Sunny Priyan
Eggs, onions, tomatoes, green chilies, ginger-garlic paste, yogurt, turmeric powder, chili powder, cumin powder, coriander powder, garam masala powder, salt, ghee.
Bring the eggs to a boil, then simmer for 10-15 minutes.
Saute bay leaves and cloves in hot oil, then cook onions until golden. Add ginger-garlic paste, spices, and tomatoes and mix well.
Stir in smooth yogurt, add water to adjust the curry's consistency, and let it simmer. Add salt for taste.
Add eggs to the curry, spoon sauce over them and simmer for 5-7 minutes.
Sprinkle garam masala and garnish with fresh coriander leaves and crispy fried onions for extra flavor and texture.
Serve Afghani Egg Curry hot with rice, naan, or chapati.