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

Heat oil and 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 top of the curry

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. Peel them once they cool down

Remove the bowl and trivet from the inner pot. Blend the curry base using an immersion blender.

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 lemon juice

Egg curry served with steamed rice and kachumber salad