Afghani Egg Curry | Egg Curry for Rice & Chapati

Afghani Curry is a unique and classic egg curry recipe in which boiled eggs are simmered in a mildly spiced gravy made with onion, cashews, and coriander leaves. Egg afghani masala is best when served with naan, roti, chapati, paratha, rice, etc.

Afghani egg masala

If you are looking for an egg curry slightly different from Indian curries, then this recipe is for you. The boiled eggs are lightly fried and then simmered in a flavorful gravy made with cashew onion, coriander paste, and aromatic spices. This egg curry is so versatile and can be served with any bread like naan, roti, chapati, dinner rolls, pav, etc. You can also serve this with steamed rice or ghee rice for a complete meal.

Also, check our post on side dishes for Indin bread.

Ingredients

• Eggs: Boiled and lightly fried for extra flavor.
• Onions: Sauteed and blended to a smooth paste for a creamy and sweet flavor.
• Cashews: For richness
• Spices: Cumin seeds, turmeric powder, garam masala powder, and any whole spice if available.
• Salt to taste
• Coriander leaves for garnish.

Step-by-step instructions

• In a pan, add oil and cumin seeds and saute until fragrant.
  Add onions, garlic cloves, ginger, and black peppercorns and saute until translucent for about 5-6 minutes. Switch off the flame and let it cool for 2 minutes.
• Add coriander leaves, cashews, onion mixture, and ½ cup water in a mixie jar, and blend to a smooth paste.
• In a pan, add oil. Add turmeric powder and chile powder and saute for 30 seconds.

• Make slits on the eggs and add it to the pan. Fry them for 2 mins and set aside.
• In a pan, add oil, green chilies, bay leaf, cinnamon, and cardamom, and saute for a minute. Add the onion paste and mix well. Add ½ cup water, mix well, and bring to a simmer.
• Add salt, garam masala powder, butter, cream, and ½ cup water to adjust the consistency and simmer for 2 to 3 minutes.
• Add the fried eggs. Garnish with cilantro. Serve and enjoy.

Tips

• Frying the eggs is optional, but it enhances the flavor.
• Blending the onions gives a velvety texture to your dish.

More curry recipes

Recipe card

Afghani Egg Curry | Egg Curry for Rice & Chapati

Kushi

Afghani curry is a unique and classic egg curry recipe in which boiled eggs are simmered in a mildly spiced gravy made with onion, cashews, and coriander leaves. Egg afghani masala is best when served with naan, roti, chapati, paratha, rice, etc.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine afghani

Servings 6

Calories 238 kcal

Equipment

• ▢
  Pan

Ingredients

  

1x2x3x

• ▢ 1 ½ tablespoon Oil
• ▢ 1 teaspoon Cumin seeds
• ▢ 2 Onions sliced
• ▢ 6 Garlic cloves
• ▢ 1 inch Ginger chopped
• ▢ ½ teaspoon Black peppercorns
• ▢ 10 to 12 strands Coriander leaves
• ▢ 10 to 12 Cashews

For frying eggs

• ▢ 2 teaspoon Oil
• ▢ ½ teaspoon Turmeric powder
• ▢ 1 teaspoon Chile powder
• ▢ 6 to 8 Boiled eggs

For gravy

• ▢ 2 tablespoon Oil
• ▢ 2 Green chilies slit
• ▢ 2 Bay leaf optional
• ▢ 1 inch Cinnamon optional
• ▢ 2 Cardamom pods optional
• ▢ ¾ teaspoon Salt
• ▢ 1 teaspoon Garam masala powder
• ▢ 1 tablespoon Butter
• ▢ 2 tablespoon Cream
• ▢ Cilantro for garnish

Instructions

 

• In a pan, add oil and cumin seeds and saute until fragrant.
  1 ½ tablespoon Oil, 1 teaspoon Cumin seeds
• Add onions, garlic cloves, ginger, and black peppercorns and saute until translucent for about 5-6 minutes. Switch off the flame and let it cool for 2 minutes.
  2 Onions, 6 Garlic cloves, 1 inch Ginger, ½ teaspoon Black peppercorns
• Add coriander leaves, cashews, onion mixture, and ½ cup water in a mixie jar, and blend to a smooth paste.
  10 to 12 strands Coriander leaves, 10 to 12 Cashews
• In a pan, add oil. Add turmeric powder and chile powder and saute for 30 seconds.
  2 teaspoon Oil, ½ teaspoon Turmeric powder, 1 teaspoon Chile powder
• Make slits on the eggs and add it to the pan. Fry them for 2 mins and set aside.
  6 to 8 Boiled eggs
• In a pan, add oil, green chilies, bay leaf, cinnamon, and cardamom, and saute for a minute. Add the onion paste and mix well. Add ½ cup water, mix well, and bring to a simmer.
  2 tablespoon Oil, 2 Green chilies, 2 Bay leaf, 1 inch Cinnamon, 2 Cardamom pods
• Add salt, garam masala powder, butter, cream, and ½ cup water to adjust the consistency and simmer for 2 to 3 minutes.
  ¾ teaspoon Salt, 1 teaspoon Garam masala powder, 1 tablespoon Butter, 2 tablespoon Cream
• Add the fried eggs. Garnish with cilantro. Serve and enjoy.
  Cilantro

Video

Notes

• Frying the eggs is optional, but it enhances the flavor.
• Blending the onions gives a velvety texture to your dish.

Nutrition

Calories: 238kcalCarbohydrates: 9gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 197mgSodium: 428mgPotassium: 185mgFiber: 2gSugar: 3gVitamin A: 478IUVitamin C: 6mgCalcium: 55mgIron: 1mg

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