AFGHANI EGG CURRY | AFGHANI EGG MASALA | AFGHANI EGG GRAVY RECIPE

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein alternative, while chickpeas are budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile, while dried herbs are often more economical.

To make the Masala paste, heat 2 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 3-4 mins and then add the chopped ginger, garlic, green chillies and the cashew nuts.

Mix and fry on medium heat for around 1-2 mins.

Remove onto a plate and cool it.

To make the paste, add this mixture into the grinder and coarse grind it.

Now add 1/2 cup water and make it into a smooth paste.

Shell the boiled eggs and make 3-4 cuts on one side. Set aside.

Heat 1 tbsp oil in a pan and add 1/2 tsp each of turmeric and Kashmiri chilli powder.

Give a stir and add the cut boiled eggs.

Stir and fry on low heat for around 2 mins till the eggs are golden brown in colour. Remove the fried eggs.

Now add 1-2 tbsp oil in the same oil left in the pan.

Heat the oil and then add the whole spices.

Give a stir and then add the Masala paste made earlier in the grinder.

Cook on low heat for 3-4 mins and then add the spice powders and salt and cook on low heat for another 3-4 mins.

Now add the fresh cream and whisked curd mix and cook on low heat for 2-3 mins till oil separates.

You can switch off the heat before you add the curd and then switch on after giving a stir.

Now add the crushed kasuri methi, mix and simmer on low heat for 2-3 mins till oil separates.

Add 150 ml water and then add the fried eggs, mix lightly and cover & cook on low heat for 5 mins.

Remove lid and add the chopped coriander leaves and little water if required. Simmer for 1-2 mins and serve hot.

Cooking Techniques

Equipment Needed

Spice Level: