why make this recipe
This Afghani Egg Curry is creamy, mild and full of warm spices. It cooks fast and feels special. Use it when you want a simple meal that still tastes rich. It pairs well with bread or rice and feeds a small family easily.
introduction
Afghani Egg Curry blends soft boiled eggs with a creamy, nutty sauce. The cashew paste and curd give it a smooth texture. The dish is gentle on spice but very tasty. It is a good choice when you want comfort food that looks and feels elegant. You can also try other egg dishes like Eggs Florentine for variety.
how to make Afghani Egg Curry
Ingredients :
6 boiled eggs (slit or halved), 2 tbsp oil, 1 tbsp butter, 1 medium onion, finely chopped, 1 tbsp ginger-garlic paste, 2 green chillies, slit, 3/4 cup fresh curd (whisked), 1/4 cup fresh cream, 10–12 cashews (soaked), 1 tsp white pepper powder, 1/2 tsp black pepper powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, Salt to taste, Fresh coriander for garnish
Directions :
- Make Cashew Paste: Blend soaked cashews with 2–3 tbsp water to a smooth paste. Keep aside.
- Prepare Eggs: Heat 1 tbsp oil, lightly fry the boiled eggs till golden spots appear. Remove and set aside.
- Make the Base: In the same pan, heat remaining oil + butter. Add onions and sauté until soft (don’t brown them). Add ginger-garlic paste and chillies; cook till raw smell disappears.
- Add Spices: Mix in white pepper, black pepper, cumin powder and salt.
- Creamy Masala: Add the cashew paste and cook for 2 minutes on low flame. Lower the heat completely and add whisked curd gradually, stirring continuously. Cook until the gravy thickens and oil starts separating.
- Finish: Add cream, garam masala and fried eggs. Simmer for 3–4 minutes on low flame.
- Garnish: Sprinkle coriander or a dash of kasuri methi. Serve with naan, paratha, jeera rice or Afghani-style pulao.
how to serve Afghani Egg Curry
Serve the curry hot. Place eggs in the sauce and spoon the gravy over bread or rice. It goes well with naan, paratha, jeera rice or a simple pulao. For a light meal, serve with a side salad and yogurt. For another egg idea, see Eggs Florentine recipe.
how to store Afghani Egg Curry
Cool the curry to room temperature. Put it in an airtight container and keep it in the fridge for 2–3 days. Reheat gently on low heat so the curd and cream do not split. Do not freeze, as the texture may change.
tips to make Afghani Egg Curry
- Use fresh curd and cream for best texture.
- Cook the onions soft but not brown to keep a mild taste.
- Add curd on low heat and stir continuously to avoid curdling.
- Fry eggs lightly for a nice color and slight crisp on the surface.
- Adjust green chillies and pepper to control heat.
variation (if any)
- Make it nut-free: replace cashew paste with soaked and blended paneer or boiled potato for thickness.
- Add spinach: blend cooked spinach with the cashew paste for a green version.
- Make it richer: increase cream to 1/2 cup for a creamier sauce.
- Add tomatoes: a small tomato puree can add tang and color if you like.
FAQs
Q: Can I skip frying the eggs?
A: Yes. You can use boiled eggs without frying. Frying adds color and a little texture, but it is optional.
Q: Will the curd split while cooking?
A: To avoid splitting, lower the heat fully before adding curd and stir continuously. Use fresh, well-whisked curd.
Q: Can I use almonds instead of cashews?
A: Yes. Soak and blend almonds the same way. Cashews give a creamier taste but almonds work fine.
Q: How long does this curry last in the fridge?
A: Keep it in an airtight container and use within 2–3 days.
Q: Can I make the curry in advance?
A: Yes. Make the gravy a few hours earlier and add eggs just before serving to keep them fresh.
Conclusion
For more tips and a similar Afghani Egg Curry recipe, visit Afghani Egg Curry | Egg Curry for Rice & Chapati – Cook with Kushi.
Afghani Egg Curry
Ingredients
Method
- Blend soaked cashews with 2–3 tbsp water to a smooth paste. Keep aside.
- Heat 1 tbsp oil, lightly fry the boiled eggs till golden spots appear. Remove and set aside.
- In the same pan, heat remaining oil and butter. Add onions and sauté until soft (don’t brown them). Add ginger-garlic paste and chillies; cook until raw smell disappears.
- Mix in white pepper, black pepper, cumin powder and salt.
- Add the cashew paste and cook for 2 minutes on low flame. Lower the heat completely and add whisked curd gradually, stirring continuously. Cook until the gravy thickens and oil starts separating.
- Add cream, garam masala, and fried eggs. Simmer for 3–4 minutes on low flame.
- Garnish with fresh coriander or a dash of kasuri methi. Serve hot with naan, paratha, jeera rice, or Afghani-style pulao.