Our version of egg curry is so fast, you won’t believe how quickly you’ve got food on the table for your family and friends! With a few make-ahead ingredients from our recipes, you are all set to make this mouthwatering, rich and flavorful dish. This one is sure to be a super hit with everyone!
Egg Curry
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 1 quantity of prepared Punjabi Gravy
- 6 boiled eggs (how to boil eggs)
- 2 tablespoons bottled Tikka Masala paste
- 1 teaspoon garam masala
- 1 medium bell pepper chopped in large chunks- any color of your choice
- 1 medium lime
- 4 sprigs fresh cilantro (coriander) chopped
Instructions
- Pour pre-prepared Punjabi Gravy into the Instant Pot
- OPTIONAL: If you want a smooth gravy, use a hand blender to blend to a smooth consistency
- Add tikka masala paste, garam masala powder, bell peppers
- Squeeze the juice from the lime into the mixture
- Mix together the ingredients to incorporate the flavors
- Cut the boiled eggs in half
- Add boiled eggs and gently stir to cover with the gravy - be careful not to break eggs
- Press SAUTE on the Instant Pot
- Keep on NORMAL mode
- Cover with a glass lid and allow to simmer
- Stir after 2 minutes
- Simmer for 2 more minutes and stir
- Turn the Instant Pot OFF
- It is now ready to serve
- Garnish with fresh cilantro and extra lime juice (if desired)
Notes
Serving Suggestion: Serve with naan, roti, paratha or rice
Variations:
Add an extra tablespoon of tikka masala paste for a more intense masala flavor
You can omit garam masala if you do not have any or do not like the flavor
You can add different colored bell peppers if you would like
Variations:
Add an extra tablespoon of tikka masala paste for a more intense masala flavor
You can omit garam masala if you do not have any or do not like the flavor
You can add different colored bell peppers if you would like
