Instant Pot Royal Egg Korma

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This silky and mildly spiced egg korma is both impressive enough to serve guests and yet easy enough to make on a weeknight!

instant pot egg korma

This flavorful, aromatic and nutty egg korma is a Mughlai dish, meaning a royal dish. My recipe is delicious and simple to make in an instant pot!

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.

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!

instant pot egg korma

If you are dairy-free, you can use coconut milk instead of heavy cream, it’ll still be just as good! And if you’re a fan of korma, give my other two korma recipes a try: vegetable korma and 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 egg korma

Instant Pot Royal Egg Korma

instant pot 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 3 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 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. 
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Liz says

    5 stars
    Absolutely delicious.

    My only observation is that if you are not based in the US, where eggs are processed differently and so need to be kept in the fridge, you should shorten the cooking time by 3 mins for large eggs, if you store them at room temperature.

    You can easily recognise if you live in a country where it is safe to store eggs at room temperature if you find your shop stores them on the shelves and not in the fridge.

  2. Ken says

    Made it tonight as a quick dinner to an unsuspecting wife and child. I tried a recipe with cashews and water but it was gritty so I used almond flour, about 1/2 cup. Wanted soft boiled eggs so only cooked for 4 minutes. Served with naan bread, not keto friendly but this dish is. Everyone liked it including the 11 year old. Uses the onion masala too. Only issue is that it felt more like an appetizer than a full meal.

  3. Jasmine says

    Hmm…now that I think of it, I did leave out the garam masala (not a fan of the mix I currently have on hand) so I’ll need to try this again with that included.

    • My Heart Beets says

      Jasmine, thanks for the feedback! You can try garam masala from Simply Organic, Pure Indian Foods, or 24 Mantra. Using garam masala next time will certainly make a difference in flavor as will using fresh spices.

  4. Jasmine says

    This was interesting…it turned out quite thin so I had to reduce it for a while, to the point where I thought the eggs would be overcooked but they turned out perfect, so that was nice. The flavor was a little high and salt and a bit one note. I’m not sure what I should use to counteract that. Maybe more onion masala to bring in some sweetness?

    Next time, I’ll reduce the salt to just 1 tsp and maybe the water by 1/2 cup. If you can think of anything I can add to round out the flavor profile more, please let me know!

  5. Vidya says

    Okay, this recipe is AMAZING! I’ve made it twice and the second time I HAD to double the recipe because we couldn’t get enough the first time! It’s decadent but UNBELIEVABLY easy to make…..even in a weeknight! Thank you!!!! 😊

  6. Swati says

    This turned out amazing with onion masala! The sauce was totally restaurant style. Can’t wait to make it again. Thank you Ashley for an easy, delicious recipe. 🙂

  7. SB says

    Since the onion masala already has spices in it, how do we adjust for the recipes that call for it such as this one?

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