A classic Kashmiri delight where hard-boiled eggs are simmered in a fragrant, creamy yogurt-based gravy. Flavored with fennel and ginger, this mild yet aromatic curry is a unique and comforting meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(1 cup curry with 2 eggs)
418cal
19gprotein
41gcarbs
24g
Ingredients
8 pcs Eggs (Hard-boiled and peeled)
2 cup Dahi (Full-fat, at room temperature)
3 tbsp Ghee (Divided use)
1 tbsp Besan (To stabilize the yogurt)
1.5 tbsp Saunf Powder (Fennel seed powder)
1 tsp Sonth (Dried ginger powder)
0.25 tsp Hing (Asafoetida)
1 inch Dalchini (Cinnamon stick)
4 pcs Hari Elaichi (Green cardamom pods, slightly crushed)
A classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
About Anda Yakhni, Lavasa Bread and Kashmiri Dum Aloo
Protein-packed Anda Yakhni with soft Lavasa and comforting Dum Olav. A soul-satisfying homestyle meal!
This kashmiri dish is perfect for lunch. With 1182.4499999999998 calories and 37.75g of protein per serving, it's a nutritious choice for your meal plan.
Take the hard-boiled and peeled eggs and prick them all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
Heat 1 tbsp of ghee in a pan over medium heat. Add the pricked eggs and shallow fry for 2-3 minutes, turning gently, until they develop a pale golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Yogurt Base
In a mixing bowl, add the room-temperature yogurt and besan.
Whisk thoroughly until completely smooth with no lumps. This is key to a silky gravy.
Slowly pour in 1 cup of water while continuing to whisk, until you have a smooth, thin buttermilk-like mixture.
3
Temper the Whole Spices
In a heavy-bottomed pot or kadai, heat the remaining 2 tbsp of ghee on medium-low heat.
Add the whole spices: tej patta, dalchini, hari elaichi, badi elaichi, and laung.
Sauté for about 45 seconds until they become fragrant. Be careful not to burn them.
Add the hing and stir for another 10 seconds.
4
Cook the Yakhni Gravy
Reduce the heat to the absolute lowest setting. This is the most critical step to prevent curdling.
Slowly pour the whisked yogurt mixture into the pot in a steady stream, stirring continuously and vigorously with a whisk or spoon.
Continue stirring without stopping until the mixture comes to a gentle boil. This can take 8-10 minutes. Do not rush this step.
Once it begins to boil, the yogurt is stabilized and will not curdle.
5
Simmer and Flavor
Once the gravy is boiling, add the saunf powder, sonth, and salt. Stir well to combine.
Allow the gravy to simmer gently on low heat for 5-7 minutes. This will cook out the raw taste of the spices and allow the flavors to meld together.
6
Add Eggs and Finish
Gently slide the fried eggs into the simmering yakhni.
Cover the pot and let it cook for another 4-5 minutes on low heat, allowing the eggs to absorb the aromatic gravy.
Turn off the heat. Stir in the garam masala and crushed dried mint leaves.
Let the curry rest for at least 5 minutes before serving. This allows the flavors to settle. Serve hot with steamed rice.
60 min
Servings4
Serving size: 1 piece
474cal
12gprotein
80gcarbs
11gfat
Ingredients
400 g Maida (Also known as all-purpose flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
240 ml Warm Water (Around 105-115°F or 40-46°C)
1 tsp Salt
2 tbsp Vegetable Oil (Plus extra for greasing)
2 tbsp Milk (For brushing)
2 tbsp Sesame Seeds (For topping)
1 tbsp Poppy Seeds (Optional, for topping)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3
First Rise
Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
Preheat your oven to its highest setting, typically 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, use a rolling pin to roll out each ball into a large, thin oval shape, about 10-12 inches long and 6-7 inches wide.
5
Prepare for Baking
Carefully transfer the shaped dough to a baking sheet lined with parchment paper (or directly onto a floured pizza peel if using a stone).
Using your fingertips, press indentations all over the surface of the dough. This is called 'docking' and prevents it from puffing up like a pita.
Brush the top of each Lavasa with milk, then sprinkle generously with sesame and poppy seeds.
6
Bake the Bread
Carefully place the baking sheet in the preheated oven (or slide the Lavasa onto the hot pizza stone).
Bake for 10-12 minutes, or until the Lavasa is golden brown and cooked through. The high heat helps replicate a tandoor effect.
Remove from the oven and transfer to a wire rack to cool slightly.
7
Serve
Lavasa is best served warm. Enjoy it with a dollop of butter, jam, or alongside traditional Kashmiri noon chai or a hearty curry like Rogan Josh.
Whisk vigorously until the mixture is completely smooth and free of lumps.
4
Temper Spices and Cook Gravy
In a separate heavy-bottomed pan, heat 3 tbsp of mustard oil over medium-high heat until it just begins to smoke. Immediately reduce the heat to low.
Add the cumin seeds, cloves, black cardamom, cinnamon stick, and asafoetida. Sauté for 30-40 seconds until they become fragrant.
Turn the heat to the absolute lowest setting. Slowly pour in the yogurt-spice mixture while stirring continuously and vigorously. This prevents the yogurt from curdling.
Continue stirring constantly for 5-7 minutes until the mixture comes to a gentle boil, thickens, and oil begins to separate at the edges.
5
Simmer on 'Dum'
Gently add the fried potatoes to the gravy. Stir to coat them evenly.
Pour in 1 cup of hot water, add 1.25 tsp salt (or to taste) and the sugar. Stir well.
Bring the gravy to a simmer, then cover the pan with a tight-fitting lid.
Reduce the heat to the lowest setting and let it cook on 'dum' (slow cook) for 15-20 minutes, allowing the potatoes to absorb the rich flavors of the gravy.
6
Finish and Serve
Turn off the heat and sprinkle the garam masala over the curry.
Keep the pan covered and let the Dum Aloo rest for at least 10 minutes for the flavors to meld and deepen.
Serve hot with steamed basmati rice or naan bread.
