How to make Afghani Egg Curry for dinner at home
Right way to make Afghani Egg Curry
This one is for all the egg lovers. Are you also bored of eating regular Egg Curry? If yes, then try this velvety Afghani Egg Curry, filled with the goodness of spices and cashews and can be quickly made at home. The use of yogurt, cream, nuts, and aromatic whole spices makes it a a creamy delight that goes well with khamiri roti, rumali roti, tandoori roti, and naan. Scroll down to read the detailed recipe.
Ingredients required
2 tbsp oil, 1 onion, 2 tsp ginger, 6-8 garlic cloves, 8-10 cashews, 6-8 green chillies, salt to taste, 1 cup water, 1/2 cup coriander leaves, 4 boiled eggs, 1 tsp red chilli powder, 1 tsp turmeric, oil 2 tbsp, 1 cinnamon stick, 2 cardamom, 3 cloves, 1/2 cup curd, 1/2 tsp black pepper powder, 1 tsp cumin powder, 1 tsp garam masala, 1 tsp turmeric, salt to taste, 1 tsp kasuri methi, 4 tbsp cream, and 2 tbp coriander leaves
Step 1
Heat oil in a pan and saute onion, ginger, garlic, cashews, green chillies, and salt.
Step 2
Let them cool down and blend along with coriander leaves and water to form a smooth paste.
Step 3
In the same pan, add some more oil, red chilli powder and turmeric powder. Also, add boiled eggs with small slits in between. Saute for 1 minute and set them aside.
Step 4
Add some more oil to the pan along with cinnamon stick, cardamom, cloves, and the paste. Cook for 2 minutes.
Step 5
Add curd and all the spices and salt. Cover and cook for 5 minutes.
Step 6
Add the kasuri methi and cream. Mix well, add water and adjust salt. Cover and cook for 5 minutes.
Step 7
Lastly, add eggs and a garnish of coriander leaves. Enjoy with roti or paratha.
Images Courtesy: istock
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