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:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boiled Eggs-6 nos.

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

For the Masala Paste:
- Onions sliced- 2 medium (150 gms)
- Ginger chopped - 1” (8-10 gms)
- Garlic cloves-5-6
- Green chillies - 4 (12 gms)
- Cashew nuts-10
- Coriander leaves-handful (10 gms)

Tempering:
- Green Cardamom-3
- Cloves- 3
- Cinnamon-2

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- 3 tbsp
- Fresh cream- 2-3 tbsp
- Oil- 3 tbsp
- Salt- 3/4 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 1 tbsp oil in a pan and add 1/2 tsp each of turmeric and Kashmiri chilli powder.
- 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 tbsp 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 and cover & cook on low heat for 5 mins.
- Remove lid and add the chopped coriander leaves and little water if required. Simmer for 1-2 mins and serve hot.







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