Instant Pot Royal Egg Korma

Silky and mildly spiced egg korma is impressive enough to serve guests and yet easy enough to make on a weeknight! My recipe is delicious and simple to make in an instant pot!

What is Egg Korma?

This flavorful, aromatic, and nutty egg korma is a Mughlai dish, meaning it’s a royal dish.

I love that you can make such a royal-tasting dish with an ingredient as humble as an egg. This rich and nutty korma is perfect for brunch, lunch, or dinner. And the extra touch of fresh mint on top makes it feel even more special, so don’t forget it!

There are two main reasons why I love making egg korma (or really any egg curry) in my instant pot:

1. I can cook both the sauce and the eggs at the same time!
2. the eggs peel so easily!

Being able to cook this sauce while also cooking the eggs at the same time saves me from dirtying two pots and allows me to use the least amount of effort possible.

“This recipe is so delicious! Such a rich creamy gravy, perfect for roti. This feels like a cheat meal comfort food. Thank you so much for this recipe!”

YS

Can I use onion masala to make this?

Yes! While the two aren’t exactly the same they are pretty dang close! And the onion masala makes this SO easy to make. I’ve included directions below on how to make this with the onion masala and how to make this from scratch. Let me know which way you make it and what you think!

Can I Make this a Dairy-Free Korma?

If you are dairy-free, you can use coconut milk instead of heavy cream, it’ll still be just as good!

More Korma Recipes to Try:

• Vegetable Korma
• Chicken Korma
• White Chicken Korma

Serve this creamy egg curry over Basmati Rice or with Indian flatbread (like naan or roti or Paleo Naan if you’re gluten-free)!

Instant Pot Royal Egg Korma

Instant Pot Royal Egg Korma

This silky and mildly spiced egg korma is both impressive enough to serve guests and yet easy enough to make on a weeknight. Serve this creamy curry over rice or with Indian flatbread. I am including two sets of directions in this recipe: one as written and one with my pre-made onion masala shortcut! Let me know which version you try and what you think!

5 from 8 reviews

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Cuisine Indian

Ingredients

 

Onion Tomato Sauce OR ½ cup Onion Masala

• ▢ 1 onion roughly chopped
• ▢ 2 cloves garlic roughly chopped
• ▢ 1- inch ginger roughly chopped
• ▢ 1 to mato chopped

Spices

• ▢ 1 ½ teaspoons salt adjust to taste
• ▢ 1 teaspoon coriander powder
• ▢ ½ teaspoon garam masala
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon turmeric
• ▢ ¼ black pepper
• ▢ ¼ teaspoon cayenne adjust to taste
• ▢ ¼ teaspoon ground cardamom

 

• ▢ 1 cup water
• ▢ 6 eggs

Cashew Cream Sauce

• ▢ 1 cup water
• ▢ ¼ cup heavy cream or coconut milk
• ▢ ½ cup cashews
• ▢ 1 tablespoon white poppy seeds soaked in 2 tablespoons water for at least 10 minutes (optional)

 

• ▢ 2 tablespoons chopped cilantro garnish
• ▢ 2 tablespoons chopped mint garnish

Instructions

 

Directions if Using Onion Masala:

• Add ½ cup of (frozen or thawed) onion masala, spices (you can leave out the coriander and paprika) and 1 cup of water to the pot.
• Place a steamer basket into the pot and place the eggs on top of the steamer basket.
• Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
• Open the valve to quick release any remaining pressure.
• Remove the eggs from the steamer basket and place them into a bowl of ice cold water for 5 minutes. Peel the eggs, make four slits in each egg and put it back into the pot with the tomato sauce.
• Prepare the cream sauce by adding the water, cream, cashews and white poppy seeds to a blender or food processor and puree until smooth. Pour this sauce into the pot and cook for 2-3 minutes or until the sauce is heated through.
• Garnish with cilantro and mint and serve.
•  

Directions:

• To prepare the onion tomato sauce, add the onion, garlic, ginger and tomato to a blender or food processor and puree until smooth.
• Press the sauté button. Add the blended onion and tomato mixture to the pot. Stir-fry for 7-8 minutes, or until the onion and tomato mixture has thickened. Add the spices and mix well.
• Pour 1 cup of water into the pot. Place a steamer basket into the pot. Place the eggs on top of the steamer basket. 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 from the steamer basket 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 into the steel bowl with the cooked tomato sauce.
• Prepare the cream sauce by adding the water, cream, cashews and white poppy seeds to a blender or food processor and puree until smooth. Pour this cashew cream sauce into the pot, press the sauté button and cook for 2-3 minutes, or until the sauce is heated through.
• Garnish with cilantro and mint and serve.

Notes

• If you have my cookbook, you will notice that I increased the amount of cashews from to ¼ cup to ½ cup. I prefer the extra cashews which is the reason for the change – especially if using my onion masala method. 

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