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instant pot egg korma

Instant Pot Royal Egg Korma


  • Author: My Heart Beets
  • Yield: Serves 4
  • Method: Instant Pot
  • Cuisine: Indian

Description

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!


Ingredients

Onion Tomato Sauce OR ½ cup Onion Masala

  • 1 onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1-inch ginger roughly chopped
  • 1 tomato, chopped

Spices

  • 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:

  1. 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.

  2. Place a steamer basket into the pot and place the eggs on top of the steamer basket.

  3. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.

  4. Open the valve to quick release any remaining pressure.

  5. 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.

  6. 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.

  7. Garnish with cilantro and mint and serve.

 

Directions:

  1. To prepare the onion tomato sauce, add the onion, garlic, ginger and tomato to a blender or food processor and puree until smooth.
  2. 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.
  3. 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.
  4. Open the valve to quick release any remaining pressure.
  5. 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.
  6. Remove the steamer basket from the pressure cooker, and place the eggs into the steel bowl with the cooked tomato sauce.
  7. 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.
  8. 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.