Pressure Cooker Egg Korma |Indian Egg Korma Recipe

Hard-boiled eggs and leftover korma sauce make a fast, easy, cheap and delicious Egg Korma recipe that uses your Instant Pot or Pressure cooker for maximum flavor and minimum effort.

Every  Instant pot owner raves about how easy it is to make hard boiled eggs in the Instant Pot, and in fact, it’s super easy, and they peel like a dream. But what if you keep making eggs compulsively and now you have all these eggs and you don’t know what exactly to do with them besides eat them plain, or make egg salad?

Well, how about if you take some of the extra sauce from making Chicken Korma and use it to make egg korma? SO easy, very delicious and totally nutritious.

As to making the eggs themselves, there are many ways to do it, and everyone has their favorite, but for this recipe, I make them at high pressure for 4 mins, Quick Pressure Release, and ice bath. Worked perfectly as you see below.

So here’s the very simple recipe for Egg Korma. Now the thing is, it does require leftover sauce from the Chicken Korma recipe but that recipe is so easy and delicious that you should make it anyway.

If you don’t have any leftover sauce, you can put the ingredients for the chicken korma sauce (minus the chicken)  in the Instant pot, add 1/4 cup of water, and then cook as directed. You can then proceed as directed below.

5 from 3 votes

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Egg Korma

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Hard-boiled eggs and leftover korma sauce make a fast, easy, cheap and delicious meal that uses your Instant Pot or Pressure cooker for maximum flavor and minimum effort. 

Course: Main Course

Cuisine: Indian

Keyword: egg korma, indian egg korma, instant pot korma recipe, pressure cooker egg recipe, recipe using hard boiloed eggs

Dietary Consideration: Gluten-Free, Grain-Free, High Fat, High Protein, Keto, Low Carb, Low Sugar, Soy-Free, Vegetarian

Cooking Style: Instant Pot/Pressure Cooker

Ease of Cooking: Pour and Cook, Under 30 Mins

Recipe Type: Eggs, Full Liquids/Soft Foods, Keto Low Carb, Pressure Cooker

Servings: 4

Calories: 146 kcal

Author: Urvashi Pitre

Ingredients

• 6 eggs, hard boiled
• 1 cup korma sauce from chicken korma recipe
• 1/2 cup water
• 1 tablespoon Ghee
• cilantro, as garnish

US Customary - Metric

Instructions

1. Cut the boiled eggs in half.

2. Heat a pain or turn your pot onto Sauté and press MORE to get it hot.

3. Melt the ghee in the pot or pan, and once melted, carefully put your eggs in cut side down. You do this so that the egg yolks don't fall out when you put them into the sauce. This mildly and gently seals them into the white a little bit.

4. Flip them over carefully and let the whites brown a little bit if you want. Frankly, I got bored at this point and decided they didn't need to be browned, but you may be more patient than I am. I honestly don't think it affects the taste, they just might look nicer.
5. Pour in the korma sauce and the water. Now, what you want to do is heat the sauce, but don't stir it too frequently. You want the sides of the pan to start to brown the sauce, to caramelize it slightly and you want to stir this lovely caramelized sauce back into the main dish.
6. Once the sauce is well heated, spoon some of the sauce on top of the eggs to heat the whites or flip the eggs over.

7. Garnish with cilantro and serve.

Recipe Notes

• Make this Chicken Korma to have leftover sauce to make this egg korma. 
• Here are some other Egg Recipes as well

Nutrition facts per serving

146kcal | Fat: 10g | Saturated fat: 4g | Cholesterol: 255mg | Sodium: 1436mg | Potassium: 91mg | Carbohydrates: 4g | Protein: 8g | Vitamin A: 355% | Calcium: 37% | Iron: 1.2%

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.