Instant Pot Egg Drop Curry | Udacha Muttai Curry in Instant Pot


INGREDIENTS:
    • 2 tbsp oil
    • 1 cinnamon stick
    • 2 cloves
    • 1 bay leaf
    • 1/2 tsp fennel seeds
    • 1/2 tsp cumin seeds
    • 2 cup chopped onion
    • 2 green chilies
    • 1 tsp ginger garlic paste
    • 2 chopped tomato
    • 1/2 tsp turmeric powder
    • 1 tsp red chili powder
    • 2 tsp coriander powder
    • 1/2 tsp garam masala powder
    • salt (adjust to taste)
    • 2 cups water
    • 5 eggs
    • chopped cilantro

STEP BY STEP VIDEO:

INSTRUCTIONS:
    • Turn on instant pot saute mode. When it is hot, add oil.
    • Add cinnamon stick, cloves, bay leaf, fennel seeds, cumin seeds and curry leaves.
    • Add chopped onion, green chilies and ginger garlic paste - Saute until it turns into light brown.
    • Add chopped tomato - Saute for 2 minutes.
    • Add turmeric powder, red chili powder, coriander powder and garam masala powder, and salt.
    • Add 2 cups of water.
    • Break the eggs and add directly to the pot slowly.
    • Close the lid with sealing position.  Cancel saute mode.
    • Set low pressure 3 minutes, cancel when it is done.
    • Open the lid after 5 minutes quick release.
    • Garnish with cilantro.
    • Gently serve the Egg drop curry, it can be eaten with rice or roti.