This North Indian style curry is a wholesome and flavorful dish in which boiled and fried eggs are simmered in an aromatic onion-tomato gravy. Best enjoyed with naan, paratha, or rice!!!
Eggs are so versatile. You can eat them for breakfast, lunch, or dinner and not get bored. And one of my favorite ways to enjoy eggs is this Egg Curry. It's one of my go-to meals when I am having a time crunch or running low on fresh produce. There are so many versions of this recipe across India. But the one I am sharing today is the North Indian style egg curry made by simmering boiled eggs in a deliciously spiced and aromatic onion-tomato gravy. It's a protein-rich and low-carb recipe.
Making egg curry in Instant Pot is a game-changer. I love that I can cook hard-boiled eggs and the gravy in the same pot at the same time. And the eggs peel off like a dream. What's more, this delicious curry is on your table in under 30 minutes from start to finish!! Whether you choose to add it to your party spread or enjoy it as a lazy weeknight meal, your family and guests are sure to be wowed!!!
Ingredients
- Eggs
- Aromatics - bay leaf, cinnamon, green cardamoms, ginger, garlic, green chili, onions, and tomatoes. Make sure to use fresh ginger and garlic,
- Spices - Cumin seeds, kashmiri chili powder, red chili powder, coriander powder, turmeric, and garam masala.
- Kasuri methi - for warm earthy flavors.
- Garnishes - cilantro, gives a bright fresh flavor to the dish.
- Oil & Butter
- Salt
How to make Egg Curry in Instant Pot?
Making Egg Curry in the Instant Pot is quite easy. I cook eggs and curry at the same time. The eggs come out perfectly boiled and peel so easily. Here are the steps at a glance!!
- Grind tomato with ginger and green chili to a purée.
- Cook the eggs along with the curry in the Instant Pot.
- Fry the boiled eggs with a sprinkle of spices.
- Combine the fried eggs with the gravy and simmer for a few minutes.
- Round off the dish with garam masala, kasuri methi, and cilantro.
Why we love this recipe?
- Made quick and easy in Instant Pot in under 30 minutes.
- No-fuss curry perfect for a weeknight or weekend meal.
- Highly nutritious.
- Made with easily available ingredients.
- Hearty and filling.
- Pairs well with any Indian flatbread or rice.
- Deliciously spiced.
- It's a vegetarian, gluten-free, soy-free, and low-carb recipe.
Looking for more such deliciousness? Please do check these out!!!
Happy Cooking!!
Ingredients
- 5 eggs
- 1 large onion, finely chopped
- 3 plum tomatoes, chopped
- 1 green chili
- 4 garlic pods, minced
- 1" ginger
- 1 bay leaf
- ½ inch cinnamon stick
- 2 green cardamoms
- 1 teaspoon cumin seeds
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- ½ teaspoon red chili powder
- ½ teaspoon kashmiri chili powder or paprika
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 2 tablespoons fresh cilantro or coriander, chopped
- 2 tablespoon olive oil, divided
- 1 tablespoon butter
- 1.25 cups water
- salt to taste
Instructions
Instant Pot
- In a blender, purée the tomatoes along with ginger and green chili.
- Turn Instant Pot to Sauté mode. Once it displays HOT, add 1 tablespoon each of oil and butter followed by bay leaf, cumin seeds, cinnamon stick, and cardamoms. Let them sizzle for about 30 seconds.
- Add garlic and chopped onions. Keep stirring until onions turn golden brown, about 4-5 minutes.
- Add tomato purée, let it cook for 3-4 minutes. Stir occasionally.
- Mix in the dry spices - chili powder, kashmiri chili powder, coriander powder, turmeric, and salt. Give it a good mix. Cook until oil leaves the sides.
- Now stir in the water. Mix well and make sure to deglaze the pot by scraping the bottom with the spatula.
- Put a trivet or steamer basket into the pot and place the eggs on top.
- Close the lid with the vent in the sealing position.
- Cancel Sauté mode. Change the setting to Pressure Cook or Manual mode at High for 5 minutes.
- Once the Instant Pot beeps, manually release pressure after 5 minutes.
- Remove the trivet/steamer basket with the eggs from the pot. Give a cold bath to the eggs for a couple of minutes. Peel the eggs and prick all over using a toothpick.
- Heat ½ tablespoon oil in a pan and shallow fry eggs till they are light golden brown. Add just a pinch of salt, chili powder, and turmeric powder. Sauté till the masala is evenly coated on eggs. Keep them aside. This step is optional but recommended. It gives the eggs a lovely texture, color, and flavor.
- Tip in the eggs, crushed kasuri methi, and garam masala to the inner pot. Turn on the Sauté mode again and let the curry simmer on low for another 2-3 minutes.
- Garnish with cilantro and serve with paratha, naan, or rice!!
Stovetop Instructions
- Boil eggs in a pot over medium heat for 10 minutes.
- In the meantime, purée the tomatoes along with ginger and green chili in a blender.
- Once eggs are done, drain and give a cold bath to the eggs for a couple of minutes.
- Peel the eggs and prick all over using a toothpick.
- Heat ½ tablespoon oil in a pan and shallow fry eggs till they are light golden brown. Add just a pinch of salt, chili powder, and turmeric powder. Sauté for a couple of minutes till the masala is evenly coated on eggs. Keep them aside. This step is optional but recommended. It gives the eggs a lovely texture, color, and flavor.
- Add 1 tablespoon each of oil and butter to the same pan.
- Once it’s hot, add bay leaf, cumin seeds, cinnamon stick, and cardamoms. Let them sizzle for about 30 seconds.
- Add garlic and chopped onions. Keep stirring until onions turn golden brown, about 4-5 minutes.
- Add tomato purée, let it cook on medium-low heat for 3-4 minutes. Stir occasionally.
- Mix in the dry spices - chili powder, kashmiri chili powder, coriander powder, turmeric, and salt. Give it a good mix. Cook until oil leaves the sides.
- Now stir in the water and mix well. Let the gravy come to a simmer. Cook for 5-7 minutes
- Slide in eggs, garam masala, and kasuri methi. Keep stirring and cook for 3-4 minutes.
- Garnish with cilantro and serve with paratha, naan, or rice!!
Recipe Notes
- Adjust the consistency of the gravy as desired.
- For a smoother gravy, remove bay leaf and blend directly in the pot with an immersion blender.
- For a milder curry, just add 1 teaspoon of kashmiri chili powder or paprika and skip red chili powder and green chili altogether.
- You can add the eggs to the gravy whole or slice into two after frying.
- Leftovers stay fresh in the refrigerator for up to 4-5days.
- You can add peas, potatoes, or mushrooms for flavor variation.
