Silky and mildly spiced egg korma is impressive enough to serve guests and yet easy enough to make on a weeknight! My recipe is delicious and simple to make in an instant pot!
What is Egg Korma?
This flavorful, aromatic, and nutty egg korma is a Mughlai dish, meaning it’s a royal dish.
I love that you can make such a royal-tasting dish with an ingredient as humble as an egg. This rich and nutty korma is perfect for brunch, lunch, or dinner. And the extra touch of fresh mint on top makes it feel even more special, so don’t forget it!
There are two main reasons why I love making egg korma (or really any egg curry) in my instant pot:
- I can cook both the sauce and the eggs at the same time!
- the eggs peel so easily!
Being able to cook this sauce while also cooking the eggs at the same time saves me from dirtying two pots and allows me to use the least amount of effort possible.
“This recipe is so delicious! Such a rich creamy gravy, perfect for roti. This feels like a cheat meal comfort food. Thank you so much for this recipe!”
YS
Can I use onion masala to make this?
Yes! While the two aren’t exactly the same they are pretty dang close! And the onion masala makes this SO easy to make. I’ve included directions below on how to make this with the onion masala and how to make this from scratch. Let me know which way you make it and what you think!
Can I Make this a Dairy-Free Korma?
If you are dairy-free, you can use coconut milk instead of heavy cream, it’ll still be just as good!
More Korma Recipes to Try:
Serve this creamy egg curry over Basmati Rice or with Indian flatbread (like naan or roti or Paleo Naan if you’re gluten-free)!
Instant Pot Royal Egg Korma
Instant Pot Royal Egg Korma
Ingredients
Onion Tomato Sauce OR ½ cup Onion Masala
- 1 onion roughly chopped
- 2 cloves garlic roughly chopped
- 1- inch ginger roughly chopped
- 1 to mato chopped
Spices
- 1 ½ teaspoons salt adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ black pepper
- ¼ teaspoon cayenne adjust to taste
- ¼ teaspoon ground cardamom
- 1 cup water
- 6 eggs
Cashew Cream Sauce
- 1 cup water
- ¼ cup heavy cream or coconut milk
- ½ cup cashews
- 1 tablespoon white poppy seeds soaked in 2 tablespoons water for at least 10 minutes (optional)
- 2 tablespoons chopped cilantro garnish
- 2 tablespoons chopped mint garnish
Instructions
Directions if Using Onion Masala:
- Add ½ cup of (frozen or thawed) onion masala, spices (you can leave out the coriander and paprika) and 1 cup of water to the pot.
- Place a steamer basket into the pot and place the eggs on top of the steamer basket.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Remove the eggs from the steamer basket and place them into a bowl of ice cold water for 5 minutes. Peel the eggs, make four slits in each egg and put it back into the pot with the tomato sauce.
- Prepare the cream sauce by adding the water, cream, cashews and white poppy seeds to a blender or food processor and puree until smooth. Pour this sauce into the pot and cook for 2-3 minutes or until the sauce is heated through.
- Garnish with cilantro and mint and serve.
Directions:
- To prepare the onion tomato sauce, add the onion, garlic, ginger and tomato to a blender or food processor and puree until smooth.
- Press the sauté button. Add the blended onion and tomato mixture to the pot. Stir-fry for 7-8 minutes, or until the onion and tomato mixture has thickened. Add the spices and mix well.
- Pour 1 cup of water into the pot. Place a steamer basket into the pot. Place the eggs on top of the steamer basket. Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Remove the eggs from the steamer basket and place them into a bowl of ice cold water for 5 minutes. Peel the eggs, and make four slits in each egg.
- Remove the steamer basket from the pressure cooker, and place the eggs into the steel bowl with the cooked tomato sauce.
- Prepare the cream sauce by adding the water, cream, cashews and white poppy seeds to a blender or food processor and puree until smooth. Pour this cashew cream sauce into the pot, press the sauté button and cook for 2-3 minutes, or until the sauce is heated through.
- Garnish with cilantro and mint and serve.
Notes
- If you have my cookbook, you will notice that I increased the amount of cashews from to ¼ cup to ½ cup. I prefer the extra cashews which is the reason for the change – especially if using my onion masala method.
Sharon says
Hi Ashley. I have made this many times with the Onion Masala and it its fantastic! My question is from my son who doesn’t have your Onion Masala on hand and is going the other route. Why is it only 6 minutes on pressure for the masala but 10 minutes at pressure for the other? Wouldn’t that overcook the eggs?
Ys says
This recipe is so delicious! Such a rich creamy gravy, perfect for roti. This feels like a cheat meal comfort food. Thank you so much for this recipe!
Ashley - My Heart Beets says
I’m so glad you liked it! Thank you for letting me know how it turned out for you 🙂
Liz says
Absolutely delicious.
My only observation is that if you are not based in the US, where eggs are processed differently and so need to be kept in the fridge, you should shorten the cooking time by 3 mins for large eggs, if you store them at room temperature.
You can easily recognise if you live in a country where it is safe to store eggs at room temperature if you find your shop stores them on the shelves and not in the fridge.
Ashley - My Heart Beets says
Thanks, Liz! I’m so glad you liked the korma 🙂 Also, thank you for sharing that tip for those outside of the US!
Ken says
Made it tonight as a quick dinner to an unsuspecting wife and child. I tried a recipe with cashews and water but it was gritty so I used almond flour, about 1/2 cup. Wanted soft boiled eggs so only cooked for 4 minutes. Served with naan bread, not keto friendly but this dish is. Everyone liked it including the 11 year old. Uses the onion masala too. Only issue is that it felt more like an appetizer than a full meal.
Jasmine says
Hmm…now that I think of it, I did leave out the garam masala (not a fan of the mix I currently have on hand) so I’ll need to try this again with that included.
My Heart Beets says
Jasmine, thanks for the feedback! You can try garam masala from Simply Organic, Pure Indian Foods, or 24 Mantra. Using garam masala next time will certainly make a difference in flavor as will using fresh spices.
Jasmine says
This was interesting…it turned out quite thin so I had to reduce it for a while, to the point where I thought the eggs would be overcooked but they turned out perfect, so that was nice. The flavor was a little high and salt and a bit one note. I’m not sure what I should use to counteract that. Maybe more onion masala to bring in some sweetness?
Next time, I’ll reduce the salt to just 1 tsp and maybe the water by 1/2 cup. If you can think of anything I can add to round out the flavor profile more, please let me know!
Vidya says
Okay, this recipe is AMAZING! I’ve made it twice and the second time I HAD to double the recipe because we couldn’t get enough the first time! It’s decadent but UNBELIEVABLY easy to make…..even in a weeknight! Thank you!!!! 😊
My Heart Beets says
Vidya, that’s so great to hear! I’m glad you liked the egg korma 🙂 Thanks for letting me know how it turned out for you!
Swati says
This turned out amazing with onion masala! The sauce was totally restaurant style. Can’t wait to make it again. Thank you Ashley for an easy, delicious recipe. 🙂
My Heart Beets says
Swati, that’s so great to hear! Thanks for letting me know how the egg korma turned out for you using onion masala 🙂
SB says
Since the onion masala already has spices in it, how do we adjust for the recipes that call for it such as this one?
My Heart Beets says
You can just avoid adding the same spices or decrease the amount – it won’t make a huge difference in flavor even if you keep the spices listed.
Michelle says
Used the onion masala and thought this was tasty
My Heart Beets says
Michelle, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