Instant Pot Egg Curry (Pressure Cooker Anda Curry)
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Piping Pot Curry · by Meeta Arora★ 4.9 (49)

Instant Pot Egg Curry (Pressure Cooker Anda Curry)

NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 24%
CARBS 13G18% OF CAL
3G FIBER6G SUGAR4G OTHER
FAT 22G68% OF CAL
13G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hard-boiled eggs simmered in a fragrant coconut curry sauce with warm spices. Serve over rice or with flatbread for a quick, protein-rich meal.

mainindiancurryeggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 6 Eggs
  • 2 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green chili (sliced (optional))
  • 1.5 cup Onion (diced )
  • 1/2 tablespoon Ginger (minced )
  • 1/2 tablespoon Garlic (minced )
  • 1.5 cup Tomatoes (diced )
  • 2/3 cup Water (divided)
  • 1/2 cup Coconut Milk
  • 1 tablespoon Lemon juice
  • 1/4 cup Cilantro (chopped, to garnish )
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Kashmiri Red Chili powder (adjust to taste)
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Salt (adjust to taste)
  • 1 stick Cinnamon (Dalchini)
  • 2 Bay leaf (Tej Patta)
  • 1 teaspoon Black peppercorns
  • 2 Green Cardamom (Elaichi)
PREP
5M
SODIUM
702MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.