Here's how to make Afghani Egg Korma at home.

Boil the Eggs, peel, and lightly prick the eggs to help them absorb the gravy's flavor. set them aside.

Cook the Masala, heat oil or ghee, add cumin seeds, and sauté onions until golden. then, add ginger-garlic paste and cook for a few minutes.

Make the Gravy, lower the heat, stir in whisked yogurt, cashew paste, coriander powder, black pepper, and salt. cook for 4-5 minutes until thick.

Add Eggs and Cream, add the eggs to the gravy, pour in fresh cream, and cook for another 5 minutes.

Garnish and Serve, sprinkle garam masala and fresh coriander. serve hot with naan, roti, or rice.