Afghani Egg Korma Recipe
Ingredients
For the Eggs
1) 8-10 boiled eggs
2) 1-2 tablespoons oil (for frying)
3) 1/4 teaspoon turmeric powder
4) 1/4 teaspoon red chili powder
5) 1/4 teaspoon salt
For the Spice Paste
6) 2 medium-sized onions**, sliced thickly
7) 4-5 green chilies
8) 10-12 garlic cloves
9) 2-inch piece of ginger**, chopped
10) 8-10 cashews
11) Handful of fresh coriander leaves (with stems)
For the Gravy
12) 3 tablespoons oil
13) 5-7 green cardamoms
14) 4-5 cloves
15) 2 pieces cinnamon
16) 1/2 teaspoon garam masala powder
17) 1/2 teaspoon black pepper powder
18) 1/2 teaspoon roasted cumin powder
19) 1/2 teaspoon salt
20) 1/4 teaspoon turmeric powder
Other Ingredients
21) 1 cup well-beaten yogurt
22) 1 teaspoon roasted and crushed kasuri methi (dried fenugreek leaves)
23) 1/4 cup fresh cream (or milk cream)
Garnish
24) Fresh coriander leaves**, finely chopped
Optional
25) Water (to adjust the consistency, if needed)
Let’s Start Recipe
Today, we are going to prepare a **delicious and flavorful Afghani Egg Korma**. This recipe is super easy, and you can make it for **lunch or dinner**. It goes perfectly with **chapati, paratha, naan**, or even **rice**. The taste is incredible and it’s very simple to make. Let’s get started!
Step 1: Prepare the Boiled Eggs
Take **8-10 boiled eggs** and prick them gently with a knife or fork. This step is important to ensure the eggs do not crack while frying.
Step 2: Fry the Eggs
In a **pan**, heat **1-2 tablespoons of oil**. Once the oil is hot, add:
1) 2 medium-sized onions**, sliced thickly
2) 4-5 green chilies
3) 10-12 garlic cloves
4) 2-inch piece of ginger**, chopped
5) 8-10 cashews
Sauté the ingredients on low-to-medium flame, stirring occasionally, until the onions soften and turn a light pink. Don’t over-fry the onions; just cook them until they are slightly translucent and soft.
Step 3: Simmer the Ingredients
Add about **1/2 cup of water** to the pan. Stir it well and cover it. Let it cook on low flame for **8-10 minutes** until everything softens and the water dries up.
Once the mixture has cooled down, transfer it to a **blender** and add a handful of fresh **coriander leaves**. Blend it all into a smooth paste. Set it aside for later.
Step 4: Fry the Eggs
Now, in the same pan, add **1 tablespoon of oil** and heat it well. Add the boiled eggs and fry them on **low-to-medium flame** for about **2-3 minutes** until golden spots appear on the eggs. Once the eggs are nicely fried, sprinkle:
1) 1/4 teaspoon turmeric powder
2) 1/4 teaspoon red chili powder
3) 1/4 teaspoon salt
Fry them for another **1-2 minutes**, ensuring the spices coat the eggs well. Once done, set the fried eggs aside.
Step 5: Make the Afghani Egg Korma Gravy
In a separate pan, heat **3 tablespoons of oil**. Add:
1) 5-7 green cardamoms
2) 4-5 cloves
3) 2 pieces of cinnamon
Let the whole spices fry for **30-40 seconds**. Now, add the smooth **spice paste** we prepared earlier, along with any leftover paste from the blender jar. Add **1/4 cup water** to the jar to get the remaining masala and pour that into the pan as well.
Cook the masala on **low-to-medium flame**, stirring it well, until the oil begins to separate from the spices.
Step 6: Add the Ground Spices
Once the oil separates from the masala, add:
1) 1/2 teaspoon garam masala powder
2) 1/2 teaspoon black pepper powder
3) 1/2 teaspoon roasted cumin powder
4) 1/2 teaspoon salt
5) 1/4 teaspoon turmeric powder
Stir everything together and cook on low flame until the spices are well-cooked and the oil separates once again. Be sure to cook it well.
Step 7: Add Yogurt and Fenugreek
Once the spices are cooked, add **1 cup of well-beaten yogurt** and **1 teaspoon of roasted and crushed kasuri methi (dried fenugreek leaves)**. Stir the yogurt into the masala and cook on low flame for about **4-5 minutes** until the yogurt is well integrated and the oil begins to rise to the surface.
Step 8: Add Cream and Finish the Dish
Once the yogurt is cooked through, add **1/4 cup of fresh cream**. If you don’t have cream, you can substitute it with the cream skimmed from **milk**. Stir it well and cook for a minute. After the cream is mixed in, gently add the fried eggs into the gravy.
Let the eggs cook in the gravy for **2-3 minutes**, allowing them to absorb the flavors. The gravy should not be too thin, so do not add water unless absolutely necessary.
Finally, garnish the dish with a handful of **finely chopped fresh coriander**. Stir everything gently, and your **Afghani Egg Korma** is ready!
Serving:
Serve this delicious **Afghani Egg Korma** with **chapati, paratha, naan**, or **rice**. It’s perfect for lunch, dinner, or even for a special gathering. The flavors are rich, creamy, and absolutely delightful!
Thank You…♥️