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Instant Pot Easy Indian Egg Curry Thumbnail

Instant Pot Easy Indian Egg Curry

  • Total Time: 30 minutes
  • Yield: 3-4 1x


Quick and super Easy Instant pot Egg curry, inspired by South Indian flavors. Serve with Rice, Rotis or Naan to make a wholesome meal. 



For the Curry:

  • 2 tbsp Oil
  • ½ tbsp Mustard seeds
  • 4 Curry leaves
  • 1 Whole red chilli pepper
  • 1 Bay leaf
  • 3/4th cup chopped Onion
  • 1 tbsp Ginger-Garlic paste
  • 1 cup Tomato puree (canned or fresh)
  • 1 tbsp Tamarind pulp
  • 1/2 cup Water


  • 1 tsp Red chilli powder
  • 3/4 tsp Turmeric powder
  • 1/2 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • Salt (adjust to taste)

To be added later

  • 1 tsp Sugar (optional)
  • 1/4 cup chopped Coriander

For the Eggs:

  • ¼ cup Water
  • 6 Eggs


  1. Turn on the Saute mode on your Instant pot and add the oil. Once hot, add the mustard leaves, curry leaves, whole red chilli pepper and bay leaf. Saute for 30 seconds.
  2. Add Onions, ginger-garlic paste and saute for 2-3 mins, until the onions turn a little translucent.
  3. Add tomato puree and all the ingredients listed under spices. Saute for 2-3 mins.
  4. Add tamarind pulp and water and mix well.
  5. Place the trivet and a heat proof/steel bowl with ¼ cup water and eggs in the instant pot.
  6. Close the lid and turn the valve to the sealing position. Change the mode to ‘Steam’ or ‘Pressure Cook’ for 5 mins.
  7. Natural pressure release (NPR) for 5 mins and then quick release any remaining pressure.
  8. Take out the Egg bowl and drain the water. Refill it with cold water and add a handful of ice cubes to the bowl. Let it sit for 5 mins.
  9. Meanwhile, put the ‘Saute’ mode back on your Instant pot. Take out the trivet and mix the curry well. Add sugar (if using). Adjust salt.
  10. Peel the eggs and cut them in half. Add them to the Curry along with the coriander and give it a nice toss.
  11. Serve hot with Rice, Rotis or Naans.


  • If using fresh tomato puree, the color of the curry might not be as dark red. To get a deeper color, add 1-2 tbsp of tomato paste.
  • If you don’t have tamarind pulp ready, you can easily make it by soaking tamarind pieces in hot water for 5 mins, until they are soft. Blend and strain the puree to get fresh pulp.
  • You can totally skip the sugar, I just like the little sweet salty taste in this curry. You can add green chillies when adding the whole spices, to make the curry spicy.
  • Check out my detailed tip on how to get beautiful looking peeled eggs above in the blog post.
  • You can also saute the whole peeled eggs, in some oil and a pinch of turmeric and red chilli powder to give them some color. Split them in half after this step, otherwise the yolk tends to stick to the pan.
  • Prep Time: 5 mins
  • Cook Time: 30
  • Category: Main Dish/Entree
  • Method: Instant Pot
  • Cuisine: Indian

Keywords: indian curry, egg curry, indian egg curry, south indian egg curry, instant pot indian curry, instant pot egg, how to peel eggs, weeknight meal, instant pot recipes, instant pot easy recipe, instant pot dinner