• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paint The Kitchen Red
  • Home
  • Recipes
    • Instant Pot
    • Air Fryer
    • Other
  • Tips
  • Shop
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Tips
  • Instant Pot Recipes
  • Air Fryer Recipes
  • Other Recipes
  • About
  • ×

    Home » Instant Pot

    Kerala Egg Curry – Instant Pot and Stovetop

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Mar 7, 2021 | Updated: Apr 6, 2021 | Author: Paint the Kitchen Red | 6 Comments

    JUMP TO RECIPE
    Pinterest pin with Blue speckled bowl of egg curry garnished with cilantro, with another bowl of curry, naan and brown eggs in the background


    This rich, creamy, flavor-packed Kerala egg curry from South India can be eaten with rice, naan, crusty bread, or the Kerala staples of lacy rice pancakes (appam) or fresh rice noodles (idiyappam) – anything that can soak up the bright flavors of the curry in every bite! [Instant Pot and Stovetop instructions included.]

    Blue speckled bowl of egg curry garnished with cilantro, with another bowl of curry, naan and brown eggs in the background

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. INGREDIENTS
    4. INSTANT POT STEP-BY-STEP INSTRUCTIONS
    5. STOVETOP DIRECTIONS
    6. RECIPE CARD – PRINTABLE
    7. RELATED RECIPES AND GUIDES

    Introduction

    This Kerala Egg Curry recipe has been adapted from the stovetop recipe that I grew up with. My mom makes this recipe for breakfast or lunch. Kerala is a state in South India and where my family lives.

    In most Kerala kitchens, breakfast is a substantial meal, and my parents’ home is no exception. One popular breakfast is appam, a pancake with a thick sponge-like center and crisp, lacy edges.

    Another one of my favorites is idiyappam which is freshly steamed rice noodles with grated coconut. Either of these is served with a curry such as coconut-milk beef curry or this egg curry with coconut milk.

    Alas, breakfast for me here in the United States generally consists of toast or oatmeal, so I make this simple egg curry for dinner and serve it with rice. Not as exotic, but just as delicious!

    Here are some Kerala Recipes you might enjoy:
    – Instant Pot Chicken Curry

    – Instant Pot Beef Curry
    – Instant Pot Sambar (Vegetable Lentil Stew)
    – Instant Pot Chicken Korma
    – Instant Pot Fish Curry

    Tips and Substitutions


    Mustard Seeds

    Mustard seeds are used to season the oil and are a staple in Indian cooking. In order to get them to pop, the oil needs to be quite hot. So it’s important to preheat the oil before adding the mustard seeds.

    Once you add the mustard seeds, cover the Instant Pot with a glass lid or a splatter screen. The mustard seeds will start making popping sounds. Once the popping tapers off, remove the lid and add the curry leaves.

    Curry Leaves

    If you are able to find fresh curry leaves, heat the oil and add about 10 to 12 leaves to the oil first, before sauteing other ingredients.

    You should be able to find curry leaves at Indian grocery stores or online.  And no, lime leaves, bay leaves, basil leaves are not even close – just omit curry leaves if you can’t get hold of them.

    Note: Curry leaves have no relationship to curry powder! If you’ve never used curry leaves, you really should try them out; the aroma and flavor are heavenly! 


    Coconut Milk

    I use full-fat coconut milk. I find some coconut milk brands don’t do well during pressure cooking, including some brands that are widely available at grocery stores. My two favorite brands are Aroy-D and Chaokoh. Some readers recommend Trader Joe’s brand coconut milk.

    Coconut milk, when homemade from scratch, has a first press (thick coconut milk) and second press (thin coconut milk). You squeeze the grated coconut to get the thick first press and then add water to the squeezed grated coconut to get the second press.

    The original recipe for egg curry with coconut milk calls for thin coconut milk to be added first. Since we’re using canned coconut milk, I add water to thin out the coconut milk and add the full coconut milk to finish off the dish at the end.


    Kashmiri Chili Powder

    Kashmiri chili powder is a special kind of Indian chili powder that has a bright red color without being too spicy. I actually use more than is called for in the recipe, so if you like your curries on the spicy side, you can add more.

    It can be found at Indian grocery stores or on amazon. If you can’t find Kashmiri chili powder, go ahead and substitute a smaller quantity of cayenne pepper.

    The great thing about Indian dishes is that you can make them as mild as you like by adjusting the quantity of chili powder or substituting paprika for the chili powder.  The recipe, as written, is not very spicy (by my Indian standards!)

    If you’re not a fan of spicy foods, substitute the chili powder with paprika.


