soft and mushy, and oil begins to leave the sides. Add turmeric, garam masala powder, red chili and black pepper powder. Add 1 cup water. Mix well and lower the heat to medium-low.

Let it simmer for 2-3 minutes. Place the forked eggs in the pan and cover it with the gravy. Let it simmer for another 3 minutes. Take it off heat and serve hot. Garnish with cilantro or mint leaves.

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An over head shot of Indian Egg curry and white rice served in copper containers.

Instant Pot Indian Egg Curry

Yield: 6 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Indian egg curry is delicious recipe full of pantry staples. Using electric pressure cooker like Instant Pot , you can make one pot meal in 20 minutes.

Ingredients

  • 6 Eggs
  • 1 cup Onion , very finely chopped
  • 1 can crushed tomatoes or 3 medium tomatoes finely chopped
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds
  • 4 cloves Garlic , very finely chopped
  • 1 inch Ginger, finely chopped
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1 tsp Garam masala
  • 1/2 tsp Black pepper powder
  • Fresh Curry Leaves, 5-6
  • 1/2 cup Cilantro or mint leaves , finely chopped, for garnishing
  • Salt Per Taste

Instructions

Instant Pot Instructions:

  1. Start the Instant Pot on Sauté mode. When it displays HOT, add oil and cumin seeds.
  2. When the cumin seeds change color a bit, add onions, ginger and garlic and curry leaves. Let the curry leaves sizzle some. Sauté well for few minutes.
  3. Add crushed tomatoes. Stir and let it cook for 2 minutes. Add turmeric, garam masala powder, red chili and black pepper powder. Add 1/2 cup water and deglaze the inner pot by scraping off anything stuck to the bottom.
  4. Place the trivet and a steel bowl with eggs in it. If you are using Pot in Pot ( PIP) , put the rice and water in separate container. Close lid with vent in sealing position.
  5. Cancel Sauté. Select Manual or pressure cook mode at high pressure for 5 mins. After the instant pot beeps, wait for 5 mins and do QPR. Quick pressure release.
  6. Carefully remove the bowl with eggs and the trivet. Place eggs in ice cold water for few minutes and then peel them. Using a fork, gently make holes on the egg surface.
  7. Check the consistency of the curry mixture in the main pot. If necessary, add 1/3 cup water.
  8. If you prefer smooth texture of the curry, using the immersion blender, puree the mixture. Add the peeled eggs to the main pot. Select instant pot to Sauté mode and let the curry simmer for about 3 minutes while stirring frequently. Cancel Sauté.
  9. Your delectable curry is ready. Garnish with chopped cilantro or mint leaves. Enjoy One Pot Egg Curry with Basmati rice. Your one pot meal ready to devour !!

Stovetop Variation:

  1. Boil the raw eggs in hot water for about 8 minutes. Place eggs in ice cold water for few minutes and then peel them. Using a fork, gently make holes on the egg surface.
  2. In the meantime, heat oil in a medium-sized pan, add cumin seeds. Let them sizzle for 10-15 seconds. Add onions, ginger and garlic. Sauté well for about 5-7 minutes. Add crushed tomatoes. Stir and let it cook for 3 minutes.
  3. Continue frying them till they are soft and mushy, and oil begins to leave the sides. Add turmeric, garam masala, red chili and black pepper powder. Add 1 cup water. Mix well and lower the heat to medium-low.
  4. Let it simmer for 2-3 minutes. Place the forked eggs in the pan and cover it with the gravy. Let it simmer for another 3 minutes. Take it off heat and serve hot. Garnish with cilantro or mint leaves.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cup
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 279mgSodium: 321mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 12g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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Anton

Wednesday 6th of October 2021

The eggs in the container, they are 'dry', they are not in water? So they cook just in steam.

When I cook eggs in steam I put them on the trivet so steam goes all around them. Just 5 min seems soft, but the stovetop has them hard. What gives?

admin

Wednesday 13th of October 2021

I do them dry for this curry. There is enough water to make steam since we are doing PIP ( pot in pot) If you need hard boiled eggs in Instant Pot, keep them in container with 1 cup of water to build steam. It works well

CPF

Monday 1st of March 2021

Great recipe! Can this be doubled in the InstantPot (8 quarts)?

admin

Monday 1st of March 2021

Thank you, Yes. You can double the recipe.

Andrew Macmilan

Friday 20th of March 2020

I will try this at home.

Lewis Johnson

Tuesday 12th of February 2019

I've never had egg curry but I have a feeling that's delicious.

Jane

Wednesday 19th of December 2018

Hi, how many does this serve?

admin

Wednesday 19th of December 2018

Hi Jane, If you serve it with rice or bread, it should serve 4.

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