Start the Instant Pot on Sauté mode. When 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 ½ 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 ⅓ 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 One Pot Egg Curry with Basmati rice. Your one pot meal ready to devour !!

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, 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.