Instant Pot Egg Curry (Pressure Cooker Anda Curry)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
268 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Egg Curry (Pressure Cooker Anda Curry)
Description
This Instant Pot Egg Curry begins by sautéing whole spices like cinnamon, bay leaf, cardamom, and cumin seeds with green chili, onions, ginger, and garlic to build a fragrant base. Tomatoes and ground spices such as turmeric, coriander, red chili powder, and garam masala are added and cooked briefly before water is introduced. Eggs are cooked separately in the Instant Pot on a trivet, then peeled and pierced to absorb the curry flavors.
The peeled eggs are added back to the pot along with coconut milk and simmered briefly to combine the spicy, creamy sauce with the eggs. Lemon juice brightens the curry, and fresh cilantro is stirred in as garnish. This creates a rich curry with tender eggs and a balance of heat and creaminess.
Serve this curry hot with basmati rice, roti, naan, or quinoa for a filling meal. Its rich sauce complements neutral grains, offsetting the spiced eggs. The recipe offers flexibility to omit whole spices or substitute coconut milk with cream, and a stovetop method is also provided.
To achieve a smooth sauce, one can blend the cooked base before adding the eggs, removing whole spices if used in a pouch. Eggs can be lightly pan-fried before adding for extra texture. Cooking times and methods are tailored for a 6-quart Instant Pot DUO60 model.
Ingredients
- 6 egg
- 2 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili sliced (optional)
- 1.5 cup onion diced
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 1.5 cup tomato diced
- 2/3 cup water divided
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
- 1/4 cup cilantro chopped, to garnish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Whole Spices (optional)
- 1 tick cassia cinnamon aka Dalchini
- 2 bay leaf Tej Patta
- 1 teaspoon black peppercorns
- 2 green cardamom aka Elaichi
Instructions
- Start the Instant Pot in Saute (More) mode (Press Saute, then Adjust). Once the display reads HOT, add oil, whole spices and cumin seeds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes.
- Add tomato and spices. Stir and let it cook for 2 minutes. Stir in 1/3 cup water and scrape off anything stuck to the bottom of the pot.
- Place the trivet and a steel bowl with eggs in it. Close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 8 mins. After the instant pot beeps, quick release the pressure.
- Carefully remove the bowl with eggs and the trivet. Place eggs in ice cold water and then peel them. Make holes in the egg surface using a fork.
- Add coconut milk and 1/3 cup water. Add back the peeled eggs to the pot. Change instant pot to Saute mode and let the curry simmer for about 3 minutes while stirring frequently. Then turn off instant pot.
- Add lemon juice and garnish with cilantro. Enjoy Egg Curry with rice, roti or naan.
Notes
- Coconut milk can be replaced with heavy cream, or omitted for a Punjabi style with more water.
- Use a spice pouch for whole spices if you prefer easy removal before blending for a smooth gravy.
- After pressure cooking eggs, cool in ice water and peel before adding back to absorb curry flavors.
- Eggs can be lightly fried before adding to curry for added texture.
- This Instant Pot recipe works for 6 qt DUO60 model; stovetop instructions are also available.
- Pair with basmati rice, quinoa, roti, or naan to complement the curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 264mg | 88% |
| Sodium | 730mg | 30% |
| Potassium | 410mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 17.5mg | 19% |
| Calcium | 84mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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