AFGHANI EGG CURRY | AFGHANI EGG MASALA | AFGHANI EGG GRAVY RECIPE

AFGHANI EGG CURRY | AFGHANI EGG MASALA | AFGHANI EGG GRAVY RECIPE




Afghani Egg Curry | Afghani Egg Gravy Recipe | Afghani Anda Curry | Afghani Egg Korma | Afghani Egg Recipe | Afghani Anda Gravy Recipe | Anda Curry | Egg Curry | Egg Gravy | Egg Curry Recipe

Ingredients for Afghani Egg Curry:



Boiled Eggs- 10 nos.

For frying eggs-
Oil- 2 tbsp
Turmeric powder-1/2 tsp
Kashmiri Chilli Powder-1 tsp
Salt 1/2 tsp

For the Masala Paste:
Onions sliced- 2 medium (150 gms)
Ginger chopped - 2”
Garlic cloves 15
Green chillies - 5-6
Cashew nuts-15
Coriander leaves 1 bunch

Tempering:
Green Cardamom-5
Cloves- 5
Cinnamon-1

Spice Powders:
Turmeric powder- pinch
Cumin powder-1/2 tsp
Black pepper powder-1/2 tsp
Garam Masala powder-1/2 tsp
Roasted & crushed Kasuri Methi- 1/2 tsp

Other Ingredients:
Whisked Curd/ Yogurt- 1 cup
Fresh cream- 4 tbsp
Oil- 1/2 cup
Salt- 1 tsp
Coriander leaves, chopped for garnish- 2 tbsp


Preparation:

To make the Masala paste, heat 2 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 3-4 mins and then add the chopped ginger, garlic, green chillies and the cashew nuts.
Mix and fry on medium heat for around 1-2 mins.
Remove onto a plate and cool it.
To make the paste, add this mixture into the grinder and coarse grind it.
Now add 1/2 cup water and make it into a smooth paste.
Shell the boiled eggs and make 3-4 cuts on one side. Set aside.

Process:

Heat 2 tbsp oil in a pan and add 1/2 tsp each of turmeric and Kashmiri chilli powder & salt
Give a stir and add the cut boiled eggs.
Stir and fry on low heat for around 2 mins till the eggs are golden brown in colour. Remove the fried eggs.
Now add 1/2 cup oil in the same oil left in the pan .
Heat the oil and then add the whole spices.
Give a stir and then add the Masala paste made earlier in the grinder.
Cook on low heat for 3-4 mins and then add the spice powders and salt and cook on low heat for another 3-4 mins.
Now add the fresh cream and whisked curd mix and cook on low heat for 2-3 mins till oil separates.
You can switch off the heat before you add the curd and then switch on after giving a stir.
Now add the crushed kasuri methi, mix and simmer on low heat for 2-3 mins till oil separates.
Add 150 ml water and then add the fried eggs, mix lightly
Add the chopped coriander leaves and little water if required. Simmer for 1-2 mins and serve hot.



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