Hard-boiled eggs simmered in a rich, aromatic Kashmiri gravy. This eggetarian take on the classic Rogan Josh features a vibrant red color from mild chilies and a unique flavor from fennel and ginger powder.
Prep15 min
Cook35 min
Servings4
Serving size: 1 cup
402cal
17gprotein
18gcarbs
30g
Ingredients
8 pcs Eggs (hard-boiled and peeled)
5 tbsp Mustard Oil (divided, for authentic flavor)
2 pcs Onion (medium, thinly sliced)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 cup Curd (plain, full-fat, whisked until smooth)
2 tbsp Kashmiri Red Chilli Powder (provides color and mild heat)
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
Tender lotus stem simmered in a fragrant, creamy yogurt gravy. This classic Kashmiri dish is subtly spiced with fennel and ginger, making for a unique and comforting meal.
About Anda Rogan Josh, Kashmiri Girda and Nadru Yakhni
Aromatic Anda Rogan Josh with soft Girda and unique Nadru Yakhni. A protein-packed, hearty meal!
This kashmiri dish is perfect for lunch. With 1238.8600000000001 calories and 39.480000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp
Fennel Powder
(Saunf powder)
1 tsp Dry Ginger Powder (Sonth)
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1 pcs Bay Leaf
1 inch Cinnamon Stick
1 pcs Black Cardamom
3 pcs Green Cardamoms (lightly crushed)
4 pcs Cloves
1.5 cup Water (hot)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Eggs (10 minutes)
Take the 8 hard-boiled and peeled eggs. Using a fork or toothpick, gently prick them all over. This helps the gravy penetrate the eggs.
Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium heat.
Carefully add the pricked eggs and shallow-fry, turning occasionally, for 4-5 minutes until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
2
Sauté Aromatics and Onions (12 minutes)
In the same pan, add the remaining 3 tbsp of oil. Heat it over a medium flame.
Add the whole spices: bay leaf, cinnamon stick, black cardamom, crushed green cardamoms, and cloves. Sauté for about 45 seconds until they become fragrant.
Add the thinly sliced onions. Fry for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base of the curry.
3
Cook the Spice Base (2 minutes)
Add the ginger and garlic paste to the pan. Sauté for 1 minute until the raw aroma disappears.
Reduce the heat to low. Add the Kashmiri red chili powder, turmeric powder, and coriander powder. Stir for 30 seconds. Be careful not to burn the spices.
4
Incorporate Curd (5 minutes)
Keeping the heat on low, slowly add the well-whisked curd to the pan.
Stir continuously and vigorously for 2-3 minutes to prevent the curd from splitting.
Once the curd is incorporated, increase the heat to medium and cook the masala, stirring occasionally, until oil begins to separate from the sides (about 4-5 minutes).
5
Simmer the Curry (12 minutes)
Pour in 1.5 cups of hot water. Add the fennel powder, dry ginger powder, and salt. Stir well to combine.
Bring the gravy to a gentle boil.
Carefully slide the fried eggs into the gravy.
Cover the pan, reduce the heat to low, and let the curry simmer for 10-12 minutes. This allows the eggs to absorb the rich flavors.
6
Finish and Serve (5 minutes)
Turn off the heat. Stir in the garam masala.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5-10 minutes before serving to allow the flavors to meld.
Serve hot with steamed basmati rice, jeera rice, or naan.
Servings
4
Serving size: 2 pieces
512cal
14gprotein
78gcarbs
15gfat
Ingredients
3 cup Maida (also known as all-purpose flour)
2 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
0.5 cup Warm Water (around 110°F / 43°C)
1 cup Warm Milk (around 110°F / 43°C)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee (melted, divided)
1 tsp Salt
2 tbsp Poppy Seeds (for topping)
2 tbsp Milk (for milk wash)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
Lightly grease a large bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
500 g Lotus Stem (Peeled and sliced into 1-inch thick rounds)
2 cup Full-Fat Curd (Whisked well, at room temperature)
3 tbsp Ghee
1 tbsp Besan (Also known as gram flour)
0.25 tsp Hing
1 inch piece Cinnamon Stick
2 pods Black Cardamom
4 pods Green Cardamom
4 whole Cloves
2 tsp Fennel Powder
1 tsp Dry Ginger Powder
2 cup Water (For pressure cooking the lotus stem)
0.5 tsp Salt (For pressure cooking the lotus stem)
1 tsp Dried Mint Leaves (Crushed, for garnish)
Instructions
1
Pressure Cook the Lotus Stem
Place the cleaned and sliced lotus stem (nadru) in a pressure cooker.
Add 2 cups of water and 1/2 tsp of salt.
Secure the lid and cook on medium heat for 2-3 whistles, or for about 10 minutes, until the nadru is tender but still holds its shape.
Allow the pressure to release naturally. Drain the water and set the cooked nadru aside.
2
Prepare the Yogurt Base
In a mixing bowl, combine the room-temperature curd, besan, and 1 cup of water.
Whisk vigorously until the mixture is completely smooth and free of any lumps. This step is crucial for a silky gravy.
3
Temper Spices and Make the Yakhni
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add hing, cinnamon stick, black cardamom, green cardamom, and cloves. Sauté for 30-40 seconds until the spices release their aroma.
Reduce the heat to the lowest setting. Slowly pour in the yogurt mixture while stirring continuously and vigorously in one direction.
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.
Continue stirring without any pause until the mixture comes to a gentle, rolling boil. This will take about 8-10 minutes and is the most critical step to prevent the yogurt from curdling.
4
Simmer the Curry
Once the gravy is boiling, add the fennel powder, dry ginger powder, and the remaining 1 tsp of salt. Stir well to combine.
Gently add the cooked lotus stem pieces to the gravy.
Let the curry simmer on low heat, partially covered, for 10-12 minutes. This allows the nadru to absorb the delicate flavors of the yakhni.
5
Garnish and Serve
Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the curry.
Let the Nadru Yakhni rest for 5 minutes to allow the flavors to meld.
