• If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent. Drain the water and cool. Puree them in a blender.

Preparation for egg curry

• Heat 1 tbsp oil in a nonstick pan & saute the eggs until golden. 
• Remove the eggs to a plate & sprinkle 2 to 3 pinches of chilli powder.

How to make egg curry

• Add another tbsp oil. Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute. 
• Next add & fry the onion & chilli until golden. 
• Add ginger garlic paste and saute until the raw smell goes off. 
• Then add tomatoes and saute well until the mixture turns mushy.
• Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.  
• Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan.
• Pour water just as needed to make a gravy. 
• Cook until the curry thickens and oil begins to separate. 
• Check the salt and adjust if needed.
• Add the boiled & fried eggs, kasuri methi if using. 
• Optional - Blend together 10 cashews with half cup water to smooth milk. Pour it. Cook covered for 2 to 3 mins until the curry turns thick.
• Sprinkle chopped coriander leaves. 
• Serve punjabi egg curry with roti or naan or plain rice.

Instant pot egg curry

• Press saute button and add oil to the inner pot of the Instant pot. Add spices & bay leaf.
• Add ginger garlic and fry for 30 seconds. Then add the tomatoes and salt.
• Fry until the tomatoes breakdown. Add chilli powder and turmeric. Saute for a min.
• When the cumin begins to sizzle add onions and green chilli. Saute until the onions turn light golden.
• Then pour 1 cup water and deglaze the pot by scrubbing the bottom of the pot with the spatula.
• Place a long leg trivet. Place your basmati rice bowl. Cover it. Then place the eggs in another bowl. Cover it.
• Secure the IP with the lid. Position the steam release handle to sealing.
• Press the pressure cook button (high pressure). Set the timer to 7 mins.
• When the IP is done, press the cancel button.
• 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.
• Pour cold water to the eggs and let them cool down. Peel the eggs and prick them with a fork.
• Press the saute button and simmer the eggs in the curry for a minute.
• Then pour the cream or cashew milk or coconut milk.
• Stir well and cook until the curry thickens. Taste and add more salt if needed.
• Turn off and garnish with coriander leaves.