Instant Pot Kerala Masala Egg Roast (Nadan Mutta Roast)
Instant Pot Kerala Masala Egg Roast (Nadan Mutta Roast)
The eggs in this Keralite dish are coated in a thick sauce made with ripe tomatoes and sweet caramelized onions. I love making egg curry in a pressure cooker because of how easy it is to make both the sauce and the eggs at the same time.
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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.
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