This easy quick 30 mins Afghani Eggs is the ultimate comfort egg curry with minimal earthy spices and freshness from the coriander and mint leaves that you will find comfort in winter but takes you back to exciting summer with its freshness’s – its a flavourful feast you will absolutely lovee!
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💌Why I Love This Recipe:
I only recently had Afghani Eggs but since then it has become almost a weekly meal, comforting for the winters and oh how beautiful it looks with that vibrant green gravy!
What I truly love about this recipe is the combination of coriander and mint leaves cooked in spices that are simple, not overpowering and aromatics from the onions and ginger with the creaminess of the cashews is just too good especially when you mix it to those soft boiled eggs. It’s the simplicity of this recipe that I really love!
Oh and it only takes 30 minutes so what more can I ask? A super quick, easy and such a yum recipe definitely makes it all worthwhile to cook!
We’ve also made this with Paneer as our moms don’t eat eggs and they really loved it or you can switch with tofu and make it vegan, both of these are great options. I hope you give this a try and enjoy it just as much as we all did.
~with love, Jahnvi
🛒 Ingredients you will need:
- 🥚 5 boiled eggs,
- 🌱 1 bunch fresh coriander,
- 🌿 ⅓ bunch mint,
- 🥜 ½ cup cashews,
- 🧅 1 big onion,
- 🌶️ 5 green chilies,
- 🫚 1-inch ginger,
- Whole spices: clove, cinnamon and cardamom,
- Spices blends: Coriander, red chili, garam masala and black pepper,
- kasoori meethi (dried fenugreek leaves).
📝Substitutes on Ingredients:
- Eggs: In case you don’t eat eggs then substitute with paneer or tofu if you prefer it vegan – We tried with paneer and our moms approved the recipe!
- Cashew: This brings out the creaminess to the curry but you can also melon seeds as well.
Step by Step Instructions:
1️⃣ Boil the Eggs 🥚
Boil 5 eggs until perfectly cooked and make minor shallow cuts to allow the spices to coat the eggs it and set aside.
2️⃣ Prepare the Gravy Base 🥜🍃
– Toss cashews, chopped onion, green chilies, ginger, and salt in hot oil until lightly golden.
– Blend this mixture with fresh coriander and mint.
💡Tip: Add ice cubes while blending coriander and mixture to preserve its colour and flavours.
3️⃣ Spice It Up 🌶️
– Heat oil in a pan, add whole spices, and then pour in the herby gravy.
– Mix in coriander powder, red chili powder, garam masala, black masala, and salt. Let it cook for 5 minutes until fragrant and thickened.
– Add yogurt, mix it and add Kasuri methi.
4️⃣ Add the Eggs 🥚
– Gently add the boiled eggs to the simmering gravy and let them soak in all the flavours.
5️⃣ Serve & Enjoy 🍛
– Garnish with a sprinkle of fresh coriander 🌿 and serve hot with rice, roti or naan! 🥖
👋Conclusion
I hope you enjoyed this afghani eggs curry and feel inspired to make it on your own!
Made this recipe? Please consider leaving a review or comment below. This helps more readers find my content. You can also send me a DM on my Instagram letting me know your thoughts, I’d love to hear from you 🩷
📖Recipe
Easy 30 mins Afghani Eggs
Ingredients
- 5 boiled eggs, make slight cuts once done
- 1 bunch fresh coriander
- ⅓ bunch fresh mint
- ½ cup whole unsalted raw cashews
- 1 tablespoon neutral cooking oil
- 1 large onion, medium chopped
- 5 green chilies
- 1 inch ginger
- ½ cup yogurt
- ½ teaspoon salt
- ½ fresh lime juice
Whole Spices:
- 2 cloves
- 1 inch cinnamon stick
- 2 cardamom pods
Spices blends:
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- ¼ teaspoon black pepper
- 1 teaspoon kasuri methi (dried fenugreek leaves)
Instructions
- Boil 5 eggs until perfectly cooked and make minor shallow cuts to allow the spices to coat the eggs it and set aside.5 boiled eggs, make slight cuts once done
Prepare the Gravy Base:
- Toss cashews, chopped onion, green chilies, ginger, and salt in hot oil until lightly golden.1 tablespoon neutral cooking oil, 1 large onion, medium chopped, 5 green chilies, 1 inch ginger, ½ cup whole unsalted raw cashews
- Blend this mixture along with fresh coriander and mint (see tip in note 1)1 bunch fresh coriander, ⅓ bunch fresh mint
Spice it Up:
- Heat oil in a pan, add whole spices, and then pour in the blended gravy which should now look vibrant green.2 cloves, 1 inch cinnamon stick, 2 cardamom pods
- Mix in all spice blends and salt. Let it cook for 5 minutes until fragrant and thickened.½ teaspoon coriander powder, ½ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon black pepper, ½ teaspoon salt
- Add yogurt, give it a mix and then sprinkle kasuri methi (dried fenugreek leaves)½ cup yogurt, 1 teaspoon kasuri methi (dried fenugreek leaves)
- Gently add the boiled eggs to the simmering gravy and let them soak in all the flavours.
- Garnish with a sprinkle of fresh coriander and squeeze lime juice to the curry and serve hot with rice, roti or naan!½ fresh lime juice
Notes
-
- Add ice cubes while blending coriander and mixture to preserve its green colour and flavours.
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