Afghani Egg Curry

 A simple twist to the standard egg curry.. perfect dish to go along with parathas

Ingredients 

8 eggs boiled and slit

2 onions chopped

3 green chillies

1/2 tsp whole cumin

1 inch cinnamon stick

1 cardamom pod

2 cloves

6 peppercorns

1/2 inch ginger 

2 cloves of garlic 

Handful of cashew nuts 

1/2 tsp turmeric

1/2 tsp red chilli powder

1/2 tsp pepper powder

2 tbsp beaten yoghurt 

1 tbsp kasoori methi

Salt for seasoning 

Method

1. In a kadai heat some ghee, add whole cumin and the whole spices. Once it starts to leave an aroma add the ginger & garlic. Fry for a minute and then add the onions and green chillies. Sauté until golden before adding the cashews. Take off the heat and blend to a smooth paste. When blending add 2 ice cubes as this will make it creamy.

2. In the same kadai, add some more ghee and the turmeric, red chilli powder and pepper powder, mix well. Fry the eggs in this mixture and keep aside.

3. Add the blended masala now to the kadai, check for seasoning. Add the yogurt and stir well. Once it starts to bubble add crushed kasoori methi. Stir and then add the eggs. Check for seasoning and serve with hot parathas.