I love making egg curry in my Instant Pot because I can cook both the sauce and the eggs at the same time!
Eggs and sauce cooked together in one pot? Yes, it’s absolutely possible! I’m sharing my method for making egg curry with you guys today and that means cooking the curry and the eggs at the same time using the same pot: an instant pot! I use this method when making any and all types of egg curry. Today, I’m sharing my recipe for Kerala masala egg roast which is very special type of egg curry because it is a “dry curry.”
What the heck is a “dry egg curry?” It just means the eggs in this dish are coated in a thick sauce made with ripe tomatoes and sweet caramelized onions. If you like egg curry, you are going to love this recipe for egg roast!
This masala egg roast is also known as nadan mutta roast, a dish from the coastal south Indian state of Kerala. Unlike most of my Keralite recipes which call for coconut, this dish just so happens to be coconut-free. Though if you prefer a saucier curry, you can always stir in some coconut milk at the end if you’d like.
In Keralite homes, this dish is typically served during breakfast or brunch but in my half-Keralite house, we’ll usually make it for lunch or dinner. It’s a great vegetarian main dish!
You can serve this with any Indian flatbread though in Keralite homes, they’ll make something called appam or puttu (my MIL makes these – I have yet to perfect them). This also tastes great with matta rice, basmati rice or any Indian flatbread (if you are gluten-free, you can serve this with my paleo naan).
When making this dish – don’t skip the curry leaves. Yes, the dish will still be good without them BUT they are important if achieving the right flavor for this dish. You can easily find curry leaves at your local Indian grocery store or on amazon.
I hope you love this Kerala egg roast! If you’re interested in another instant pot egg curry recipe, give this delicious egg korma a try!
- 2 tablespoons oil of choice
- ½ teaspoon black mustard seeds
- 2 onions thinly sliced
- 10-15 curry leaves
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 teaspoons paprika
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon meat masala click to see my recipe
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- 2 to matoes diced
- ¼ cup water
- 6 eggs
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the mustard seeds and once they begin to pop, add the onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
- Add the curry leaves, garlic, ginger, spices and stir, then add the tomatoes. Cook for 5 minutes, or until the tomatoes break down.
- Add ¼ cup water, then place a steamer basket into the pot. Place the eggs on top of the steamer basket, then secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Remove the eggs and place them into a bowl of ice cold water for 5 minutes. Peel the eggs, and make four slits in each egg.
- Remove the steamer basket from the pressure cooker, and place the eggs back into the steel pot with the cooked tomato sauce.
- Press sauté and stir-fry the eggs in the sauce for about 5 minutes, or until most of the water has boiled off and the eggs are well coated in a thick sauce.
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