Preparing the Eggs

1. Slightly prick the boiled eggs. Pricking helps the spices seep into the eggs, enhancing their flavor.

2. Heat 1-2 tablespoons of oil in a pan.

3. Add the eggs to the pan and lightly fry them. Sprinkle 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and a little salt.

4. Sprinkle some water and continue frying the eggs with the spices. This step ensures the eggs absorb the spice flavors.

5. Set the fried eggs aside.

Preparing the Gravy Paste

1. Heat 2 tablespoons of oil in a pan.

2. Add 2 medium-sized sliced onions, 10 garlic cloves, a 2-inch piece of ginger, 20 cashews, and 2-3 green chilies.

3. Sauté the ingredients for 1-2 minutes.

4. Add a little water and cook on medium flame for 4-5 minutes. This removes the rawness of the ingredients.

5. Turn off the heat and add 1 handful of coriander leaves. Let it cool.

6. Blend the mixture into a fine paste using a mixer. This paste will form the base of your gravy.

Making the Korma (Gravy)

1. Heat 3-4 tablespoons of oil and 1 tablespoon of ghee in a pan.

2. Add 2 cloves, 2 cardamoms, and 2 small pieces of cinnamon. Sauté until the spices release their aroma.

3. Add the prepared paste to the pan and cook on medium heat.

4. Add the following dry spices:

1/2 teaspoon garam masala powder

1/2 teaspoon chaat masala

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon black pepper powder

1/4 teaspoon turmeric powder

Salt to taste

5. Mix the spices well and sauté until aromatic.

6. Add 1 cup of yogurt. Turn off the flame before adding yogurt to prevent curdling. Mix well and then turn the flame back on.

7. Cook the yogurt on medium heat until bubbles start appearing in the gravy.

8. Add 1 tablespoon toasted and crushed kasuri methi and mix well.

9. Stir in 4 teaspoons of fresh cream and mix again.

10. Add 1/2 cup of water to adjust the consistency of the gravy.

11. Cook on medium heat for 2-3 minutes.

Adding the Eggs to the Gravy

1. Add the fried eggs to the prepared gravy.

2. Gently mix to avoid breaking the eggs.

3. Simmer on low heat for 4-5 minutes, allowing the flavors to infuse into the eggs.

4. Garnish with finely chopped coriander leaves.

Serving Suggestions

Afghani Egg Korma is ready! Serve it hot with naan, paratha, or roti. The rich and creamy flavor of this dish will make it a highlight of your Winter meals.

Tips and Suggestions

1. Always prick the eggs slightly to make them more flavorful.

2. Turn off the heat while adding yogurt to prevent the gravy from curdling.

3. Adding kasuri methi and fresh cream enhances the richness of the gravy—don't skip them.

4. For an extra creamy texture, you can add a small amount of malai (cream).

Try this Afghani Egg Korma recipe this Winter and share your experience with us!