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south indian egg curry
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South Indian Egg Curry | Recipe for Egg Curry

South Indian Egg Curry - This curry is my go-to egg curry; it is full of flavor, rich and creamy with coconut milk and it has minimal spices. Make this once and you'll be making it frequently! Goes great with rotis or rice or dosas!
Course Breakfast, Dinners, Lunch
Cuisine Indian, South Indian
Keyword curry, Egg, instant pot
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Author Niveditha

Equipment

  • Instant Pot or Sauce Pan

Ingredients

For the masala paste:

  • 1 tbsp Peanut Oil or Coconut Oil
  • 1 cup Shallots , peeled
  • 1 tbsp White Poppy Seeds
  • 1 tsp Fennel Seeds
  • 1 tbsp PepperCorns , or 1 tbsp black pepper powder
  • 1 tsp Chilli Powder , or paprika
  • 2 tsp Coriander Seed Powder
  • 1/2 tsp Turmeric Powder

For the curry:

  • 2 tbsp Peanut Oil or Coconut Oil
  • 3 Cloves , (whole spice)
  • 2 inch Cinnamon Stick
  • 4 Cardamom Pods
  • 2 sprigs Curry Leaves , (skip if unavailable)
  • 1 medium Red or Yellow Onion (, approx. 120g), chopped
  • 1 tbsp Ginger Garlic Paste
  • 2 large Tomatoes , (approx. 120g), chopped
  • 1 tsp Sea Salt , more if required
  • 1.5 cups Coconut Milk , thick
  • 1 cup Water or thin Coconut Milk
  • Cilantro / coriander leaves

Instructions

To make the Masala Paste:

  • Place the inner pot into the Instant Pot. Pour the oil and set it to SAUTE mode for 10 minutes.
  • Once the oil is hot, add the shallots to the instant pot and sauté in medium flame until it begins to brown.
  • Hit CANCEL and add the poppy seeds, the peppercorns, chill powder, coriander powder and turmeric powder. Mix it all and transfer it to a blender. Once it cools down, blend it to a smooth paste using a few tablespoons of water if required.

For making the curry:

  • Place the inner pot back inside the Instant Pot. Pour some more oil and press SAUTE mode for 15 minutes.
  • Once you can see some steam coming up from the oil, add the whole spices: cardamom pods, cloves and cinnamom. Wait until the cloves swell up or pop and then add in the curry leaves.
  • Add the chopped onions and sauté for 5 minutes or until it becomes translucent and begins to brown around the edges.
  • Next, add in the ginger garlic paste and sauté for a minute. Then add the chopped tomatoes followed by the salt. Sauté until the tomatoes become mushy and soft.
  • Once the tomatoes have softened, add the masala paste to the instant pot. Mix it all for a minute and then pour in the water.
  • Mix and add the hard boiled eggs. Sprinkle the cilantro leaves and hit CANCEL.

For a thick and textured curry:

  • Pour in the coconut milk as well and close the Instant Pot with its lid and SEAL the vent. Press the PRESSURE COOK mode for 10 minutes.
  • Quick Release after timer goes off and sprinkle more cilantro leaves if you like and serve it!

For a creamy curry:

  • Close the Instant Pot after adding the water; but don't add the coconut milk.
  • SEAL and set to PRESSURE COOK for 8 minutes. Quick release and open the Instant Pot.
  • Then pour the coconut milk and let it boil for 2 minutes in SAUTE mode.
  • Serve once done!