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Instant Pot Egg Curry
Course
Main Course
Cuisine
Indian
Keyword
egg, Egg Curry
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
217
kcal
Author
Corrie
Ingredients
4
eggs
2
tablespoon
oil
1
green chili
ground
½
cup
onion
chopped
½
tablespoon
ginger
minced
½
cup
coconut milk
½
cup
tomatoes
diced
½
tablespoon
lemon juice
½
tablespoon
garlic
minced
½
teaspoon
red chili powder
½
tablespoon
ground turmeric
1
tablespoon
salt
1
tablespoon
cumin seeds
2
tablespoon
coriander powder
1
stick
cinnamon
2
bay leaves
Instructions
1) Stir in ⅓ 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 ⅓ 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.
Nutrition
Calories:
217
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
1858
mg
|
Potassium:
296
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
492
IU
|
Vitamin C:
8
mg
|
Calcium:
83
mg
|
Iron:
4
mg