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.
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.