First boil the eggs and potato and Peel it. Now cut the eggs horizontally from the middle as shown below. Cut the potato too. Now take a pan, heat some oil and shallow fry the eggs and potato pieces by sprinkling some salt over it. Now keep them aside.

Now in the same pan saute the the bell pepper a little and keep them aside.

Now let's prepare the gravy. For that, in the same pan take about 2 tbsp of oil/ghee, heat it then add chopped onion and cashews and fry until the onion becomes a little tender. Now remove them from the pan and let it cool down.

Now add this in a mixing jar, to it add little salt, sugar, 1 tbsp of curd and chopped coriander. Now blend them into a smooth paste. Then add 1/4th cup of barista (deep-fried onions) in it and blend it once again.

Now heat a pan, add 2 tbsp of ghee in it. Then add all the khada masalas mentioned in the ingredients section. Let them splutter a while then add a tbsp of ginger-garlic paste in it. Fry it for about 30 seconds.

Then add the blended masala in it. Cook it for 2 to 3 minutes until the raw smell of ginger-garlic paste goes away. Then add some slit green chillies, black pepper powder, coriander powder and mix everything well. Now cook for about a minute until oil starts releasing from the masalas.

Now take a small bowl and add 2 tbsp of fresh cream and 2 tsp of curd and combine the two very well and add this mixture into the masala as shown below. Mix everything well, add half about 1/4th cup of lukewarm water and let it come to a boil.

Then add some kasuri methi and rose essence and give everything a good mix. Cook for another 2 minutes. Check the salt at this stage. Then add the fried eggs and potato pieces in it. Finally add the sauted bell pepper and some more barista over it and gently mix everything well.

Your Afghani Egg Korma is now ready to serve. Serve it hot with some rice varients/roti or naan. I have served it with fried rice.