If you’re craving a comforting, rich, and creamy curry that doesn’t take hours to cook, this Afghani Egg Curry recipe is for you. I make it at least once a week because it’s quick, fuss-free, and absolutely delicious. No endless onion-tomato caramelizing here — just blend a handful of easily available ingredients into a velvety masala, and you’ll have a restaurant-style curry ready to scoop up with parathas or serve over steamed rice. Try it once, and I promise you’ll fall in love with this luscious version of Afghani Egg Curry too!
Preparation time – 10 minutes
Cook time – 30 minutes
Serves – 2 people
Ingredients
For frying the eggs:
- 5–6 hard-boiled eggs, slit on one side
- 2 tbsp oil
- 1 tsp Kashmiri red chilli powder
- ½ tsp turmeric powder
For the masala paste:
- 2 cups onions, sliced
- 1-inch piece of ginger, cut into small chunks
- 5–6 garlic cloves
- 3–4 green chillies
- 8 cashews
- 1 cup fresh coriander leaves (with roots)
Tempering:
- 2 green cardamoms
- 3 cloves
- 1-inch cinnamon stick
Spice powders:
- A pinch of turmeric powder
- 1 tsp cumin powder
- ½ tsp black pepper powder
- 1 tsp garam masala powder
- ½ tsp roasted & crushed kasuri methi
Spice powders:
- 3 tbsp whisked curd (yogurt)
- 3 tbsp fresh cream
- 3 tbsp oil
- Salt to taste
Directions
- Heat 2 tbsp oil in a pan and add the sliced onions.
- Fry on medium heat for about 3–4 minutes until soft and translucent.
- Add ginger, garlic, green chillies, and cashews. Sauté for another 1–2 minutes.
- Remove from heat and let it cool slightly.
- Transfer to a blender with 1 cup coriander leaves and grind into a paste.
- Add about ½ cup water to make it smooth and creamy.
- Shell the boiled eggs and make 3–4 slits on one side.
- Heat 2 tbsp oil in a pan, add ½ tsp turmeric and 1 tsp Kashmiri red chilli powder.
- Stir quickly and add the eggs.
- Fry on low heat for 2 minutes, until lightly golden. Remove and set aside.
- In the same pan, add whole spices (cardamom, cloves, cinnamon) and stir for a few seconds until fragrant.
- Add the masala paste and cook on low heat for 3–4 minutes.
- Add all spice powders and salt, mix well, and cook for another 3–4 minutes.
- Stir in the whisked curd and fresh cream. Tip: Switch off the heat before adding curd, mix, and then turn the heat back on to prevent curdling.
- Add the crushed kasuri methi and cook on low for 2–3 minutes until the oil begins to separate.
- Pour in hot water to adjust the consistency.
- Add the fried eggs, mix gently, cover, and simmer for 5 minutes.
- Remove the lid, simmer for another 1–2 minutes, and turn off the heat.
🍽️ Serving Suggestions
Serve this Afghani Egg Curry hot with flaky parathas, butter naan, or jeera rice. The creamy, mildly spiced gravy pairs beautifully with everything!
💡 Pro Tip
This curry tastes even better the next day as the eggs soak up the masala. Store it in an airtight container and reheat gently before serving.
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Related Recipe: Creamy Egg Curry
