Afghani Egg Curry | Egg Curry for Rice & Chapati

Afghani egg curry recipe. Egg curry for rice, roti, chapati, paratha etc.

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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.

Prep Time10

Cook Time20

Course: Dinner, Lunch

Cuisine: afghani

Diet: Gluten Free

Servings:

Calories: 238kcal

Author: Kushi

Equipment

Ingredients

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