Afghani Egg Curry | Afghani Egg Gravy Recipe | Afghani Anda Curry | Afghani Egg Korma | Afghani Egg Recipe | Afghani Anda Gravy Recipe | Anda Curry | Egg Curry | Egg Gravy | Egg Curry Recipe
Ingredients for Afghani Egg Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boiled Eggs-6 nos.
For frying eggs-
– Oil- 1 tbsp
– Turmeric powder-1/2 tsp
– Kashmiri Chilli Powder-1/2 tsp
For the Masala Paste:
– Onions sliced- 2 medium (150 gms)
– Ginger chopped – 1” (8-10 gms)
– Garlic cloves-5-6
– Green chillies – 4 (12 gms)
– Cashew nuts-10
– Coriander leaves-handful (10 gms)
Tempering:
– Green Cardamom-3
– Cloves- 3
– Cinnamon-2
Spice Powders:
– Turmeric powder- pinch
– Cumin powder-1/2 tsp
– Black pepper powder-1/2 tsp
– Garam Masala powder-1/2 tsp
– Roasted & crushed Kasuri Methi- 1/2 tsp
Other Ingredients:
– Whisked Curd/ Yogurt- 3 tbsp
– Fresh cream- 2-3 tbsp
– Oil- 3 tbsp
– Salt- 3/4 tsp
– Coriander leaves, chopped for garnish- 2 tbsp
Preparation:
– 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.
Process:
– 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.
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