Afghani Egg Curry
Yield: 6
| prepBoil 6 to 8 eggs, cool, and peel | ||||||
| 22 ml oil | Toast cumin seeds in oil until fragrant | Sauté onions, garlic, ginger & peppercorns 5–6 min, cool 2 min | Blend coriander, cashews & onion mixture with water to paste | Add onion paste, water & simmer | Add salt, garam masala, butter, cream & water, simmer 2–3 min | Add fried eggs, garnish with cilantro & serve |
| 1 tsp cumin seeds | ||||||
| 2 onions, sliced | ||||||
| 6 garlic cloves | ||||||
| 2.5 cm ginger, chopped | ||||||
| 1/2 tsp black peppercorns | ||||||
| 10 to 12 strands coriander leaves | ||||||
| 10 to 12 cashews | ||||||
| 120 ml water | ||||||
| 10 ml oil | Sauté turmeric & chile powder in oil 30 sec | Fry eggs 2 min, set aside | ||||
| 1/2 tsp turmeric powder | ||||||
| 1 tsp chile powder | ||||||
| 6 to 8 boiled eggs, slit | ||||||
| 30 ml oil | Sauté green chilies, bay leaf, cinnamon & cardamom 1 min | |||||
| 2 green chilies, slit | ||||||
| 2 bay leaves (optional) | ||||||
| 2.5 cm cinnamon (optional) | ||||||
| 2 cardamom pods (optional) | ||||||
| 3/4 tsp salt | ||||||
| 1 tsp garam masala powder | ||||||
| 15 g butter | ||||||
| 30 ml cream | ||||||
| 120 ml water | ||||||
| cilantro, for garnish | ||||||
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