Egg curry step-by-step recipe with video and photos.
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About this recipe
Egg curry is a popular and easy-to-make dish that is perfect for weeknight dinners. This rich and luscious curry pairs well with both rice and roti. Perfectly boiled eggs simmered in a creamy, smooth, and velvety masala base is so irresistible.
All you need are a few spices, coconut milk, onion, and tomato to make this comforting curry. Serve this egg masala with Basmati rice and kachumber salad for a satisfying meal.
This no-fuss anda curry can be made using simple ingredients in one pot and under 30 minutes. Make the masala base and boil the eggs at the same time - this is one of the easiest curries you will make. This Instant Pot egg curry has a perfect balance of flavors and is keto and paleo-friendly.
Read on for ingredients, step-by-step instructions, and useful tips to make this delicious gluten-free egg masala.
Ingredients
Eggs: They are the main ingredient of this dish.
Curry base: The base of the curry is made using onion, tomato, ginger, garlic, and curry leaves.
Spices: The whole spices used are mustard seeds and cumin seeds. The powdered spices used are ground coriander, turmeric, chili powder, and garam masala.
Coconut milk: This adds richness and creaminess to the curry.
Garnish: Cilantro, lime/lemon juice.
Step by step instructions
Heat oil and add mustard seeds and cumin seeds. Add onion, ginger, garlic, and curry leaves (step 1).
Saute for 3 minutes, until the onions soften (step 2).
Add tomatoes, turmeric powder, chili powder, coriander powder, and salt. Mix well and let it cook for 2 minutes (steps 3,4).
Add one cup of water and deglaze the pot. Cancel the saute mode (step 5).
Place the eggs in a small bowl and place the bowl onto the Instant Pot trivet. Place the trivet in the inner pot on top of the curry (step 6).
Set the Instant Pot to pressure cook mode for 5 minutes. Once the Instant Pot beeps, turn it off and do a natural release of pressure for 5 minutes, then do a quick release (step 7).
Carefully remove the eggs and place them in an ice bath for 2 minutes. Peel them once they cool down (step 8).
Remove the bowl and trivet from the inner pot. Blend the curry base using an immersion blender (steps 9,10).
Put the IP back to saute mode. Add coconut milk, garam masala, and boiled eggs (step 11).
Mix well and let it simmer for 2 minutes. Turn off the Instant Pot and add cilantro and lemon juice (step 12).
Useful tips
Pressure cook for 5 minutes, then turn off the Instant Pot. Wait for 5 minutes and then do a quick release of the pressure.
After opening the IP lid, immediately place the eggs in an ice bath to prevent overcooking the eggs.
Blending the curry base using an immersion blender gives it a smooth and creamy texture. However, this step is optional and can be skipped.
While this egg curry itself is not good for freezing, the masala base can be frozen. Use this recipe to make the masala base, blend it, and simmer with coconut milk. Once it cools down, place it in a freezer-safe container and freeze it for 3-4 months. When using, defrost it and simmer in a saucepan. Add boiled eggs and simmer for a few minutes, then finish it off with lime juice and cilantro.
This curry can be served with both Basmati rice and roti.
FAQs
Yes. This curry is suitable if you are following a ketogenic diet.
If you are planning to freeze this curry, I would highly recommend freezing the masala base only. Frozen eggs may tend to become chewy and rubbery. Use this recipe to make the masala base, blend it, and simmer with coconut milk. Once it cools down, place it in a freezer-safe container and freeze it for 3-4 months. When using, defrost it and simmer in a saucepan. Add boiled eggs and simmer for a few minutes, then finish it off with lime juice and cilantro.
Bonus
This Instant Pot egg curry is:
- easy and no fuss dish,
- ready in under 30 minutes,
- made using just one pot, for both curry base as well as boiling eggs.
Recipe card
Egg Curry in Instant Pot
Ingredients
- 8 eggs
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion finely chopped
- 1 sprig curry leaves
- 4-5 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2 large tomatoes finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1½ teaspoon coriander powder
- Salt to taste
- ½ cup coconut milk
- ½ teaspoon garam masala
- 2 tablespoon cilantro
- 1 tablespoon lime/lemon juice
- 1 cup water
Instructions
- Set the Instant Pot in saute mode and add oil.
- Once it heats, add mustard seeds and cumin seeds.
- Add onion, ginger, garlic, and curry leaves. Saute for 3 minutes, until the onions soften.
- Add tomatoes, turmeric powder, chili powder, coriander powder, and salt. Mix well and let it cook for 2 minutes.
- Add one cup of water and deglaze the pot. Cancel the saute mode.
- Place the eggs in a small bowl and place the bowl onto the Instant Pot trivet. Place the trivet in the inner pot on the curry.
- Secure the IP lid and set the Instant Pot to pressure cook mode for 5 minutes.
- Once the Instant Pot beeps, turn it off and do a natural release of pressure for 5 minutes, then do a quick release.
- Carefully remove the eggs and place them in an ice bath for 2 minutes.
- Remove the bowl and trivet from the inner pot.
- Blend the curry base using an immersion blender.
- Peel the eggs once they cool down.
- Put the IP back to saute mode. Add coconut milk, garam masala, and boiled eggs.
- Mix well and let it simmer for 2 minutes.
- Turn off the Instant Pot and add cilantro and lime/lemon juice.
- Mix well and serve hot with rice or roti.
Rosanna says
This was unbelievable! Always looking for ways to use eggs and I loved this recipe
Lisa says
This is absolutely delicious! My first experience with egg curry, and it will definitely not be my last. Great recipe.
Sean says
The recipe is easy to follow. Thank you for sharing.
Emily Flint says
Love how easy this is to make in the instant pot! I Such a fun way to introduce new flavors to my family.
Cindy Mom the Lunch Lady says
What a delicious and easy recipe! The eggs were perfectly cooked and went so well with the curry.
nancy says
what a great way to cook eggs in a big batch