Afghani egg korma recipe!!! Afghani egg!!

Afghani Egg Korma is a rich and flavorful dish from Afghan cuisine that features hard-boiled eggs simmered in a creamy, spiced gravy made with yogurt, nuts, and aromatic spices. It’s perfect to serve with naan, roti, or rice.

Here’s a classic recipe for Afghani Egg Korma:


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🥚 Afghani Egg Korma Recipe

📋 Ingredients:

For the eggs:

6 eggs – hard boiled and peeled

1 tbsp oil (for frying eggs)

Pinch of turmeric and salt (optional)


For the korma gravy:

2 tbsp oil or ghee

2 medium onions – thinly sliced

1 tbsp ginger-garlic paste

2 green chilies – slit (adjust to taste)

1/2 cup yogurt – well beaten

2 tbsp cashew nuts or almonds – soaked & ground into paste

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala

Salt – to taste

Fresh coriander – chopped for garnish

Optional: saffron milk (a few strands soaked in 2 tbsp warm milk)



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🍳 Instructions:

1. Prep the Eggs:

Heat 1 tbsp oil in a pan.

Lightly fry the boiled eggs with a pinch of turmeric and salt until golden spots appear. Set aside.



2. Make the Onion Base:

In the same pan, heat oil/ghee.

Add sliced onions and sauté until deep golden brown. Remove half for garnish if desired.

Add ginger-garlic paste and green chilies. Cook for 1–2 minutes.



3. Build the Gravy:

Lower the heat and add beaten yogurt gradually, stirring constantly to prevent curdling.

Add turmeric, coriander powder, cumin powder, and salt.

Cook until oil separates.



4. Add Nut Paste:

Stir in the cashew/almond paste and cook for another 2–3 minutes.



5. Finish the Korma:

Add the fried eggs and gently coat them with the gravy.

Add a splash of water if needed to adjust consistency.

Simmer for 5–7 minutes on low heat.

Add garam masala and saffron milk (if using).

Garnish with chopped coriander and reserved fried onions.





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🍽️ Serving Suggestions:

Serve hot with Afghani naan, jeera rice, or paratha.

Add a side of fresh cucumber raita or mint chutney for a cooling contrast.



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Would you like a vegetarian version, or help making it less spicy/more creamy?

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