Instant Pot Kerala Masala Egg Roast (Nadan Mutta Roast)
In this Keralite preparation, the eggs are enveloped in a rich sauce crafted from ripe tomatoes and caramelized onions with a touch of sweetness. Utilizing a pressure cooker makes the process exceptionally convenient, allowing the sauce and eggs to be effortlessly prepared simultaneously.
Ingredients
Instructions
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the mustard seeds and once they begin to pop, add the onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
- Add the curry leaves, garlic, ginger, spices and stir, then add the tomatoes. Cook for 5 minutes, or until the tomatoes break down.
- Add ¼ cup water, then place a steamer basket into the pot. Place the eggs on top of the steamer basket, then secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Remove the eggs and place them into a bowl of ice-cold water for 5 minutes. Peel the eggs and make four slits in each egg.
- Remove the steamer basket from the pressure cooker and place the eggs back into the steel pot with the cooked tomato sauce.
- Press sauté and stir-fry the eggs in the sauce for about 5 minutes, or until most of the water has boiled off and the eggs are well coated in a thick sauce.
Nutrition
Calories: 310kcal
Tried this recipe?Let us know how it was!