    Tomato

    My recipe, which comes from my mom, does not have tomatoes. Some recipes for Kerala egg curry do contain tomatoes. Feel free to add tomatoes. Add about 1 cup diced tomatoes or one tablespoon tomato paste after sauteing the onion mixture, and cook the tomatoes till the oil starts to separate.


    Fennel

    Fennel is commonly used in South Indian (Kerala) recipes. I prefer to use whole fennel seeds and grind them using a mortar and pestle or a coffee grinder that I keep especially for grinding spices. If you buy ground fennel, you probably won’t use it up before it loses its freshness.


    Potatoes

    I use Yukon gold potatoes for most of my recipes including this one. The potatoes should be quite well done for this recipe, but not overcooked. I cut the potatoes into 1 1/2 to 2-inch pieces so they cook just right.


    Eggs

    To streamline the recipe, I’ve given instructions on cooking the eggs at the same time as the potatoes. I normally make Instant Pot eggs using the 2-minute method but in order to cook everything together, I use the 5-minute method and plunge the eggs in an ice bath.

    The recipe calls for 6 eggs (12 halves) but you can increase the number of eggs as needed. If you have a large number of eggs, place a collapsible steam rack on the trivet so you can stack the eggs.

    You can cook the eggs separately if you wish, in which case you can cut the potatoes into smaller pieces and pressure cook them for 2 minutes instead of 5 minutes.

    The eggs don’t have to be cut in half. They can be put into the curry whole.

    Thickness of the Curry

    You can adjust the quantity of liquid based on how thick you’d like the curry to be. To make it thicker, reduce the water by 1/4 cup. To make it thinner add an extra 1/4 cup of water or add extra coconut milk at the last step.

    If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

    • Instant Pot DUO Beginner’s Manual
    • Instant Pot ULTRA Beginner’s Manual
    • Instant Pot DUO EVO PLUS Beginner’s Manual
    • Instant Pot DUO NOVA Beginner’s Manual
    • Instant Pot DUO GOURMET Beginner’s Manual
    • Instant Pot DUO CRISP Beginner’s Manual
    • Instant Pot PRO Beginner’s Manual
    • Instant Pot PRO CRISP Beginner’s Manual

    Instant Pot Egg Curry – Ingredients

    Instant Pot Egg Curry Ingredients - onions, potatoes, eggs, curry leaves, coconut milk, water, cilantro
    • Onions
    • Potatoes
    • Eggs
    • Curry leaves
    • Coconut milk
    • Water
    • Cilantro
    Instant Pot Egg Curry Ingredients 2 - oil, mustard seeds, garlic, ginger, green chili, coriander, black pepper, chili powder, turmeric, fennel, salt, cardamom, cinnamon, cloves
    • Oil
    • Mustard seeds
    • Garlic
    • Ginger
    • Green chili
    • Coriander
    • Black pepper
    • Chili powder
    • Turmeric
    • Fennel
    • Salt
    • Cardamom
    • Cinnamon
    • Cloves

    More details in the recipe card at the bottom of this post

    How to Make Egg Curry in the Instant Pot (Step by Step Instructions)

    1. Turn on Saute Mode.
    2. Fry mustard seeds and curry leaves.
    3. Saute onions and add spices.
    4. Saute spices and add potatoes.
    5. Stir in broth, coconut milk, and eggs.
    6. Pressure cook.
    7. Release pressure.
    8. Remove eggs.
    9. Stir in coconut milk.
    10. Sprinkle with cilantro.

    How to Turn on Saute Mode

    Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
    • Instant Pot DUO:  Select the Saute function.
    • Instant Pot ULTRA:  Select the Saute function and press Start.

    Fry Mustard Seeds and Curry Leaves

    Instant Pot Egg Curry Instructions collage - oil, mustard seeds, curry leaves in Instant Pot
    • Select Saute and allow the Instant Pot to heat up. Once the inner pot has heated up, add oil.
    • Once the oil has heated up, add mustard seeds and cover with a glass lid or splatter screen. The mustard seeds will pop.
    • Add the curry leaves and saute for 5 to 10 seconds.

    Saute Onions and Add Spices

    Instant Pot Egg Curry Instructions collage onion, garlic, ginger, chili; sauteed; add spices
    • Stir in onion, garlic, ginger, and green chilis, and saute the onion mixture until onions are light golden brown, about 5 minutes.
    • Press Cancel. The spices will cook in the residual heat.
    • Stir in coriander, black pepper, chili powder, turmeric, fennel, cinnamon, cloves, cardamom, and salt.

