Afghan Egg Gravy (Afghani Anda ki Gravy)

Ingredients

• 9 pieces Eggs (hard boiled, peeled)
• 6 tablespoons Vegetable Oil (for frying and gravy)
• 0.5 teaspoons Turmeric Powder (divided: 1/4 tsp for egg fry, 1/4 tsp for gravy)
• 0.25 teaspoons Red Chili Powder (for egg fry)
• 1.5 teaspoons Salt (adjust to taste)
• 2 medium Onion (coarsely chopped)
• 4 pieces Green Chilies (slit lengthwise)
• 12 cloves Garlic (peeled, roughly chopped)
• 2 inch Ginger (peeled, coarsely chopped)
• 30 grams Cashews (roughly chopped)
• 0.5 cup Water (for simmering masala)
• 0.25 cup Fresh Coriander Leaves (packed, for grinding and garnish)
• 1 piece Cinnamon Stick (1‑2 inch)
• 8 pods Green Cardamom Pods (slightly crushed)
• 5 pods Cloves (whole)
• 1 cup Plain Yogurt (whisked smooth)
• 1 tablespoon Kasuri Methi (crushed dry fenugreek leaves)
• 0.25 cup Fresh Cream (heavy cream)
• 0.5 teaspoon Black Pepper Powder (freshly ground)
• 1 teaspoon Cumin Powder
• 0.5 teaspoon Garam Masala Powder
• 0.5 cup Additional Water (to adjust gravy consistency)

Instructions

1. Pierce boiled eggs

   Using a fork, poke small holes around each boiled egg to prevent cracking during frying.

   Time: PT1M

2. Fry eggs until golden

   Heat 1 tbsp oil in a large pan over medium flame. Add the pierced eggs and fry until they turn a nice golden colour on all sides.

   Time: PT4M

   Temperature: medium flame

3. Season eggs

   Sprinkle 1/4 tsp turmeric, 1/4 tsp red chili powder and 1/2 tsp salt over the eggs. Stir quickly and fry for another 2‑3 minutes so the spices coat the eggs.

   Time: PT3M

   Temperature: medium flame

4. Set fried eggs aside

   Remove the spiced fried eggs from the pan and place them on a plate. Set aside for later addition to the gravy.

   Time: PT1M

5. Sauté aromatics for masala

   In a clean pan, heat 2 tbsp oil over medium flame. Add 2 chopped medium onions, 4 slit green chilies, 12 garlic cloves, 2‑inch ginger piece and 30 g cashews. Fry until onions become soft and start to turn golden.

   Time: PT8M

   Temperature: medium flame

6. Simmer masala with water

   Add 1/2 cup water, cover the pan and let it cook for 6‑7 minutes on medium flame until the mixture softens further.

   Time: PT7M

   Temperature: medium flame

7. Cool masala to room temperature

   Remove the pan from heat and allow the masala to cool down to room temperature (about 10 minutes).

   Time: PT10M

8. Grind masala into paste

   Transfer the cooled masala to a blender, add a handful of fresh coriander leaves and grind to a smooth paste.

   Time: PT2M

9. Toast whole spices

   In the same pan, heat 3 tbsp oil over medium flame. Add 1 cinnamon stick, 8 green cardamom pods and 5 cloves. Fry briefly until fragrant.

   Time: PT2M

   Temperature: medium flame

10. Cook ground masala paste

    Add the prepared masala paste and 3 tbsp water to the pan. Stir and cook on medium flame for about 5 minutes until the mixture thickens and the oil begins to separate from the sides.

    Time: PT5M

    Temperature: medium flame

11. Add powdered spices

    Stir in 1/4 tsp turmeric, 1/2 tsp black pepper powder, 1 tsp cumin powder, 1/2 tsp garam masala and 1 tsp salt. Fry for 2 minutes until the oil clearly separates from the masala.

    Time: PT2M

    Temperature: medium flame

12. Incorporate yogurt and kasuri methi

    Lower the flame, add 1 cup whisked plain yogurt and 1 tbsp crushed kasuri methi. Mix well, cover the pan and simmer for 7‑8 minutes on low flame until the gravy thickens and oil rises to the surface.

    Time: PT8M

    Temperature: low flame

13. Add fresh cream

    Stir in 1/4 cup fresh cream and cook for 1 minute on low flame, ensuring the mixture does not boil.

    Time: PT1M

    Temperature: low flame

14. Adjust gravy consistency

    Add 1/2 cup water to achieve a slightly thick but pourable gravy. Mix well.

    Time: PT1M

    Temperature: low flame

15. Combine eggs with gravy

    Gently add the fried eggs back into the pan. Cook uncovered on medium flame for 2‑3 minutes, stirring carefully so the eggs retain their colour and shape.

    Time: PT3M

    Temperature: medium flame

16. Garnish and serve

    Sprinkle chopped fresh coriander over the gravy, give a final gentle stir and serve hot with paratha, naan or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

470

Protein

17g

Carbohydrates

8g

Fat

41g

Fiber

1g