Thanks to my friend Angela for suggesting that we try egg curry. Regular readers here know that eggs are a big part of our diet. They’re cheap and nutritious and good for guests on low carb or gluten free diets, and we almost always have them in the fridge. In honor of springtime, we will be sharing our favorite egg recipes all month in this little series we’re calling “Good Eggs.”
This egg curry came together pretty quick in my InstantPot. As always, our variation skips measuring most ingredients in favor of washing fewer dishes. Since we almost always have hard boiled eggs ready to go, this comes together with just four dirty dishes (a knife and cutting board to cut the onion, a wooden spoon to stir, the pot to cook it in, and the rice pot.)
- 12 hard boiled eggs
- Ghee or oil
- Turmeric and salt
- Onion, thinly sliced
- Garlic (powdered, fresh, or paste), Ginger (powdered, fresh, or paste), small amounts (1/4 tsp-1/2 tsp) of each cumin, more turmeric, coriander, chili powder, and salt. Alternatively, use your favorite curry powder or paste. OR use a can of diced tomatoes, garam masala, bay leaf, chili powder, a cinnamon stick, cloves, and fengugreek.
- Basmati rice, for serving
Set your InstantPot to “Saute” and add a slug of ghee or oil. Poke holes in the eggs with a fork. Saute eggs in a mix of turmeric with a little salt. Remove eggs from pot.
Add sliced onions, ginger, and garlic or alternative spices if you are using them. Saute until softened, 3-5 minutes. If things get sticky, add a little water.
Return eggs to pot. Add a cup of water OR, if using, tomatoes. Add remaining spices. Cook on high pressure for 6 minutes.
Serve over rice.
Family Foxhole 