• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Easy Indian Cookbook
  • Recipes
  • Basics
  • Recipe Round-ups
  • About
menu icon
go to homepage
  • Recipes
  • Quick Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Quick Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Indian Main Course

    Best Egg Curry in Instant Pot

    Published: Apr 29, 2022 · Modified: Jul 18, 2023 by Shilpa Kerur · This post may contain affiliate links. 8 Comments

    Jump to Recipe Jump to Video
    5 from 149 votes

    This easy-to-make Instant Pot egg curry has perfectly boiled eggs simmered in a creamy, smooth, and velvety masala base. Perfect for weeknight dinners, this rich and luscious curry pairs well with both Basmati rice and roti.

    Made with simple ingredients, this dish is a comforting and satisfying meal that can be prepared in just one pot in under 30 minutes using the Instant Pot's convenient PIP method.

    Egg curry placed in white bowl and served with salad and rice.
    Jump to:
    • Why you will love this recipe?
    • Ingredients
    • Step-by-step instructions
    • Expert Tips
    • What to serve with egg curry
    • Recipe FAQs
    • Recipe card
    • Comments

    Why you will love this recipe?

    • The curry features a creamy and velvety masala base made with coconut milk, which adds depth and richness to the dish.
    • The entire dish, including boiling the eggs and making the curry base, is ready in under 30 minutes.
    • The Instant Pot pressure cooker allows you to cook the curry base and boil the eggs in the same pot.

    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. Ground coriander, turmeric, chili powder, and garam masala are the powdered spices used.

    See the recipe card for the full list of ingredients and quantities.

    Step-by-step instructions

    making onion tomato masala.

    Step 1: Set the Instant Pot in saute mode and heat the oil. Add mustard seeds and cumin seeds, and let them splutter. Add onion, ginger, garlic, and curry leaves. Saute for 3 minutes until the onions soften (images 1 and 2).

    Step 2: Add tomatoes, salt, and spice powder (turmeric powder, chili powder, and ground coriander). Mix well and let it cook for 2-3 minutes (images 3 and 4).

    pressure cooking the eggs.

    Step 3: Add one cup of water and deglaze the pot. Cancel the saute mode (image 5).

    Step 4: Place 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 (image 6).

    Step 5: Set the Instant Pot to pressure cook mode on high pressure 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 (image 7).

    Step 6: Carefully remove the eggs and place them in an ice bath or cold water for 2 minutes. Peel them once they cool down (image 8).

    making final curry.

    Step 7: Remove the bowl and trivet from the inner pot. Blend the delicious curry base using an immersion blender or hand blender (images 9 and 10).

    Step 8: Put the IP back into saute mode. Add thin coconut milk, garam masala powder, and boiled eggs. Mix well and let it simmer for 2 minutes. Turn off the Instant Pot and add cilantro and lemon juice (images 11 and 12).

    Hard boiled egg cut into half and placed on curry sauce.
    Perfect hard-boiled eggs in Instant Pot

    Expert Tips

    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 creamy 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 it in a saucepan. Add boiled eggs and simmer for a few minutes, then finish it with lime juice and cilantro.

    Click here for my collection of Instant Pot Indian curries.

    What to serve with egg curry

    Plain rice: Steamed basmati rice is a classic accompaniment to Indian curries, including this Instant Pot egg curry. You can use sona masoori rice or red rice, depending on your preference.

    Bread: Indian breads such as naan, roti, or poori are a great choice to enjoy with egg curry.

    Raita and salad: Raita is a yogurt-based side dish that can help balance the spiciness of any dish. Kachumber salad is also a great accompaniment to this curry.

    Recipe FAQs

    Can we freeze egg curry?

    If you are planning to freeze this curry, I would 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, simmer the curry sauce in a saucepan. Add boiled eggs and simmer for a few minutes, then finish it with lime juice and cilantro.

    Can I adjust the spice level of this egg curry?

    Yes, absolutely! One of the great things about cooking at home is that you can customize the spice level of the curry to suit your personal preferences. If you prefer a milder curry, reduce the amount of red chili powder called for in this recipe. On the other hand, if you like it hot and spicy, you can increase it or add additional hot spices like green chili, cayenne pepper, or crushed red pepper flakes.

    Can I add other vegetables to this egg curry for variation?

    Absolutely! You can add a variety of vegetables to the curry to add color, flavor, and nutrition. For example, you can add diced potatoes, carrots, peas, bell peppers, or spinach to the curry during the cooking process. Simply saute the vegetables along with the onion-tomato masala sauce before pressure cooking. Cut the vegetables into small bite-sized pieces to ensure even cooking.