    Saute Spices and Add Potatoes

    Instant Pot Egg Curry Instructions collage - onions and spices sauteed, potatoes, stirred in
    • Deglaze with a small amount of broth if you find that the spices are burning.
    • Stir the spices with the onion mixture for about 30 seconds. Deglaze as needed.
    • Stir in potatoes and coat with spice mixture.
    • If there’s anything stuck to the bottom of the inner pot, deglaze and scrape up all the brown bits.

    Stir in Broth, Coconut Milk, and Eggs

    Instant Pot Egg Curry Instructions 4 collage - coconut milk and water added; trivet in curry; 6 brown eggs on trivet
    • Stir in ¼ cup of coconut milk and 1 cup of water.
    • Place a tall trivet in the inner pot and carefully place the eggs on the trivet.

    Instant Pot Duo Pressure Cook 5 minutes

    Instant Pot Duo Manual mode 5 minutes collage - close lid, press manual, press - or +, display shows 5 - Paint the Kitchen Red
    • Close the lid and make sure steam release handle is in Sealing position
    • Press Manual (or Pressure Cook) and + or – until the display reads ‘5′ (5 minutes).

    Instant Pot Ultra Pressure Cook 5 minutes

    Instant Pot Ultra pressure cook 5 minutes collage - close Instant Pot Ultra, set time to 00:05 and select Pressure Cook, press start - Paint the Kitchen Red
    • Close the lid.
    • Select Pressure Cook mode and adjust the time to 5 minutes (00:05).
    • Press Start.

    Pressure Cooking Process (Duo and Ultra)

    Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • Instant Pot display will change to On.
    • Once the Instant Pot is pressurized, the float valve will go up.
    • The display will count down to 0; it will then switch to Keep Warm mode and display ‘L0:00’  or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.

    How to Quick Release Pressure (QR) on the DUO

    Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
    • Move the steam release handle to Venting. Steam will come out of the steam release handle.
    • When your Instant Pot is depressurized, the float valve will be in the down position.
    • Press Cancel and open the Instant Pot.

    How to Quick Release Pressure (QR) on the ULTRA

    Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
    • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
    • When your Instant Pot is depressurized, the float valve will be in the down position.
    • Press Cancel and open the Instant Pot.

    [Find out more about the pressure release methods and how and when to use them. ]

    Remove Eggs

    Instant Pot Egg Curry Instructions collage - cooked curry, remove eggs into water bath, remove trivet
    • Remove the eggs using a silicone glove or large spoon and plunge them into water bath (a bowl filled with ice and water).
    • Remove the trivet using a silicone glove.

    Stir in Coconut Milk

    Instant Pot Egg Curry Instructions collage - curry, add coconut milk, stirred
    • Stir in the remaining coconut milk.

    Stir in Eggs and Cilantro

    Instant Pot Egg Curry Instructions collage - add eggs, stirred, cilantro sprinkled
    • Peel the eggs once they are cool. Cut the eggs in half lengthwise.
    • Use a large spoon to carefully transfer the eggs into the curry.
    • Gently ladle the curry over the eggs, trying to keep the eggs intact.
    • Turn on Saute mode and heat through, but don’t boil. Press Cancel.
    • Sprinkle with chopped cilantro.

    Stovetop Directions for Indian Egg Curry


    To make this recipe on the stovetop:

    • Boil the eggs and peel them.
    • Fry the mustard seeds and curry leaves.
    • Saute onion, garlic, ginger, and green chilis.
    • Saute the spices.
    • Add the potatoes and stir to coat.
    • Stir in water and some coconut milk.
    • Cover and cook until potatoes are well done.
    • Add remaining coconut milk, heat through.
    • Add eggs and spoon the curry over the eggs.
    • Garnish with cilantro.

    See the recipe card below for detailed instructions.

    Blue speckled bowl of egg curry garnished with cilantro, with another bowl of curry, naan and brown eggs in the background

    Kerala Egg Curry – Instant Pot and Stovetop

    This rich, creamy, flavor-packed egg curry from the South Indian state of Kerala can be eaten with rice, naan, crusty bread, or the Kerala staples of lacy rice pancakes (appam) or fresh rice noodles (idiyappam) – anything that can soak up the bright flavors of the curry in every bite! [Instant Pot and Stovetop instructions included.]
    5 from 4 votes
    PRINT PIN RATE
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 298
    Author: Paint the Kitchen Red

