Afghani Egg Curry is a savory and aromatic dish with tender boiled eggs, fried and simmered in a rich masala paste. Infused with a blend of spices and creamy yogurt, this curry offers a delightful taste with a slight touch of heat. A must-try for anyone who loves bold, flavorful curries!

What is Afghani Egg Curry?

Afghani Egg Curry is a flavorful curry made with boiled eggs cooked in a spiced, creamy tomato-based sauce. The eggs are first fried to a golden brown, then simmered in a rich and fragrant masala made with cashews, ginger, garlic, and aromatic spices.

Main Ingredient of Afghani Egg Curry

The main ingredient in this dish is boiled eggs, which take on the flavors of the masala and provide a satisfying, protein-packed base for the curry.

What Is So Special About Afghani Egg Curry?

This curry stands out because of the unique Afghani masala paste, which includes cashews, ginger, garlic, and green chilies. The spices used, along with fresh cream and yogurt, create a rich and creamy texture that complements the fried eggs beautifully.

Quick and Easy Afghani Egg Curry

This dish is relatively simple and easy to make, taking less than 40 minutes to prepare and cook. The key is in the aromatic masala paste and frying the eggs to golden perfection.

How to Make Afghani Egg Curry

1. Make the Masala Paste: Fry onions, ginger, garlic, and cashews, then grind them into a smooth paste.
2. Fry the Eggs: Sear the boiled eggs with turmeric and Kashmiri chili powder until golden.
3. Simmer in the Sauce: Add the masala paste to the pan, followed by spices, cream, and yogurt, then simmer until the curry thickens.
4. Add the Eggs: Gently stir in the fried eggs and simmer to let the flavors meld.

Expert Tips

• Frying the Eggs: Fry the eggs on low heat to ensure they don’t burn but get a nice golden color.
• Creaminess: For a richer curry, increase the amount of fresh cream or yogurt.
• Flavor Depth: Let the curry simmer on low heat to allow the spices to fully infuse the eggs.

Adjust Spice Levels: Modify the quantity of green chilies or Kashmiri chili powder to suit your taste. 

More Delicious Recipes

1. Lamb seekh kebab

2. Chicken Soup

2. Hariyali Paneer Tikka

Recipe Card

Afghani Egg Curry

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Category

Main Course

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Calories

350

Afghani Egg Curry features tender fried eggs in a rich, creamy curry made with a flavorful masala paste. An aromatic, spicy dish perfect for dinner!

Author:

Parth Kapoor

Ingredients

For the Boiled Eggs

• 6 boiled eggs

For Frying Eggs

• 1 tbsp oil
• ½ tsp turmeric powder
• ½ tsp Kashmiri chili powder

For the Masala Paste

• 2 medium onions, sliced (150g)
• 1-inch ginger, chopped (8-10g)
• 5-6 garlic cloves
• 4 green chilies (12g)
• 10 cashew nuts
• Handful of coriander leaves (10g)

For Tempering

• 3 green cardamom
• 3 cloves
• 2 cinnamon sticks

For Spice Powders

• Pinch of turmeric powder
• ½ tsp cumin powder
• ½ tsp black pepper powder
• ½ tsp garam masala powder
• ½ tsp roasted and crushed kasuri methi

Other Ingredients

• 3 tbsp whisked curd/yogurt
• 2-3 tbsp fresh cream
• 3 tbsp oil
• ¾ tsp salt
• 2 tbsp chopped coriander leaves (for garnish)

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Directions

Prepare the Masala Paste

1. Heat 2 tbsp oil in a pan, add sliced onions, and fry for 3-4 minutes. Add ginger, garlic, green chilies, and cashew nuts, frying for 1-2 more minutes.

2. Cool the mixture and grind it into a smooth paste, adding ½ cup water to achieve the desired consistency.

Fry the Eggs

1. Shell the boiled eggs and make 3-4 cuts on one side.

2. Heat 1 tbsp oil in a pan, add turmeric and Kashmiri chili powder, and stir. Add the cut boiled eggs and fry on low heat for about 2 minutes until golden. Remove the fried eggs and set aside.

Prepare the Curry Base

1. In the same pan, heat 1-2 tbsp oil. Add whole spices (cardamom, cloves, cinnamon) and sauté for a minute.

2. Add the masala paste and cook for 3-4 minutes on low heat. Then, add cumin, black pepper, garam masala, salt, and cook for another 3-4 minutes.

Finish the Curry

1. Stir in fresh cream and whisked curd, cooking on low heat for 2-3 minutes until the oil separates.

2. Add kasuri methi, mix, and simmer for 2-3 more minutes. Add 150 ml water to achieve desired consistency.

Add the Eggs

1. Gently add the fried eggs to the curry and simmer on low heat for 5 minutes, covered.

2. Garnish with chopped coriander leaves and serve hot!

Recipe Video

Recipe Note

For a milder curry, reduce the amount of green chilies and Kashmiri chili powder. Adjust the cream and yogurt quantities for a thicker or lighter sauce as per your preference