Afghani Egg Curry

Name: Afghani Egg Curry
Cuisine: Indian
Ingredients: 6 nos boiled eggs; 1 tbsp oil; 0.5 tsp turmeric powder; 0.5 tsp kashmiri chilli powder; 2 medium sliced onions; 1 inch ginger chopped; 6 nos garlic cloves; 4 nos green chillies; 10 nos cashew nuts; 1 bunch coriander leaves chopped; 3 green cardamom; 3 cloves; 2 cinnamon; pinch turmeric powder; 0.5 tsp cumin powder; 0.5 tsp pepper powder; 0.5 tsp garam masala powder; 0.5 tsp roasted and crushed kasuri methi; 3 tbsp whisked curd / yogurt; 3 tbsp fresh cream; 2 tbsp oil; 0.75 tsp salt; 2 tbsp chopped coriander leaves; 0.5 cup water; 150 ml water

Serves 1

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Afghani Egg Curry

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Serves 1

Directions

1Heat oil in a pan and add the sliced onions.
2Fry on medium heat for around 3-4 mins then add the chopped ginger, garlic, green chillies and the cashew nuts.
3Mix and fry on medium heat for around 1-2 mins.
4Remove onto a plate and cool it.
5Add the mixture into the grinder and coarse grind it.
6Add coriander leaves and coarse grind it.
7Add water and make it into a smooth paste.
8Shell the boiled eggs and make slits on one side.
9Heat oil in a pan and add turmeric and kashmiri chilli powder.
10Give a stir and add the cut boiled eggs.
11Stir and fry on low heat for around 2 mins till the eggs are golden brown in colour and remove the fried eggs.
12Add oil in the same oil left in the pan and then add the whole spices.
13Give a stir and then add the masala paste made earlier in the grinder.
14Cook on low heat for 3-4 mins then add the spice powders and salt and cook on low heat for another 3-4 mins.
15Add the fresh cream and whisked curd mix and cook on low heat for 2-3 mins till oil separates.
16Add the crushed kasuri methi, mix and simmer on low heat for 2-3 mins till oil separates.
17Add water and then add the fried eggs, mix lightly.
18Cover and cook on low heat for 5 mins.
19Remove lid and add the chopped coriander leaves and little water if required.
20Simmer for 1-2 mins and serve hot.

Ingredients

6 nos boiled eggs
1 tbsp oil
0.5 tsp turmeric powder
0.5 tsp kashmiri chilli powder
2 medium sliced onions
1 inch ginger chopped
6 nos garlic cloves
4 nos green chillies
10 nos cashew nuts
1 bunch coriander leaves chopped
3 green cardamom
3 cloves
2 cinnamon
pinch turmeric powder
0.5 tsp cumin powder
0.5 tsp pepper powder
0.5 tsp garam masala powder
0.5 tsp roasted and crushed kasuri methi
3 tbsp whisked curd / yogurt
3 tbsp fresh cream
2 tbsp oil
0.75 tsp salt
2 tbsp chopped coriander leaves
0.5 cup water
150 ml water

Equipment

panplategrinder

Tips

You can switch off the heat before you add the curd and then switch on after giving a stir.
Simmer for 1-2 mins and serve hot

Afghani Egg Curry

Afghani Egg Curry

Directions

Ingredients

Equipment

Tips

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