Egg Curry

Ingredients

Sauté

• 2 tbsp oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne

Pressure cook

• 1 can (14 oz) crushed tomatoes
• 1/2 cup water
• Salt

After cooking

• 6 hard-boiled eggs, peeled
• Fresh cilantro
• Rice or naan for serving

Instructions

1. Set pot to sauté. Heat oil and cook onion until deeply golden, about 6 minutes.
2. Add garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne. Stir for 1 minute.
3. Add crushed tomatoes, water, and salt.
4. Pressure cook on high for 5 minutes, then quick release.
5. Halve the eggs and nestle them into the sauce cut-side up. Set to sauté and simmer for 5 minutes so the eggs absorb flavor.
6. Serve over rice or with naan, topped with cilantro.

Notes

You can boil the eggs beforehand using the 5/5/5 method.