    Equipment

    • Instant Pot
    • Steam rack / trivet
    • Splatter Screen
    • Glass Lid

    Ingredients
      

    • 1 Tbsp vegetable oil
    • ½ tsp black mustard seeds
    • 12 curry leaves (optional)
    • 2 cups onion chopped
    • 2 tsp garlic minced
    • 2 tsp ginger minced
    • 1 jalapeno pepper or serrano pepper, sliced lengthwise (to taste)
    • 1 Tbsp coriander powder
    • ½ tsp black pepper powder
    • ½ tsp Kashmiri chili powder or paprika
    • ¼ tsp turmeric powder
    • ½ tsp fennel powder
    • ⅛ tsp cinnamon powder
    • ⅛ tsp ground cloves
    • ⅛ tsp cardamom powder
    • 1 ¼ tsp salt or to taste!
    • 2 cups Yukon gold potatoes (about 2 medium potatoes) cut into 1 ½ to 2 inch cubes
    • ¾ cup coconut milk divided (preferably Chaokoh or Aroy-D brand)
    • 1 ¼ cup water
    • 6 uncooked eggs
    • ¼ cup cilantro chopped, to garnish

    Instructions
     

    Instant Pot Pressure Cooker Instructions

    • Select Saute and allow the Instant Pot to heat up. Once the inner pot has heated up, add oil.
    • Once the oil has heated up, add mustard seeds and cover with a glass lid or splatter screen. The mustard seeds will pop.
    • Add the curry leaves and saute for 10 seconds.
    • Stir in onion, garlic, ginger and green chilis, and saute the onion mixture until onions are light golden brown, about 5 minutes.
    • Press Cancel. The spices will cook in the residual heat.
    • Stir in coriander, black pepper, chili powder, turmeric, fennel, cinnamon, cloves, cardamom, and salt. Deglaze with a small amount of broth if you find that the spices are burning.
    • Stir the spices with the onion mixture for about 30 seconds. Deglaze as needed.
    • Stir in potatoes and coat with spice mixture.
    • Stir in ¼ cup of coconut milk and 1 ¼ cups of water.
    • Place a tall trivet in the inner pot and carefully place the eggs on the trivet.
    • Close the lid and pressure cook on High Pressure for 5 minutes.
    • Do a quick release of pressure (QR). [Read More: The Different Pressure Release Methods]
    • Open the lid and carefully remove the eggs from the inner pot using tongs or silicone gloves. Plunge the eggs into an ice bath and allow them to cool.
    • When cool enough to handle, peel the eggs and cut them in half lengthwise (optional).
    • Select Saute mode and add remaining coconut milk to the curry. Heat through , but don't allow to boil. Press Cancel. Carefully add eggs to the curry and spoon curry over the eggs. Remove from heat.
    • Garnish with chopped cilantro.
    • Serve over basmati rice, with naan or roti, or crusty bread.

    Stovetop Instructions

    • Bring the eggs to a boil in 1 ½ quarts of water in a medium saucepan. Once the water starts to boil, set a timer for 10 minutes. Transfer the eggs to a bowl of ice water. Peel the eggs once they are cool enough to handle and cut them lengthwise, if desired.
    • Heat a medium saucepan over medium-high heat. Once the pan is hot, heat the oil till very hot. Add the mustard seeds and cover with a lid. When the mustard seeds have popped, add the curry leaves and stir for 5 seconds.
    • Add the onions, garlic, ginger and green chilis and saute till the onions turn golden brown, about 5 to 8 minutes.
    • Reduce the heat to medium and add in coriander, black pepper, chili powder, turmeric, fennel, cinnamon, cloves, cardamom, and salt. Stir frequently, for about 2 minutes. Deglaze with a small amount of water if you find that the spices are burning.
    • Add the potatoes and stir to coat them with the spices. Add a teaspoon or two of water, if needed, to prevent the spices from burning or sticking.
    • Stir in ¼ cup coconut milk and 1 ¼ cups of water and bring to a boil. Reduce heat to medium-low and simmer covered, for 15 to 20 minutes or until the potatoes are tender.
    • Reduce heat to low and stir in the remaining coconut milk. Gently place the eggs into the curry. Heat through, but don't boil. Remove from heat.
    • Sprinkle with cilantro before serving.
    • Serve over basmati rice, with naan or roti, or crusty bread.

    Notes

    • Prep time does not include steps that are already accounted for in the ingredient list, e.g. cubed potatoes, chopped onion, etc.
    • * If the onion starts to stick to the bottom or burn, add a tablespoon of broth to deglaze and continue sauteing. Do this as often as needed until the onions are cooked properly.
    • If you want to vary the thickness of the curry, add 1/4 cup more water or 1/4 cup less water.
    • See the blog post for more detailed recipe tips.  You don’t want to miss any!

