Egg Lababdar in the Instant Pot | How to Boil Eggs in the Instant Pot

Learn How to Cook Instant Pot Egg Curry (Pressure Cooker Egg Lababdar Curry) with pantry ingredients!

Hello Foodies,

         Egg Lababdar is a unique egg instant pot dish cooked in a creamy gravy of tomatoes-cashews and topped with grated egg white. 

         This simple, luscious, rich, and creamy egg curry is just perfect for both lunch and dinner. Using Instant Pot, you can create this delightful, yet succulent egg curry which tastes so heavenly with just plain rice or roti. To make the curry more exotic I have used cashew nuts or you can use fresh coconut/coconut milk too. Or you can just do it with tomato and onion masala paste and it will still be scrumptious. No doubt, this happens to be a tempting main course curry. 

Video Recipe:

You can make this Curry with different kinds of seafood, meat, paneer, and vegetables. We developed this Instant Pot Egg Curry to be a very easy yet flavorful curry recipe using simple ingredients. Egg curry is quite popular in India and is made in several ways in different parts of the country. Some versions are very spicy and some are less! This recipe goes from fridge to table in 30 minutes using a pressure cooker.

Instant Pot Egg Curry is,

  • Easy to make  and simple recipe with all the flavors of classic Indian egg lababdar curry
  • Ready in under 30 minutes
  • Gluten-free, soy-free recipe.
  • It is the perfect side for Naan and Jeera Rice
  • Infused with flavors of Indian spices and ghee
  • It is the perfect, non-sticky Punjabi curry recipe
  • Super flavorful meal, full of protein and healthy gravy on the table in no time
  • Made in the instant pot with minimal clean up for later.

Preparation Time: 10 Minutes; Cooking Time: 20 Minutes
Each Serving of Egg Lababdar Curry Contains 280 Cal


To Make the Gravy for Egg Lababdar:

  • 4 Eggs, Large
  • 1 Tsp Oil 
  • 1 Tbsp Ghee
  • Whole Spices - ½ “ Cinnamon stick, 3 Cloves, 3 Green Cardamom, 2 Dried Red Chilies Byadagi or Kashmiri(I have used Kashmiri)
  • 1 Bay leaf
  • 1 Green Chili (optional or skip to reduce heat)
  • 1 Small Onion, Chopped
  • 2 Tomatoes, medium-sized cut into ½ 
  • 3 Garlic Cloves
  • 11 g Ginger
  • 10-12 Whole Cashews
  • 1 Cup Water to cook the mixture

To Make Egg Lababdar in the Instant Pot:

  • 1 Tbsp Ghee/Oil
  • 1 Tsp Red Chili Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Garam Masala
  • ½ Tsp Turmeric Powder
  • 1 Tsp Kasoori Methi(Dried Fenugreek leaves), crushed with palms
  • 1 Tsp Salt
  • 3 Tbsp Fresh Cream/Heavy Cream
  • 2-3 Tbsp Coriander/Cilantro leaves, chopped


To Make Gravy/Masala and Boil Egg in the Instant Pot:

  • Turn on the saute mode of the Instant Pot and heat 1 Tsp oil.
  • Add cinnamon, cloves, cardamom, dried red chilies, green chili, garlic cloves, ginger, cashews and mix well.
  • Now, add onion and saute and cook for 2-3 minutes.
  • Add tomatoes and water 1 cup.
  • Place the trivet and on the trivet place eggs.
  • Close the lid of the Instant Pot and place the vent on the sealing position.
  • Cook on Manual Mode(Hi) for 5 minutes.
  • NPR Natural Pressure Release for 5 minutes and then release the remaining pressure manually.
  • Open the lid and take the eggs out and place eggs in ice-cold water and then peel them and cut them into half. 
  • Strain the spices, onion-tomato mixture, and keep the water aside.
  • Now, blend the spices, onion-tomato mixture into a smooth paste(add water as needed).

To Make Egg Lababdar in the Instant Pot:

  • Wash the inner pot of the IP and pat it dry and place it back in the Instant Pot.
  • Turn on the saute mode of the instant pot and heat ghee.
  • Add bay leaf and prepared masala paste/gravy.
  • Saute and cook for 2-3 minutes.
  • Add boiled and peeled eggs, Kasuri methi, and milk cream(whipping cream) and mix well.
  • Garnish with coriander leaves and Egg Curry/Egg Lababdar is ready to serve.
  • Grate ½ boiled egg on top of the gravy and serve creamy Egg Lababdar Curry with Naan/Roti or Jeera Rice. Enjoy!

Is this curry spicy?

  • This recipe is fairly mild. For a spicier dish, add ½ tsp cayenne pepper along with the other spices. 

 Tips to Make Instant Pot Egg Curry:

  • Be sure to start this recipe by toasting the spices in oil toasting spices in oil will improve the flavor!
  • Fresh ginger and garlic give the best flavor.
  • You can use coconut milk instead of milk cream for the best flavor and texture.
  • To make it nut-free use freshly grated coconut instead of cashews.
  • Coconut milk can sometimes come out grainy, so always shake well before measuring.
  • Instead of Cashew Nuts, you can also add seeds like a melon seed, poppy seeds, peanuts, etc.
  • Kasuri Methi gives a very delicious flavor to this dish, so I highly recommend not skipping it.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 280 calories, along with 14.2 g carbohydrates, 18.6 g fats, and 11 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Egg Lababdar/Egg Curry for lunch, brunch, or for dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

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