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!
Instant Pot Kerala Masala Egg Roast (Nadan Mutta Roast)
Instant Pot Kerala Masala Egg Roast (Nadan Mutta Roast)
Ingredients
- 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
Spices
- 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
Instructions
- 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.
Manpreet Kaur says
Everytime I want to make egg curry for my family or friends, this is my go-to recipe. Love every bit of it.
Ashley - My Heart Beets says
Manpreet, that’s so nice to hear – thank you for letting me know how much you love this recipe! 🙂
Jaymie says
Loved this recipe ! It was delicious ! The family was impressed. Will definitely be making it again .
My Heart Beets says
Jaymie, that’s so great to hear! Thanks for letting me know how it turned out for your family! 🙂
Rt says
Ashley, have you made this with onion masala?
My Heart Beets says
I haven’t – this is one recipe where I think the texture improves the dish but if you try, please let me know how it goes!
Sudha Boojhowon says
Made this recipe yesterday Ashley, it was delicious. My fussy eater 7 year old son ate all his up. Will definitely make again.
We make your recipes at least 2-3 times a week, and my monthly energy bills have reduced!
My Heart Beets says
Sudha, I’m so glad you and especially your kiddo enjoyed this dish! Thanks so much for letting me know how it turned out 🙂 It makes me so happy to hear how often you’re making my recipes!
Rachana Mundra says
I make this egg curry once a week. Everyone in the family likes it. Easy to make, instructions are perfect. thanks.
My Heart Beets says
Rachana, that’s so great to hear! Thank you for letting me know how much your family likes this egg curry 🙂
Lindsey says
Having this for lunch right now! SO delicious and am adding it to my list of recipes to repeat 😁
My Heart Beets says
Lindsey, that’s awesome! Glad you like this dish 🙂
Tina A says
Hi Ashley
Just wondering what setting do you use when you sauté (less, normal or medium) for Indian food in the instant pot? I find that onions are easy to burn as it gets super hot
My Heart Beets says
Hi Tina! Unless I specify in the instructions, my default is normal/regular mode 🙂
J says
How many onions should be included? It’s not listed in the ingredients, or maybe it is, and I missed it? lol
My Heart Beets says
Hi the recipe calls for 2 onions 🙂 If you scroll down to look at the recipe card, you’ll see all the ingredients and directions listed!
Maggie says
Hi! Love your recipes. So glad I found a website with authentic Kerala recipes!! Can you share the stovetop version of this ?
Tanis Stanley says
Do you have your own blend/recipe for “meat masala”? I understand it’s a South ndian blend of spices not unlike Garam Masala? I’m so looking forward to making/eating this and don’t want to mess up by assuming I can add the Garam Masala available in stores and possibly ruin the flavor profile. Thanks for sharing your recipe—and thanks, in advance, for your answer to my question …
My Heart Beets says
Hi Tanis! Yes! Here is my recipe for meat masala – it’s definitely important to make this vs buying in store as it’s not really available: https://myheartbeets.com/meat-masala-south-indian-garam-masala/ I can’t wait to hear what you think!
Divya says
do you need a special steamer basket for the instant pot..?
My Heart Beets says
Any steel basket that fits will do 🙂
Swati says
Made this and it turned out delicious! The only thing is that the eggs were very tough to peel…It took forever. Thanks for sharing the recipe!
My Heart Beets says
Swati, I’m so glad you liked it!! I’m surprised the eggs were hard to peel – they usually peel easily when cooked in the IP…