Скачать или смотреть AFGHANI EGG CURRY | AFGHANI EGG MASALA | AFGHANI EGG GRAVY RECIPE

AFGHANI EGG CURRY 🥚
Creamy, nutty & mildly spiced, this Afghani-style anda curry is rich, aromatic and perfect for naan or rice! Made with cashew-onion paste, yogurt, and fresh cream this gravy is a comforting delight you’ll want on repeat💚

Ingredients for Afghani Egg Curry (for 8 Eggs) :
For the Gravy Paste:
• Oil – 3 tablespoons
• Onion – 2 large (about 300 g), sliced
• Ginger – 2½ inches piece (about 20 g)
• Garlic – 12 cloves (about 30 g)
• Cashews – 15–18 pieces (about 35 g)
• Green chilies – 10–12 (adjust to taste)
• Salt – 1½ teaspoons (adjust as needed)
• Water – about ¾ cup (for cooking the paste)
• Fresh coriander leaves – 3 tablespoons, chopped (for blending)
For Preparing the Eggs:
• Boiled eggs – 8, sliced in halves or quarters
• Red chili powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Salt – ½ teaspoon
• Oil – 2 tablespoons (for roasting eggs)
Whole Spices (Tempering):
• Cinnamon stick – 1 piece (about 1 inch)
• Green cardamom – 3 pods
• Cloves – 4
For Cooking the Gravy:
• Prepared gravy paste (from above)
• Curd (yogurt) – 5 tablespoons, whisked
• Black pepper powder – ½ teaspoon
• Roasted cumin powder – 1 teaspoon
• Garam masala – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Salt – 1 teaspoon (adjust as needed)
• Kasuri methi (dried fenugreek leaves) – 2 teaspoons
• Fresh cream – 3–4 tablespoons
• Water – about ¾ cup (adjust consistency)
Garnish:
• Fresh coriander leaves – 2 tablespoons, chopped


( Afghani Egg Curry, Creamy Egg Curry, Anda Curry Recipe, Mughlai Egg Curry, Cashew Gravy Egg Curry )

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