Скачать или смотреть Instant Pot Coconut Egg Curry Recipe | Healthy & Spicy Indian Egg Curry

Looking for a quick and easy Indian egg curry recipe? Look no further than this Instant Pot Coconut Egg Curry recipe! This dish is loaded with flavor and spice, and is made with healthy ingredients like coconut milk and eggs. It's perfect for a weeknight dinner or a cozy weekend meal. In this video, we'll show you how to make this delicious and healthy dish step-by-step, using your Instant Pot. Whether you're a beginner cook or a seasoned pro, this recipe is sure to become a favorite in your kitchen. So grab your ingredients and let's get started!

Coconut Egg Curry
Cooking time: 30 minutes
Preparation time: 20 minutes
Cuisine: Indian lunch/dinner
Author: HealthyNidhi

Ingredients:
6 eggs (organic preferred)
1 cup chopped onion
1 cup chopped tomatoes
2 teaspoon ginger garlic paste
1 green chilli chopped
2 teaspoon coconut /vegetable oil
Chopped coriander to garnish

Spices
2 clove
2 cardamom
1 stick cinnamon
I bay leaf
Few curry leaves
½ teaspoon turmeric
1 teaspoon Kashmiri (as per taste)
1 teaspoon coriander powder
1 teaspoon jeera powder
½ teaspoon garam masala
Salt

Paste
2 tablespoons fresh coconut
4-5 cashew kernels

Method
Cook the eggs till hard-boiled in an instant pot. Peel and let it cool.
In a pan add oil. Allow it to heat and add the whole spices like cardamom, cloves, cinnamon, bay leaf.
Add curry leaves as well. Stir.
Add the chopped onions and ginger-garlic paste and cook briefly.
Add the spices like turmeric, coriander powder, chilli powder, some salt and cook briefly.
Add some water to avoid the spices from burning and keep stirring.
Once the spices and onion cook to a golden brown, add the tomatoes.
Cook till the raw smell disappears from the tomatoes. The process could take 10-15 minutes.
Add some water if needed for the spices to cook through.
Once they turn golden brown drop the eggs, a cup of water, cover and cook.
While the eggs are cooking, make a paste of fresh coconut and cashews.
Open the lid of the egg curry and add cumin powder and garam masala.
Further, add the cashew coconut cream along with chopped coriander. Mix well. Simmer for a couple of minutes and serve.
Serve warm with rice or bread.

Top tip
Eggs should be hard-boiled.
Patience is the key to this recipe and stir-frying the curry well allows the flavours to grow.
Coconut cashew cream is optional. It just gives a rich taste to the curry.

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