Egg curry without ginger garlic
Easy egg curry without too many spice powders made in instant pot using pot in pot method.
Servings 3
Calories 153kcal
Equipment
- Instant pot / Pressure cooker
Ingredients
- 4 Eggs
- 1 Red onion
- 1-2 Green chili
- 2 tsp Paprika
- 1/2 tsp Turmeric powder
- 1 Tomato Sliced
- 1 tsp Fennel powder
- 1 tsp Brown sugar
- 3 tsp Coconut oil
- Salt to taste
Instructions
- Chop the onion finely (Use chopper if needed) Into the innermost pot add the onion chopped, green chili, turmeric powder , 2tbsp water,salt and coconut oil 2 tsp and mix well. Close the pot with its lid arrange the eggs on top of the lid and keep this on the trivet inside the instant pot. In short keep the onion covered and eggs open as seen in pic
- Pressure cook for 5 minutes and after letting the it on natural pressure release for 10-15 minutes open the instant pot. Put the eggs into ice bath then peel neatly. Make gashes and keep aside.
- Heat a tsp of coconut oil add the paprika, turmeric powder and salt switch off heat and saute on lowest heat just until raw smell goes. (Takes hardly a minute) immediately add the cooked onion 1/2 cup water,mix, saute, cover and cook for a few minutes until you see oil on the sides, then add the tomato chopped, fennel powder and brown sugar give it a good mix cook for few more minutes add the eggs. Scoop the sauce on top of the eggs. Serve after a few minutes.
- Goes well with flat breads made with wheat or rice. Like roti chappathi, appam etc
Notes
Make sure to saute the paprika and other powders in the lowest heat or switch off heat once the oil is heated up.As this can burn and smoke fast and you can cough badly from inhaling it.
Putting eggs in the ice bath helps to remove shell quickly.