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Instant Pot Egg Curry (Pressure Cooker Anda Curry)
4.9 from 144 votes

Instant Pot Egg Curry (Pressure Cooker Anda Curry)

Instant Pot Egg Curry blends hard-cooked eggs with a fragrant sauce of sautéed spices, onions, tomatoes, and coconut milk made under pressure. Whole spices and ground powders add depth, while lemon juice and cilantro finish the curry with brightness. Soft onions and tomatoes cooked with spices create a rich, aromatic base. The eggs are boiled and then simmered in the creamy sauce to absorb flavors. This curry is a comforting dish suitable to serve with rice or Indian breads.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 268 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Start the Instant Pot in Saute (More) mode (Press Saute, then Adjust). Once the display reads HOT, add oil, whole spices and cumin seeds. 
  2. When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes.
  3. 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. 
  4. Place the trivet and a steel bowl with eggs in it. Close lid with vent in sealing position. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 268

% 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.