Egg curry recipe – There are so many things that you can do with boiled eggs, but lately, we’ve been into this delicious North-Indian style egg curry recipe that you can quickly make in an Instant Pot or stove top. Pair it with rice or rotis to make a complete meal.
How to make egg curry
Egg curry is typically made by adding boiled eggs to a curry sauce. The base curry could be one of two types – made from coconut milk (South Indian style) or a North-Indian style curry made from onions and tomatoes.
I grew up eating the Mangalorean/ South-Indian style egg curry where boiled eggs are added to a coconut milk -tamarind sauce spiced with Kundapur masala powder (a spice blend commonly found in Mangalorean households). When we had unexpected guests at home, my mom would make this curry to get a quick meal together to feed them. While I loved her egg curry recipe, the aromatic and spicy North-Indian Punjabi style egg curry is what caught my fancy.
How to make Punjabi style or North-Indian egg curry
- Addition of milk – Instead of cream, a friend of mine adds about ¼ cup of milk to give this curry a cream touch.
- Coconut milk – If you like the flavor and creaminess that coconut milk brings out in a dish, you could also add about ¼ cup of coconut milk. It gives this Punjabi style egg curry a nice South-Indian twist.
- Skip the whole spices – If you don’t have whole spices, skip it. Let that not keep you from making this curry. Whole spices make any curry aromatic but you can still feel the spice and heat if you use garam masala.
Note – The first step to get a gorgeous looking egg curry is to make perfectly cooked boiled eggs. I strongly recommend you use Instant Pot. Let me warn you, making boiled eggs in Instant Pot can get addictive. I am not kidding. They came out perfect every time and they are so easy to peel that even your kids can do it without denting them :-). Makes you want to make them over and over again just to see how awesome they turn out.
So what do you do with all the boiled eggs? How about you try this delicious egg curry recipe!
Egg curry recipe
- 4 tablespoons olive oil
- ½ teaspoon whole black peppercorns
- 1 Indian bay leaves tej patta
- 4 cloves laung
- 1 black cardamom badi elaichi
- 1 a small piece of cinnamon stick dalchini
- 4 cloves garlic minced
- 1- inch piece ginger grated
- 1-½ finely chopped cups onion
- 2 cups chopped tomatoes cut
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala powder
- 6 hard-boiled eggs peeled and cut into half
- ½ cup coconut milk or whole milk optional
- cilantro leaves for garnishing
- Wok/Kadhai or an Instant Pot
- Heat the oil in a medium-sized pan and when it turns hot add the spices (pepper seeds, cloves, bay leaf, black cardamom, and cinnamon) and let them sizzle for 10-15 seconds
- Add garlic, ginger, and onions along with salt. Stir it occasionally till the onions turn soft and translucent (approximately 10- 15 minutes).
- Add chili, coriander, cumin powder and tomatoes and mix well. Continue frying them till they are soft and mushy, and oil begins to leave the sides of this onion – tomato base.
- Add milk or coconut milk (if using) and mix well and lower the heat to medium-low. Let it simmer for 2-3 minutes. Gently place the eggs in the pan and cover it with the gravy. Let it simmer for another 5 minutes.
- Take it off heat and serve hot sprinkled with coriander.
Instant Pot recipe
- Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.”
- Add the spices (pepper seeds, cloves, bay leaf, black cardamom, and cinnamon) and let it fry for around 30 seconds and then add garlic, ginger, and onions. Fry the onions till they turn soft and translucent (approximately 10- 15 minutes).
- Add the tomatoes, chili, coriander and cumin powder and continue frying them till they are soft and mushy, and oil begins to leave the sides of this onion – tomato base.
- Add milk or coconut milk (if using) and mix well. Hit warm/cancel and press the saute function and press the adjust button to move the selection to “Low”. Let it simmer for 2-3 minutes. Gently place the eggs in the pan and cover it with the gravy. Let it simmer for another 5 minutes.
- Take it off heat and serve hot sprinkled with coriander.
- To get that deep red color that you see in the recipe picture, cook the onion-tomato gravy for an additional 10-15 minutes till they turn deep red.
- Skip the whole spices, if you don't have them. The dish will still be delicious if you are using garam masala.
- I haven't used coconut milk when I made this egg curry for this post. Adding coconut milk not only makes the curry creamy, it also lightens the color. To get an orangish tinge to your curry, add a teaspoon of turmeric powder along with chili powder.
Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
– Instant Pot pressure cooker review – Do you really need one?
– 10 things to know before using your Instant Pot
– All you need to know about your Instant Pot
Other recipes for you to try on your Instant Pot
- Indian Chickpeas curry (Chole)
- Dal fry
- Kidney beans curry (Rajma)
- How to make yogurt in Instant Pot
- How to ferment Idli batter in Instant Pot
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