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Afghani Egg Curry

A creamy and mild egg curry blended with warm spices, perfect for a comforting meal that pairs well with bread or rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Afghani
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces boiled eggs (slit or halved)
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 pieces green chillies, slit
  • 3/4 cup fresh curd (whisked) Use fresh for best texture.
  • 1/4 cup fresh cream Increase to 1/2 cup for a creamier sauce.
  • 10-12 pieces cashews (soaked) Can be substituted with soaked almonds.
  • 1 tsp white pepper powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • to taste Salt
  • Fresh coriander for garnish

Method
 

Preparation
  1. Blend soaked cashews with 2–3 tbsp water to a smooth paste. Keep aside.
  2. Heat 1 tbsp oil, lightly fry the boiled eggs till golden spots appear. Remove and set aside.
  3. 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.
Cooking
  1. Mix in white pepper, black pepper, cumin powder and salt.
  2. 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.
  3. Add cream, garam masala, and fried eggs. Simmer for 3–4 minutes on low flame.
Serving
  1. Garnish with fresh coriander or a dash of kasuri methi. Serve hot with naan, paratha, jeera rice, or Afghani-style pulao.

Notes

Cool the curry to room temperature and store in an airtight container in the fridge for 2-3 days. Reheat gently on low heat so the curd and cream do not split. Avoid freezing.