Egg Curry
Prep time
Cook time
Total time
Serves: 4-6
  • 1 quantity of prepared Punjabi Gravy
  • 6 boiled eggs (how to boil eggs)
  • 2 tablespoons bottled Tikka Masala paste
  • 1 teaspoon garam masala
  • 1 medium bell pepper chopped in large chunks- any color of your choice
  • 1 medium lime
  • 4 sprigs fresh cilantro (coriander) chopped
  1. Pour pre-prepared Punjabi Gravy into the Instant Pot
  2. OPTIONAL: If you want a smooth gravy, use a hand blender to blend to a smooth consistency
  3. Add tikka masala paste, garam masala powder, bell peppers
  4. Squeeze the juice from the lime into the mixture
  5. Mix together the ingredients to incorporate the flavors
  6. Cut the boiled eggs in half
  7. Add boiled eggs and gently stir to cover with the gravy - be careful not to break eggs
  8. Press SAUTE on the Instant Pot
  9. Keep on NORMAL mode
  10. Cover with a glass lid and allow to simmer
  11. Stir after 2 minutes
  12. Simmer for 2 more minutes and stir
  13. Turn the Instant Pot OFF
  14. It is now ready to serve
  15. Garnish with fresh cilantro and extra lime juice (if desired)
Serving Suggestion: Serve with naan, roti, paratha or rice

Add an extra tablespoon of tikka masala paste for a more intense masala flavor
You can omit garam masala if you do not have any or do not like the flavor
You can add different colored bell peppers if you would like
Recipe by Instapottin' With Poonam at