One of our favorite ways to eat eggs, this curry is so delicious. Inspired by the South Indian way to make egg curry, this recipe is flavorful, delicious and insanely easy and quick.
This is one of my go-to dinner options, when I am not in a mood to cook! Packed with nutrition, everything comes together in the Instant Pot and requires minimal cleanup.
Egg curry is quite popular in India and is made in several ways in different parts of the country. Mine is specifically inspired from the Andhra style of cooking the curry. I have not used any coconut in this recipe. The base is just a melange of a few spices, onions, tomatoes and tamarind, the key ingredient. The eggs are perfectly hard boiled with just the right amount of softness. It adds the bonus ‘extra creaminess’ to this amazing dish.
Even though I did not grow up eating eggs, as we were strictly vegetarian, I find this curry extremely satisfying and comforting.
Making egg curry is not really difficult. In fact if you have the eggs boiled and ready to go then you can literally just make the sauce on the stovetop, if you wish.
How to peel eggs easily, without the shell sticking
The secret to having beautiful looking peeled eggs is the perfect ice bath. This is my foolproof method:
Once the eggs are cooked, I drain the hot water and refill it with cold tap water. I let it sit for 20 seconds, drain that water and refill it one more time. Then, I add a big handful of ice cubes (about 1 cup) and let it sit undisturbed until all the ice has melted (about 5-7 mins). I drain the water, cover the pot with a lid and give it swift shakes. This way they bang against the sides of the pot as well as each other and make small dents on the shell.
Then, I quickly peel them and the shells literally come off as a candy wrapper. It is oddly satisfying and you have perfect looking hard boiled eggs.
Tip: You can leave the eggs in the water, until you are ready to start peeling them. Don’t drain and keep them dry. I have found that this method somehow works, when the shells are soaking. When they are dry, they don’t make soft dents and get deeper cracks.
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Instant Pot Easy Indian Egg Curry
- Total Time: 30 minutes
- Yield: 3-4 1x
Description
Quick and super Easy Instant pot Egg curry, inspired by South Indian flavors. Serve with Rice, Rotis or Naan to make a wholesome meal.
Ingredients
For the Curry:
- 2 tbsp Oil
- ½ tbsp Mustard seeds
- 4 Curry leaves
- 1 Whole red chilli pepper
- 1 Bay leaf
- 3/4th cup chopped Onion
- 1 tbsp Ginger-Garlic paste
- 1 cup Tomato puree (canned or fresh)
- 1 tbsp Tamarind pulp
- 1/2 cup Water
Spices
- 1 tsp Red chilli powder
- 3/4 tsp Turmeric powder
- 1/2 tbsp Cumin powder
- 1 tbsp Coriander powder
- Salt (adjust to taste)
To be added later
- 1 tsp Sugar (optional)
- 1/4 cup chopped Coriander
For the Eggs:
- ¼ cup Water
- 6 Eggs
Instructions
- Turn on the Saute mode on your Instant pot and add the oil. Once hot, add the mustard leaves, curry leaves, whole red chilli pepper and bay leaf. Saute for 30 seconds.
- Add Onions, ginger-garlic paste and saute for 2-3 mins, until the onions turn a little translucent.
- Add tomato puree and all the ingredients listed under spices. Saute for 2-3 mins.
- Add tamarind pulp and water and mix well.
- Place the trivet and a heat proof/steel bowl with ¼ cup water and eggs in the instant pot.
- Close the lid and turn the valve to the sealing position. Change the mode to ‘Steam’ or ‘Pressure Cook’ for 5 mins.
- Natural pressure release (NPR) for 5 mins and then quick release any remaining pressure.
- Take out the Egg bowl and drain the water. Refill it with cold water and add a handful of ice cubes to the bowl. Let it sit for 5 mins.
- Meanwhile, put the ‘Saute’ mode back on your Instant pot. Take out the trivet and mix the curry well. Add sugar (if using). Adjust salt.
- Peel the eggs and cut them in half. Add them to the Curry along with the coriander and give it a nice toss.
- Serve hot with Rice, Rotis or Naans.
Notes
- If using fresh tomato puree, the color of the curry might not be as dark red. To get a deeper color, add 1-2 tbsp of tomato paste.
- If you don’t have tamarind pulp ready, you can easily make it by soaking tamarind pieces in hot water for 5 mins, until they are soft. Blend and strain the puree to get fresh pulp.
- You can totally skip the sugar, I just like the little sweet salty taste in this curry. You can add green chillies when adding the whole spices, to make the curry spicy.
- Check out my detailed tip on how to get beautiful looking peeled eggs above in the blog post.
- You can also saute the whole peeled eggs, in some oil and a pinch of turmeric and red chilli powder to give them some color. Split them in half after this step, otherwise the yolk tends to stick to the pan.
- Prep Time: 5 mins
- Cook Time: 30
- Category: Main Dish/Entree
- Method: Instant Pot
- Cuisine: Indian
Keywords: indian curry, egg curry, indian egg curry, south indian egg curry, instant pot indian curry, instant pot egg, how to peel eggs, weeknight meal, instant pot recipes, instant pot easy recipe, instant pot dinner
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