    Egg curry served on a bed of white rice.
    Egg curry served with Basmati rice and kachumber salad

    If you tried this Instant Pot Egg Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

    Recipe card

    egg curry served with rice.

    Egg Curry in Instant Pot

    This easy-to-make Instant Pot egg curry has perfectly boiled eggs simmered in a creamy, smooth, and velvety masala base. Made with simple ingredients, this dish is a comforting and satisfying meal that can be prepared in just one pot in under 30 minutes using the Instant Pot's convenient PIP method.
    5 from 149 votes
    Print Pin Rate
    Author: Shilpa Kerur
    Course: Main Course
    Cuisine: Indian
    Servings: 4
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes

    Equipment

    • Instant Pot
    • Trivet

    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 (use store-bought or homemade garam masala)
    • 2 tablespoon cilantro
    • 1 tablespoon lime/lemon juice
    • 1 cup water
    Prevent your screen from going dark

    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.

    Video

    Notes

    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.
    Calories: 293kcal | Carbohydrates: 11g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 148mg | Potassium: 518mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1422IU | Vitamin C: 28mg | Calcium: 96mg | Iron: 4mg
    Tried this Recipe? Share it Today!Mention @easyindiancookbook or tag #easyindiancookbook!

    More Indian Main Course

    • Gobi paratha garnished with cilantro and placed on a black plate.
      Gobi Paratha (Cauliflower Stuffed Flatbread)
    • A stack of mooli paratha on a black plate.
      Mooli Paratha Recipe (Radish Stuffed Flatbread)
    • Avial served with steamed rice.
      Avial Recipe (Mixed Vegetable Curry) - Instant Pot
    • Tandoori turkey served with onion salad and lemon wedges.
      Tandoori Turkey Steak (Air Fryer)

    Reader Interactions

    Comments

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Rosanna says

      April 30, 2022 at 8:37 am

      5 stars
      This was unbelievable! Always looking for ways to use eggs and I loved this recipe

    2. Lisa says

      April 30, 2022 at 11:01 am

      5 stars
      This is absolutely delicious! My first experience with egg curry, and it will definitely not be my last. Great recipe.

    3. Sean says

      April 30, 2022 at 11:24 am

      5 stars
      The recipe is easy to follow. Thank you for sharing.

    4. Emily Flint says

      April 30, 2022 at 8:56 pm

      5 stars
      Love how easy this is to make in the instant pot! I Such a fun way to introduce new flavors to my family.

    5. Cindy Mom the Lunch Lady says

      May 01, 2022 at 10:04 am

      5 stars
      What a delicious and easy recipe! The eggs were perfectly cooked and went so well with the curry.

    6. nancy says

      May 01, 2022 at 9:04 pm

      5 stars
      what a great way to cook eggs in a big batch

    7. Mark says

      September 07, 2022 at 6:36 am

      5 stars
      Thanks for your blog, nice to read. Do not stop.

    Primary Sidebar

    Namaste and welcome to Easy Indian Cookbook! I'm Shilpa, join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

    Amazing Fall Recipes

    • Pumpkin spice chai latte.
      Indian Spiced Pumpkin Chai Latte Recipe
    • Pumpkin halwa.
      Pumpkin Halwa Recipe (Kaddu ka Halwa)
    • plates of pumpkin curry with rice.
      Pumpkin Chickpea Curry with Coconut Milk
    • curried butternut squash soup.
      Curried Butternut Squash Soup (Instant Pot)
    • Badam milk in glasses.
      Badam Milk Recipe (Almond-flavored Milk)
    • Apple chutney.
      Easy Apple Chutney Recipe

    Popular Recipes

    • perfectly cooked naan bread.
      Homemade Naan (Easy No-Knead Recipe + Video)
    • Chicken korma.
      Best and Authentic Chicken Korma
    • aloo gobi.
      Aloo Gobi (Potato Cauliflower Curry)
    • Lamb palak served with homemade naan bread.
      Saag Gosht / Lamb Palak (Lamb and Spinach Curry)
    • Chicken masala served in a Dutch oven.
      Easy and Best Chicken Masala Recipe
    • bombay potatoes.
      Bombay Potatoes

    Footer

    ↑ back to top

    About

    • About Me
    • Accessibility

    Privacy Policy

    • Privacy Policy
    • Disclaimer

    Contact

    • Subscribe to newsletter
    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    COPYRIGHT © 2023 EASYINDIANCOOKBOOK.COM