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Afghan Egg Gravy (Afghani Anda ki Gravy)
A rich, creamy Afghan-style egg curry made with boiled eggs, a fragrant cashew‑onion paste, yogurt, fresh cream and aromatic whole spices. Perfect with paratha, naan or rice.
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Cost Breakdown
Critical Success Points
- • Pierce boiled eggs to prevent cracking
- • Fry eggs to golden colour for texture
- • Sauté aromatics until onions soften for flavor base
- • Grind masala to a smooth paste for consistent gravy
- • Toast whole spices to release aroma
- • Cook powdered spices until oil separates
- • Whisk yogurt before adding to avoid curdling
- • Add eggs without covering to keep coating intact
Safety Warnings
- • Handle hot oil carefully to avoid burns
- • Do not overheat yogurt to prevent curdling
- • Whole spices become very hot; use tongs when stirring
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