Kerala-style Masala Egg Roast in the Instant Pot? 🔥 Let's do it the easy, efficient way but keep all that deep, bold, spicy flavor you'd get from a traditional nadan-style egg roast. Think caramelized onions, black pepper heat, and rich masala clinging to perfectly boiled eggs. 🥚🌶️🍛
🍳🌴 Instant Pot Kerala Masala Egg Roast
📝 Ingredients
For the eggs:
Eggs – 4 to 6 (boiled, peeled, and slit slightly)
For the masala:
Oil – 2 tbsp (coconut oil for authentic flavor)
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Green chilies – 1–2 (slit)
Onion – 2 large (thinly sliced)
Ginger-garlic paste – 1 tbsp
Tomatoes – 2 medium (finely chopped)
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Coriander powder – 1½ tsp
Black pepper powder – 1 tsp (adjust to taste)
Garam masala – ½ tsp
Salt – to taste
Water – ¼ to ½ cup (just to help sauté and cook)
Garnish:
Fresh coriander or more curry leaves
Extra drizzle of coconut oil for finishing (optional but 💯)
⚙️ Instant Pot Method
1. Boil Eggs (optional if already done):
Add 1 cup water + eggs in Instant Pot.
Set to Manual / Pressure Cook for 5 minutes (high pressure).
Quick release, remove eggs, peel and slit them slightly. Set aside.
2. Make the Masala:
Press Sauté (Normal) on Instant Pot.
Add coconut oil, let it heat up.
Add mustard seeds – let them splutter.
Add curry leaves, green chilies, sliced onions. Sauté until golden brown and soft (this is key – takes ~10 mins).
Add ginger-garlic paste – cook for 1–2 mins until raw smell is gone.
3. Spice It Up:
Add tomatoes, turmeric, red chili powder, coriander powder, salt.
Cook until tomatoes break down and oil starts to separate (~5 mins).
Add a splash of water if masala starts sticking.
Add pepper and garam masala. Stir well.
4. Add Eggs:
Add boiled, slit eggs to the masala.
Gently coat them in the masala, let them roast in the masala for 2–3 mins on Sauté (Low).
Close the lid (no pressure) and let it sit for a few mins so flavors absorb.
🍽️ Serve With:
Kerala parotta, appam, chapathi, or even rice + moru curry.
Top with more curry leaves and a spoon of coconut oil for that restaurant/dhaba touch.
✨ Pro Tips:
Caramelizing the onions well = deep flavor. Don’t rush this part.
Add 1 tsp vinegar or lemon juice at the end for a slight tang (totally optional).
You can toss in a few tablespoons of thick coconut milk at the end for a creamy finish.
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