Best Tasting Hard Boiled Egg Korma- Instant Pot Hard Boiled Eggs- Indian Recipe

Hard-boiled eggs cooked in the Instant pot, pan-fried & cooked in an amazing onion-tomato-coconut milk gravy.

This gravy is rich, creamy & delicious. Before adding the hard-boiled eggs to the gravy, I’ve marinated the eggs with a spice mix & pan-fried them- this way the eggs turned out flavourful. This step can be skipped & the hard boiled eggs can be added to the gravy without pan-frying.

Can be served along with chapati, naan, roti, or rice.

Cooking Video

Recipe for making Chicken Korma

Best Tasting Hard Boiled Egg Korma- Instant Pot Hard Boiled Eggs- Indian Recipe

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Thasneen

Recipe type: Main

Cuisine: Indian

Serves: 4 People

Ingredients

• Eggs- 5 or 6

For marinating the eggs

• Chili powder- ½ tsp
• Turmeric powder- ⅛ tsp
• Garam masala- ½ tsp
• Salt- ½ tsp
• Water- 1 tbsp

For making the gravy

• Oil- 1 tbsp
• Bay leaf- 1
• Whole cardamoms- 3
• Whole cloves- 2
• Whole cinnamon- 1-inch slice
• Whole Mace- 1
• Onion, chopped- 2
• Salt- ½ tsp
• Garlic- 2 cloves
• Ginger- 2-inch slice
• Green chilies, halved- 2
• Tomatoes, chopped- 2
• Poppy seeds- ½ tbsp (optional)
• Cashew nuts or almonds- ¼ cup
• Coconut milk, thick- 3 tbsp (or add ½ cup thin coconut milk)
• Water- 1 cup

Final Cooking

• Water- 1¾ cups
• Salt- 1 to 1½ tsp
• Garam masala- ½ tsp
• Chili powder- ½ tsp
• Cilantro, chopped- ¼ cup

Instructions

Cooking hard boiled eggs in the Instant Pot

1. I've cooked the hard-boiled eggs in the Instant Pot.
2. Add 1 cup of water to the stainless steel pot.
3. Place the trivet, place the eggs on the trivet.
4. Close with the lid.
5. Select egg setting if using IP Ultra model. In Duo model, select the pressure cook setting.
6. Set time to 5 minutes at high pressure.
7. After 5 minutes of pressure cooking, let the pressure release naturally for 5 minutes, followed by quick pressure release.
8. Open the lid.
9. Immediately plunge the eggs in cold water or an ice bath, keep the eggs in the cold water for 5 minutes.
10. Shell the eggs, rinse under running water to get rid of any tiny shell particles.

Marinating the eggs

1. In a bowl, combine all the spices mentioned for marinating the eggs with water, make into a thick paste.
2. Spread all over the eggs.
3. Keep aside the eggs, let marinate till we make the gravy.

Making the gravy

1. Place a large pan over medium heat, add oil.
2. Add all the whole spices, saute for 30 seconds.
3. Add onions, salt, garlic, ginger & green chilies.
4. Cook till onions turn translucent.
5. Add tomatoes, cook for 3 minutes.
6. Add poppy seeds, cashew nuts, cook for 2 minutes.
7. Remove the pan from the heat, let cool down.
8. Transfer the cooled onion-tomato mixture to a blender jar.
9. Add 1 cup water & coconut milk.
10. Grind to a smooth paste. Keep aside.

Pan frying the eggs

1. Place a large saucepan over medium heat, add 1 tbsp oil.
2. Place the eggs on the oil.
3. Pan-fry the marinated eggs, flip over and let all the sides pan fry.
4. Don't have to brown the eggs.
5. Transfer to a bowl, keep aside.

Final Cooking

1. Use the same pan used for pan-frying the eggs & the oil left in the pan.
2. Pour the ground onion-tomato mixture.
3. Gravy will start to splash, keep the pan covered.
4. Rinse the blender jar with 1¾ cups water, add that to the pan.
5. Add the pan-fried hard-boiled eggs, garam masala, chili powder & salt.
6. Combine well.
7. Cook covered for 10 minutes.
8. After 10 minutes, lower the heat and cook for 2 minutes.
9. Garnish with chopped cilantro.
10. Serve into a large bowl.
11. Enjoy with chapati, roti, naan, or rice.

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