Afghani egg curry

Name: Afghani egg curry
Total time: 5400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 6 eggs boiled and peeled; 2 big onions roughly chopped; 5 garlic and green chillies,; 1 inch ginger; 1/4 Cup cashewnuts; 1/2 cup coriander leaves; 1/2 cup each curd and amul cream; 4 big and small whole cardamom pods,; cinnamon,; whole black pepper,; cloves,; bayleaf,; 1 tsp cumin seeds; Salt to taste,; 1 tsp red chilli powder,; 1/2 tsp turmeric powder; Cooking oil as required; Dry fenugreek leaves as required for sprinkling

Ameya Bhat @ameyabhat

Afghani style egg gravy. Rich and creamy gravy. Delicious

Ameya Bhat @ameyabhat

Afghani style egg gravy. Rich and creamy gravy. Delicious

Saved

Ingredients

1 hour 30 minutes

2 people

6eggs boiled and peeled
2big onions roughly chopped
5garlic and green chillies,
1 inch ginger
1/4 Cupcashewnuts
1/2 cupcoriander leaves
1/2 cupeach curd and amul cream
4big and small whole cardamom pods,
cinnamon,
whole black pepper,
cloves,
bayleaf,
1 tsp cumin seeds
Salt to taste,
1 tsp red chilli powder,
1/2 tsp turmeric powder
Cooking oil as required
Dry fenugreek leaves as required for sprinkling

Saved

Steps

1 hour 30 minutes

1

Boil and peel the eggs. Make cuts on eggs. Keep aside
2

Heat oil in a pan and add turmeric powder red chilli powder salt to taste. Add eggs. Fry till masala is well coated. Remove and keep aside
3

In a same pan add oil. Add chopped onions green chillies ginger garlic cashewnuts. Fry till golden brown. Cool completely and grind it into paste along with coriander leaves by adding required water.
4

In a same pan add oil. Add cumin seeds, whole cardamom,whole black pepper, cloves, cinnamon, bay leaf. Fry till oil aroma comes.
5

Add onions cashewnuts paste. Fry till oil releases. Add salt and water if required. Add curd. Mix well. Add amul cream. Mix well.
6

Add dry fenugreek leaves. Mix well and cook till gravy thickens.
7

Add boiled eggs and switch off the gas.
8

Serve Hot with any Indian bread of your choice or with rice.