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
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.
Instant Potpressure cooker allows you to cook the curry base and boil the eggs in the same pot.
Eggs: They are the main ingredient of this dish.
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 1: Set the
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).
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
Step 5: Set the
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).
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
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
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.
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.
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.
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Egg Curry in Instant Pot
- 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
- 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.