Step 1

Fine chop or puree the onions. If you prefer to puree the onions, first boil diced onions in 2 cups of water for 4 mins until transparent. Drain the water and puree them in a blender.

Step 2

Refer notes below to boil eggs perfectly. Wipe dry the boiled eggs or air dry until moist free. Prick each egg with a fork 2 to 3 times. We do this so the eggs don't splatter oil and burst in the pan while frying.

Step 3

Heat 1 teaspoon ghee or oil in a nonstick pan & Fry the eggs until golden & slightly blistered. Remove the eggs to a plate & optionally sprinkle 2 to 3 pinches each of chilli powder & garam masala.

Step 4

Heat 2 tbsp oil and add bay leaf, cardamoms and cinnamon.

Step 5

When they begin to sizzle, add onions & green chilli. Saute onions until golden and the raw smell has almost gone.

Step 6

Add ginger garlic paste and saute until the raw smell goes off, for about a minute.

Step 7

Then add tomatoes and saute well until the mixture turns mushy.

Step 8

Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.  Saute everything well until a nice aroma comes out & the mixture leaves the sides of the pan.

Step 9

Pour water 1 to 1¼ cups water and mix well. Cover and cook until the curry thickens and you see traces of oil over the curry.

Step 10

Taste test and adjust salt. Add the fried eggs and kasuri methi. Mix and simmer for a while. Sprinkle chopped coriander leaves. Serve punjabi egg curry with roti or naan or plain rice.

Step 11

Optional - Pour 3 to 4 tbsps cream or Blend together 10 cashews with half cup water to smooth milk. Pour it to the curry. Cook covered for 2 to 3 mins until the curry turns thick.

Step 12

Press saute button and add oil to the inner pot of the Instant pot. Add spices & bay leaf.

Step 13

Add ginger garlic and fry for 30 seconds. Then add the tomatoes and salt.

Step 14

Fry until the tomatoes breakdown. Add chilli powder and turmeric. Saute for a min.

Step 15

When the cumin begins to sizzle add onions and green chilli. Saute until the onions turn light golden.

Step 16

Then pour 1 cup water and deglaze the pot by scrubbing the bottom of the pot with the spatula.

Step 17

Place a long leg trivet. Place your basmati rice bowl. Cover it. Then place the eggs in another bowl. Cover it.

Step 18

Secure the IP with the lid. Position the steam release handle to sealing.

Step 19

Press the pressure cook button (high pressure). Set the timer to 7 mins.

Step 20

When the IP is done, press the cancel button.

Step 21

When the pin drops, open the lid. Do a quick manual release by moving the steam release handle from sealing to venting. You can also wait for 5 mins for a natural release.

Step 22

Pour cold water to the eggs and let them cool down. Peel the eggs and prick them with a fork.

Step 23

Press the saute button and simmer the eggs in the curry for a minute. Then pour the cream or cashew milk or coconut milk.

Step 24

Stir well and cook until the curry thickens. Taste and add more salt if needed. Turn off and garnish with coriander leaves.