Instant Pot Egg Curry

The egg curry dish is a rich source of protein by adding boiled eggs into a coconut milk sauce to give delicious.

Instant Pot Egg Curry
4 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: egg, Egg Curry
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
  • 4 eggs
  • 2 tbsp oil
  • 1 green chili ground
  • 1/2 cup onion chopped
  • 1/2 tbsp ginger minced
  • 1/2 cup coconut milk
  • 1/2 cup tomatoes diced
  • 1/2 tbsp lemon juice
  • 1/2 tbsp garlic minced
  • 1/2 tsp red chili powder
  • 1/2 tbsp ground turmeric
  • 1 tbsp salt
  • 1 tbsp cumin seeds
  • 2 tbsp coriander powder
  • 1 stick cinnamon
  • 2 bay leaves
  • 1) Stir in 1/3 cup water and place the trivet and a steel bowl with eggs in it.
  • 2) Close the lid and change the instant pot setting to manual at high pressure for 6 minutes.
  • 3) Select “cancel” and remove the lid.
  • 4) Carefully remove the bowl with eggs and the trivet. Place eggs in ice cold water and then peel them.
  • 5) Set the instant pot to “Sauté” mode and add oil and whole spices.
  • 6) Sauté for about 1 minute and add green chili, onions, ginger, and garlic.
  • 7) Sauté for about 3 minutes and add tomato and spices.
  • 8) Cook for about 2 minutes and add coconut milk, eggs and remaining 1/3 cup water.
  • 9) Simmer the curry for 3 minutes and transfer the curry to serving the dish.
  • 10) Add lemon juice and garnish with cilantro.
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