This Special Egg Afghani Curry is the perfect comfort food when you’re craving something rich, creamy, and satisfying. It brings restaurant-style flavors right into your kitchen with simple ingredients and minimal effort.
🌟 IntroductionEgg Afghani Curry is a luxurious twist on the regular egg curry. Unlike spicy Indian gravies, this dish is known for its creamy, mildly spiced white gravy made with cashews, cream, and aromatic whole spices. It's inspired by Afghani flavors – rich, smooth, and absolutely comforting.Perfect for dinner parties or when you want something indulgent yet easy to make, this Special Egg Afghani Curry is sure to win hearts.
Servings: 4
Cost: 100
Ingredients
Main:
- 4 –6 boiled eggs
- 2 tbsp oil or ghee
- 1 tbsp butter optional, for richness
- 1 small onion finely chopped
- 1 tsp ginger-garlic paste
- 1 green chili finely chopped
- 10 –12 cashews soaked
- ¼ cup fresh cream or malai
- ¼ cup milk optional, to adjust consistency
- ½ tsp white pepper powder
- ½ tsp garam masala
- Salt to taste
- Fresh coriander or mint leaves for garnish
Instructions
Step 1: Prepare Cashew Paste
- Soak cashews in hot water for 10 minutes.
- Blend to a smooth paste with a little milk or water.
Step 2: Prepare the Gravy
- Heat oil (and butter, if using) in a pan.
- Add chopped onions and sauté till translucent (do not brown).
- Add ginger-garlic paste and chopped green chili. Cook for a minute.
- Add the cashew paste and cook on low flame till oil separates slightly.
- Add cream, white pepper, garam masala, and salt. Mix well.
- Add milk or water to adjust thickness and simmer the gravy for 5 minutes.
Step 3: Add Eggs
- Lightly slit or score the boiled eggs.
- Add them to the gravy and simmer for another 5–7 minutes on low heat.
- Stir gently to avoid breaking the eggs.
Step 4: Garnish & Serve
- Garnish with fresh coriander or mint leaves.
- Drizzle a little extra cream on top for presentation.
🍽️ Serving Suggestions
- Best served hot with butter naan, rumali roti, or jeera rice.
- Can be paired with paratha or even light pulao for a complete meal.
- Serve with salad and raita on the side.
💡 Tips & Variations
- You can lightly fry or roast the eggs before adding for a richer taste.
- For a thicker gravy, increase the amount of cashew paste.
- Use melon seeds or almonds as a substitute for cashews if needed.