Low Carb Instant Pot Okra and Tomato Egg Curry

Low Carb Instant Pot Okra and Tomato Egg Curry
Chef Brainy
What Started it all:
Eggs, Okra, tomato paste, instant pot

This low carb recipe combines the earthy flavors of okra and the richness of tomato paste with the protein-packed goodness of eggs, all cooked to perfection in an instant pot. It’s a quick and easy dish that’s perfect for a healthy and satisfying meal.


  • 8 eggs
  • 2 cups okra, trimmed and sliced
  • 1/2 cup tomato paste
  • 1 cup water
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Fresh cilantro for garnish


  1. Turn on the instant pot and select sauté mode. Heat the olive oil and add cumin seeds. Let them sizzle for a few seconds.
  2. Add the sliced okra to the pot and sauté for 2-3 minutes until slightly tender.
  3. Stir in the tomato paste, coriander powder, turmeric powder, red chili powder, salt, and pepper. Cook for another 2 minutes.
  4. Pour in the water and deglaze the pot, making sure nothing is stuck to the bottom.
  5. Gently crack the eggs over the okra and tomato mixture, spacing them out evenly.
  6. Close the instant pot with the lid, set the vent to sealing, and cook on high pressure for 5 minutes.
  7. Once the cooking cycle is complete, do a quick pressure release and carefully open the lid.
  8. Garnish with fresh cilantro and serve the low carb instant pot okra and tomato egg curry hot, with your favorite low carb sides.

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