Afghani Egg Curry Recipe

About this recipe

Afghani Egg Curry is a rich, creamy, and flavorful dish that combines the smoothness of yogurt-based Afghani curry with tender boiled eggs. Infused with aromatic spices and herbs, this fusion recipe bridges the gap between Indian and Afghani cuisines, making it a perfect dinner option for a united family.

Ingredients

• 100 g Coriander Leaves
• 6 pcs White Eggs
• 500 g Tomato - Hybrid
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 1 liter Sunflower Oil
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 100 g Jeera Powder
• 200 g Dahi

Instructions

1. 1. Boil 6 eggs in a pot of water for 10 minutes until hard-boiled. Cool, peel, and set aside.
2. 2. Heat 3 tablespoons of oil in a pan over medium heat. Lightly fry the boiled eggs until golden, then remove and set aside.
3. 3. In the same pan, add 1 tablespoon of oil and sauté 1 finely chopped onion until golden brown, about 5 minutes.
4. 4. Add 1 tablespoon of minced garlic and 1 tablespoon of grated ginger to the pan. Stir and cook for 2 minutes until aromatic.
5. 5. Add 2 finely chopped tomatoes and cook for 5 minutes until they turn soft and mushy.
6. 6. Mix in 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/2 teaspoon garam masala. Stir well to combine the spices evenly.
7. 7. Lower the heat and slowly stir in 1 cup of whisked yogurt to form a smooth curry base. Cook for 3 minutes, stirring constantly to prevent curdling.
8. 8. Add 1 cup of water to adjust the consistency of the curry. Bring to a gentle simmer for 5 minutes.
9. 9. Add the fried eggs and gently coat them with the curry. Simmer for another 3 minutes to allow the flavors to infuse.
10. 10. Garnish with freshly chopped cilantro and serve hot with naan, roti, or steamed basmati rice.