Egg Curry – InstantPot – Glutenfree

Jump to Recipe

This Indian Egg Curry recipe is perfect weeknight meal. It is easy, it is simple, uses all pantry staples and Paleo Friendly. Using InstantPot, you can create sensational one pot meal.

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.

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.

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 tend to have eggs at home. 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.

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 InstantPot 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:

Eggs – 6
Onion – 1 big or 1 cup, very finely chopped
1 can of crushed tomatoes ( 3 medium tomatoes finely chopped)
Oil – 1 tbsp.
Cumin Seeds – 1 tsp
Garlic – 4, very finely chopped
Ginger -1 inch, finely chopped
Turmeric powder – 1tsp
Red chili powder – 1 tsp
Garam masala – 1tsp
Black pepper powder – 1/2 tsp
Curry Leaves-5-6
salt – as per your taste
Cilantro or mint leaves – 1/2  cup, finely chopped, for garnishing.
InstantPot Instructions:
Start the InstantPot on Sauté mode. Once it feels warm, 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  instant pot to Sauté 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 Egg Curry with Basmati rice. Your one pot meal ready to devour !!

Stovetop 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.

We would love to hear your feedback . Do let us know how you like this post by leaving a comment and rating it so other readers know it too. And while you’re at it, take a picture and tag it #profusioncurry on Instagram! We love seeing what you come up with. Cheers, friends !!

Want to save it for later? Check our Pinterest Board for more recipe ideas and creations. Want to save this recipe for later use? Pin it here

5 from 1 vote
Print

Egg Curry-InstantPot-GlutenFree

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. 

Author Prajakta @ ProfusionCurry

Ingredients

  • 6 Eggs
  • 1 cup Onion very finely chopped
  • 1 can crushed tomatoes 3 medium tomatoes finely chopped
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds
  • 4 cloves Garlic very finely chopped
  • 1 inch Ginger finely chopped
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Garam masala
  • 1/2 tsp Black pepper powder
  • 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. Once it feels warm, 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. 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.
  8. 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. 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. 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.

 

 

Sharing is caring!

5 thoughts on “Egg Curry – InstantPot – Glutenfree”

Leave a Comment