Egg curry

If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent

Drain the water and cool

Puree them in a blender

Preparation for egg curry Heat 1 tbsp oil in a nonstick pan & saute the eggs until golden

Remove the eggs to a plate & sprinkle 2 to 3 pinches of chilli powder

How to make egg curry Add another tbsp oil

Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute

Next add & fry the onion & chilli until golden

Add ginger garlic paste and saute until the raw smell goes off

Then add tomatoes and saute well until the mixture turns mushy

Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt

Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan

Pour water just as needed to make a gravy

Cook until the curry thickens and oil begins to separate

Check the salt and adjust if needed

Add the boiled & fried eggs, kasuri methi if using

Optional – Blend together 10 cashews with half cup water to smooth milk

Pour it

Cook covered for 2 to 3 mins until the curry turns thick

Sprinkle chopped coriander leaves

Serve punjabi egg curry with roti or naan or plain rice

Instant pot egg curry Press saute button and add oil to the inner pot of the Instant pot

Add spices & bay leaf

Add ginger garlic and fry for 30 seconds

Then add the tomatoes and salt

Fry until the tomatoes breakdown

Add chilli powder and turmeric

Saute for a min

When the cumin begins to sizzle add onions and green chilli

Saute until the onions turn light golden

Then pour 1 cup water and deglaze the pot by scrubbing the bottom of the pot with the spatula

Place a long leg trivet

Place your basmati rice bowl

Cover it

Then place the eggs in another bowl

Cover it

Secure the IP with the lid

Position the steam release handle to sealing

Press the pressure cook button (high pressure)

Set the timer to 7 mins

When the IP is done, press the cancel button

When the pin drops, open the lid

Do a quick manual release by moving the steam release handle from sealing to venting

You can also wait for 5 mins for a natural release

Pour cold water to the eggs and let them cool down

Peel the eggs and prick them with a fork

Press the saute button and simmer the eggs in the curry for a minute

Then pour the cream or cashew milk or coconut milk

Stir well and cook until the curry thickens

Taste and add more salt if needed

Turn off and garnish with coriander leaves