Egg Curry

Egg curry in a bowl

Indian egg curry is a dhaba style (rustic) punjabi recipe that's easy, healthy and so tasty. Best had with naan or rice, it is guaranteed to leave you smacking your lips in delight!

  • Author: Saima Zaidi
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Pressure cooking
  • Cuisine: Indian


  • 8 eggs
  • 1/2 cup cooking oil
  • 1 medium onion, thinly sliced
  • 1 medium onion, chopped coarsely
  • 1" piece ginger
  • 7-8 garlic cloves, peeled
  • 1 big tomato, chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • 2 medium potatoes, peeled and cut into quarters (optional)
  • 1 sprig cilantro leaves
  • sea salt, to taste


Preparation - make the onion masala

Put the peeled and chopped onion, ginger and garlic in a blender with a few tablespoons water and blend to get a smooth puree. Onion masala is ready.

Stovetop Instructions

  1. Bring a saucepan of water to a roiling boil and add the eggs. Lower the heat, cover the pan and simmer for 5 minutes. Switch off the gas and wait 10 minutes before removing the eggs from the water. Peel and keep aside.
  2. Heat oil in a deep frypan or saucepan and add the sliced onions. Fry on medium heat until golden brown.
  3. Add the onion masala, chopped tomato, powdered spices and salt. Cook until the tomatoes break down and the oil leaves the sides of the pan (10 minutes). Add a few tablespoons water if needed.
  4. Add 1.5 cups water and potatoes (if using). Cover and cook on low heat for 15 minutes or until the potatoes are fork tender.
  5. Halve the boiled and fried eggs, add them to the curry and top with fresh cilantro.

Instant Pot Instructions

  1. Turn on your instant pot to saute and heat the oil in the inner pot. Add the sliced onions and fry until they are golden brown.
  2. Add the onion masala, chopped tomato, powdered spices and salt. Saute until the tomatoes break down and the masala is fragrant. Add a few splashes of water to prevent the masala from sticking to the bottom of the pot (10 minutes). Cancel saute and add 1.5 cups water to the pot. Stir to mix well.
  3. Position a steamer basket in the inner pot and keep the eggs on it.
  4. Secure the lid and set the pot to pressure cooking on high for 4 minutes. Make sure the steam release handle is sealed. When the timer beeps, wait for 5 minutes before releasing the steam and opening the pot. Remove the steamer basket with the eggs. Peel the eggs and slice into halves (lengthwise).
  5. If you want potatoes in you curry, add them now. Close the lid again and pressure cook for 0 minutes, then do a quick pressure release. Open the pot.
  6. Add the eggs to to the curry, or arrange the halved eggs in a platter and pour the curry over them. Garnish with chopped cilantro. Egg curry is ready to be served with some warm naan!


  1. If you want a spicier curry, add one or two sliced green chillies to the cooking masala just before you add the eggs.
  2. If you don't have garam masala powder, add the following whole spices: 1/4 tsp cumin seeds, 3 green cardamom, 4 cloves and 5-6 peppercorns.
  3. You don't need to halve the eggs if you don't want to. You can add whole boiled eggs directly to the curry too.


Keywords: egg curry, instant pot curry