    Nutrition

    Serving: 1 egg | Calories: 298 kcal | Carbohydrates: 28 g | Protein: 13 g | Fat: 16 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Cholesterol: 176 mg | Sodium: 472 mg | Fiber: 5 g | Sugar: 3 g
    Course Main Dishes
    Cuisine Indian
    Main Ingredient eggs
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

    If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

    BACK TO TOP

    Recipes You Might Also Like

    Instant Pot Aloo Gobi | Indian Cauliflower with Potatoes

    Instant Pot Aloo Gobi is perfectly seasoned with Indian spices and makes a wonderful vegetarian main dish or side dish for an Indian-themed meal.  This Indian Cauliflower with Potatoes recipe is so quick and easy, you can have it on the dinner table within minutes.
    GET RECIPE DETAILS
    Instant Pot Aloo Gobi | Indian Cauliflower with Potatoes in a bowl with spices in background

    Instant Pot Chicken Korma

    Instant Pot Chicken Korma is a mildly spiced coconut chicken curry that's delicious enough to impress guests but easy enough to make on a weeknight. Put away the jar of store-bought korma sauce and make this curry from scratch with little effort.
    GET RECIPE DETAILS
    Instant Pot chicken korma curry with rice in a bowl with naan bread in the background

    Instant Pot Chorizo and Potato

    Instant Pot Chorizo and Potato is a vibrant recipe that's versatile enough to be served with eggs for breakfast, or accompanied by a side of greens and crusty French bread for dinner. Traditional Spanish Chorizo gets an Asian twist with the warming flavors of Indian spices such as cumin, cloves, turmeric, and red chili pepper. [Stovetop instructions also included.]
    GET RECIPE DETAILS
    Black round serving dish with chorizo and potato sprinkled with cilantro and copper mug with fresh cilantro and fresh tomatoes in background
    « Instant Pot Chorizo and Potato
    Reasons For Your Instant Pot Not Sealing »

    Reader Interactions

    Comments

    1. Marne

      May 03, 2022 at 9:01 pm

      5 stars
      Thank you for a great recipe! I Made this but had to leave out the peppers, black pepper, chili powder and even went light on the ginger (my daughter can’t eat any kind of spice and is super sensitive even to spice from things like ginger unfortunately) but she loved this with those left out. I’m sure it’s much better with them in it but just not for her. Have you ever froze it? Or do you think it would freeze well??

      Reply
      • Paint the Kitchen Red

        May 04, 2022 at 12:27 pm

        Marne, boiled eggs tend to become tough when frozen. I would suggest freezing the curry without the eggs and adding them in when you’re ready to eat. Thank you for taking the time to comment.

        Reply
    2. Jessie

      February 16, 2022 at 11:33 am

      5 stars
      I added chicken cubed with the potatoes and left out the eggs. Spot on!

      Reply
      • Paint the Kitchen Red

        February 16, 2022 at 11:50 am

        Jessie, thank you for commenting. That’s a great idea – I have a similar recipe for chicken so I can totally see how that would work for you!

        Reply
    3. lisa

      January 09, 2022 at 3:35 pm

      5 stars
      Excellent! We made this tonight to eat with some chapati and it was so good!

      Reply
      • Paint the Kitchen Red

        January 09, 2022 at 5:15 pm

        Thank you, Lisa! I’m so glad you liked it and thank you for your review!

        Reply

    Questions, Comments? I love hearing from my readers and I reply to all comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This!




    Primary Sidebar

    Neena in red sweater head tilted

    Hi, I'm Neena and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

    More about me →

    Popular

    • Easy Instant Pot Fried Rice Recipe (Chinese Style)
    • Coconut Chicken Curry Soup
    • Instant Pot Sausage Pasta in Creamy Tomato Sauce
    • Best Instant Pot Jambalaya Recipe

    Seasonal

    • Coconut Chicken Curry Soup
    • Instant Pot African Peanut Stew
    • Vegetarian Instant Pot Moroccan Stew
    • Creamy Instant Pot Chipotle Shrimp Soup

    Footer

    AS FEATURED ON

    Paint the Kitchen Red As Featured On Huffington Post, BuzzFeed, Brides.com, CNBC, msn, NBC News, Popsugar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Web Stories

    • Google Web Stories

    Instant Pot

    • Recipe Index
    • Tips and Resources

    Air Fryer

    • Recipes

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Paint the Kitchen Red