Eggs are a staple in our refrigerator for obvious reasons.They are good source of inexpensive high protein; they are versatile, a nutritional powerhouse, and are delicious. They are rich sources of selenium, vitamin D, B6, B12 and minerals.

This Instant Pot Egg Curry – Dhaba Style Egg Curry with Potatoes is the perfect weeknight meal.

I ate egg curry regularly back in India. We would often eat egg curry and potatoes at Dhaba’s (roadside restaurants) in India. They were typically situated on highways and would generally serve local cuisine. I would either order chicken or egg curry. I would typically eat them with rice or naan.

How are we going to make the Instant Pot Egg Curry – Dhaba Style Egg Curry with Potatoes?

Firstly, we are going to use the pot-in-pot method. Which means, we will boil the eggs and make the curry at the same time. Not to mention, this cooking method takes the convenience of the instant pot to the next level.

In the first place, to boil the eggs, we will use a trivet. Your instant pot probably came with one. It is also known as the stainless-steel steamer rack trivet for the Instant Pot. You don’t need the high trivet. The one that came with your pot will work fine. If you dont have it you can purchase it on Amazon.

Secondly, you will need an oven proof bowl or a stainless steel bowl that will fit inside the insert of the instant pot. You may already own something that will work.  If you don’t have one, you can purchase the  ekovana stackable steamer insert pans with sling available on amazon.

We will place the eggs in the stainless-steel bowl and place the bowl on the trivet. Furthermore, we will then sauté the onions, tomatoes and spices, and then pressure cook the eggs and spices together for 8 minutes. It is that simple.

Steps:

Firstly, select sauté on the instant pot and adjust to normal. Then add oil to the pot.

When the oil is hot add cumin seeds, bay leaf, cloves, and the black cardamom pod.

When the cumin seeds splutter, add the diced onions and ginger garlic paste. Stir occasionally to prevent the onions from burning.

When the onions turn golden in roughly 2 to 4 minutes, add Kashmiri chili powder coupled with 3/4 cup water. Stir well and let it saute for a minute.

Add ground coriander, ground cumin, garam masala, ground turmeric, and salt. Stir well.

Then add the chopped potatoes. Give it a good stir.

Add the tomato puree. Let the tomatoes saute for a minute or two to let the raw tomato odor out. Add the Serrano peppers. Give it a good stir.

Press cancel. Move the potatoes on one side. Place the metal trivet in the pot. Place the stainless steel/oven-proof container with eggs on the trivet. This container DOES NOT require water.

Secure the lid on the pot and select manual/high pressure for 8 minutes. When done quick release the pressure. Slowly take out the bowl and the trivet with . Place the boiled eggs in a ice bath for 5 minutes. 

After that peel the eggs and make a slit {about an inch} on the top to the egg with a knife. Pork holes in the eggs using a fork.about 5 times across each egg. This will enable the spices to penetrate the egg.

Select sauté on the instant pot and adjust to normal. Gently add the eggs to the pot. Stir and make sure the eggs are mixed well in the curry. Add 3/4 cup water and let the eggs saute in the curry for about 2 to 3 minutes. Add fenugreek leaves and cilantro leaves. Stir gently. Press cancel. Finally, transfer the egg curry in a serving bowl immediately. Enjoy with rice or naan.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Punjabi Dhaba Chicken Curry

Instant Pot Butter Chicken / Instant Pot Murg Makhani

Instant Pot Egg Curry – Dhaba Style Egg Curry with Potatoes

This egg curry is full of flavor. Super easy and fast to make, this recipe can be enjoyed with rice or naan.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Indian, Punjabi

Servings 3

Equipment

• Instant Pot

Ingredients

  

• 4 tbsp oil of choice
• 1 tsp cumin seeds      (jeera)
• 1 dried bay leaf  (tej patta)
• 2 whole cloves    (laung)
• 1 whole black cardamom pods    (kali elaichi)
• 1/2 onion finely chopped (1 cup chopped finely)
• 1 tbsp  ginger garlic paste (either freshly minced in equal quantities or store bought)
• 1/2 tbsp kashmiri chili powder
• 1.5 cups water (divided)
• 1 tbsp ground coriander   (dhaniya powder)
• 1/2 tsp ground cumin   (jeera powder)
• 1/3 tsp garam masala
• 1/2 tsp ground turmeric  (haldi)
• 1 tsp salt
• 2 yukon gold potatoes (small to medium) (1 cup chopped into 2 inch pieces)
• 2 tomatoes pureed {1 cup pureed}
• 2 Serrano peppers (small) slit lengthwise into 2 halves (optional)
• 6 eggs
• 2 tbsp dried fenugreek leaves  (kasoori methi/ kasuri methi)
• 1/4 cup cilantro leaves  (fresh and finely chopped)

Instructions

 

Prep

• Rinse, peel, and chop the potatoes into 2-inch cubes.
• Dice the onion and cilantro finely.
• Puree the tomatoes. Slit the Serrano peppers lengthwise into two halves.
  
  

Cook

• Select sauté on the instant pot and adjust to normal. Add oil to the pot.
• When the oil is hot add cumin seeds, bay leaf, cloves, and the black cardamom pod.
• When the cumin seeds splutter, add the diced onions and ginger garlic paste. Stir occasionally to prevent the onions from burning.
• When the onions turn golden in roughly 2 to 4 minutes add the add Kashmiri chili powder and 3/4 cup water. Stir well and let it saute for a minute.
• Add ground coriander, ground cumin, garam masala, ground turmeric, and salt. Stir well.
• Then add the chopped potatoes. Give it a good stir.
• Add the tomato puree. Let the tomatoes saute for a minute or two to let the raw tomato odor out. Add the Serrano peppers. Give it a good stir.
• Press cancel. Move the potatoes on one side. Place the metal trivet in the pot. Place the stainless steel/oven-proof container with eggs on the trivet. This container does not require water.
• Secure the lid on the pot and select manual/high pressure for 8 minutes. When done quick release the pressure. Slowly take out the bowl and the trivet with. Place the boiled eggs in a ice bath for 5 minutes. Peel the eggs and make a slit about an inch on the top to the egg with a knife. Pork holes in the egg using a fork.about 5 times across each egg. This will enable the spices to penetrate the egg.
• Select sauté on the instant pot and adjust to normal. Gently add the eggs to the pot. Stir and make sure the eggs are mixed well in the curry. Add 3/4 cup water and let the eggs saute in the curry for about 2 to 3 minutes. Add fenugreek leaves and cilantro leaves. Press cancel. Transfer in a serving bowl immediately. Discard the bay leaf. Serve with rice, tortilla, or naan.

Notes

• On a scale of 1 to 5, in terms of spice levels, I would place this dish at a 3.5 with the Serrano peppers. You can eliminate the Serrano peppers if you cant tolerate heat.
• Without the Serrano peppers I would place this recipe at a level 2. Kashmiri chili powder imparts red color to the dish and is not very spicy.

Keyword Anda Curry, Dhabha Egg Curry, Indian Egg Curry, Instant Pot Egg Curry, Quick Egg Curry, Spicy Anda Curry