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Egg curry recipe

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 that you can quickly make in an Instant Pot or stove top. Pair it with rice or rotis to make a complete meal.
Course Lunch / Dinner recipes
Cuisine Indian
Keyword Punjabi
Method Instant Pot, Stovetop
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 334kcal
Author Anushree Shetty

Ingredients

Equipment

Instructions

Stovetop cooking 

  • 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.

Notes

  1. 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.
  2. Skip the whole spices, if you don't have them. The dish will still be delicious if you are using garam masala.
  3. 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.

Nutrition

Calories: 334kcal | Carbohydrates: 10g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 280mg | Sodium: 114mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 12.5mg | Calcium: 77mg | Iron: 2.8mg