Instant Pot Egg Korma sideways
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5 from 3 votes

Egg Korma

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. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Courses
Cuisine: Indian
Keyword: egg korma, indian egg korma, instant pot korma recipe, pressure cooker egg recipe, recipe using hard boiloed eggs
Servings: 4
Calories: 146kcal
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

Instructions

  • Cut the boiled eggs in half.
  • Heat a pain or turn your pot onto Saut√© and press MORE to get it hot.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with cilantro and serve.

Notes

Nutrition

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