• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Easy Indian Cookbook
  • Recipes
  • Kitchen Basics
  • Collections
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Kitchen Basics
  • Collections
  • About
×

Home » Mains » BEST Egg Curry in Instant Pot

BEST Egg Curry in Instant Pot

by Shilpa · 8 Comments

Jump to Recipe Jump to Video
Perfectly boiled eggs simmered in a creamy, smooth, and velvety masala base is so irresistible. This popular and easy-to-make dish is perfect for weeknight dinners. It pairs well with both Basmati rice and roti.
south indian egg curry.

Egg curry step-by-step recipe with video and photos.

Jump to:
  • About this recipe
  • Ingredients
  • Step-by-step instructions
  • Useful tips
  • FAQs
  • Bonus
  • Recipe card
  • Comments

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.

egg curry served with rice.
Egg curry served with Basmati rice and kachumber salad

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).

making onion tomato masala.

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).

pressure cooking the eggs.

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).

making final curry.

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.

Click here for my collection of Instant Pot Indian curries.

perfect anda masala.

FAQs

Is this egg curry keto-friendly?

Yes. This curry is suitable if you are following a ketogenic diet.

Can we freeze egg curry?

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.

perfectly cooked eggs in instant pot.
Perfectly boiled eggs in Instant Pot

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.

anda curry, rice, roti, kachumber.
Pairs well with both rice and roti

Recipe card

egg curry served with rice.

Egg Curry in Instant Pot

Perfectly boiled eggs simmered in a creamy, smooth, and velvety masala base is so irresistible. This popular and easy-to-make dish is perfect for weeknight dinners. It pairs well with both Basmati rice and roti.
5 from 9 votes
Print Pin Rate
Author: Shilpa
Course: Main Course
Cuisine: Indian
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.

Video

Notes

See the tips section above for useful tips to make this dish.
Nutrition Facts
Egg Curry in Instant Pot
Amount per Serving
Calories
293
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
327
mg
109
%
Sodium
 
148
mg
6
%
Potassium
 
518
mg
15
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
14
g
28
%
Vitamin A
 
1422
IU
28
%
Vitamin C
 
28
mg
34
%
Calcium
 
96
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

More Mains

  • South Indian Chana Masala
  • Hakka Noodles / Veg Hakka Noodles
  • Bread Omelette / Indian Omelet Sandwich
  • Cabbage Palya / Cabbage Poriyal (South Indian Cabbage Stir-fry)

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

Hello! My name is Shilpa. Welcome to Easy Indian Cookbook. Easy Indian Cookbook is all about simple and delicious cooking that is quick, healthy, and nourishing. This is a tool that will help you eat real food while enjoying the process of cooking. Read More…

South Indian chana masala.

South Indian chana masala step-by-step recipe with video and photos. About this recipe Chana masala or chole masala is a Punjabi dish made using chickpeas or garbanzo beans. The Punjabi chickpea curry is hugely popular and also a part of restaurant menus. But if you go to a South Indian restaurant (like the popular Saravana...

Read On →

chicken tangdi kabab,

Chicken tangdi kabab step-by-step recipe with photos. About this recipe Kabab or kebab is a meat dish that is believed to have originated in the Middle East as meat cooked over an open fire. But it is this cooking style that when combined with the Indian spices and yogurt gave birth to the modern-day kababs...

Read On →

Indian onion salad.

Laccha pyaz step-by-step recipe with photos. About this recipe Laccha pyaz is an Indian-style onion salad made using red onions, herbs, and a few spices. Lacha pyaz is served as an accompaniment to North Indian meals and is very flavorful and easy to make. It is also popularly called masala pyaz in dhabas or streetside...

Read On →

Footer

  • Privacy Policy
  • Disclaimer
  • About
  • Contact

COPYRIGHT © 2023 EASYINDIANCOOKBOOK.COM