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.]
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.
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.
Video
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 ¼ cup more water or ¼ cup less water.
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