Afghani Egg Curry
Serves 420 mins prep25 mins cook
Delhi style Afghani egg curry made with a blend of spices, onions, green chillies, cashews, and curd, served with boiled eggs seasoned perfectly.
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What you need
Instructions
1: Heat oil in a pan and add onions, green chillies, ginger, and garlic. Sauté until onions turn golden brown. 2: Add soaked cashews and cook for a couple of minutes. 3: Mix in coriander leaves, curd, malai, garam masala, salt, haldi powder, red chilli powder, and coriander powder. Stir well. 4: In another pan, heat oil for the eggs and add them with haldi powder, Kashmiri red chilli, black pepper powder, and kasuri methi. Cook until eggs are done. 5: Add whole spices like jeera, dal chini, black pepper corns, and choti elachi and mix well. 6: Serve the egg curry hot.View original recipe