A traditional Kashmiri egg curry featuring hard-boiled eggs simmered in a tangy tamarind-based gravy. Spiced with fennel and ginger powder, this dish offers a unique blend of sour and savory flavors, perfect with steamed rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving (2 eggs with gravy)
332cal
14gprotein
16gcarbs
Ingredients
8 large Egg
4 tbsp Mustard Oil (For authentic flavor)
2 medium Onion (Thinly sliced)
2 tbsp Tamarind Paste (Adjust to taste)
1.5 tsp Kashmiri Red Chilli Powder (Provides color and mild heat)
1.5 tsp Fennel Powder (Also known as Saunf powder)
1 tsp Dry Ginger Powder (Also known as Sonth)
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida; use a gluten-free variety if needed)
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
A refreshing and pungent Kashmiri chutney made with grated radish and creamy yogurt. This simple, no-cook recipe is spiced with green chilies and mint, making it a perfect cooling side for spicy Kashmiri dishes like Rogan Josh or Yakhni.
Perfectly spiced Chok Ande with aromatic saffron rice & tangy, gut-friendly radish raita. So good!
This kashmiri dish is perfect for lunch. With 822.73 calories and 24.630000000000003g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
1 tsp Salt (Or to taste)
2.5 cup Water (Use warm water)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, carefully peel the eggs. Gently prick each egg 4-5 times with a fork or toothpick. This helps them absorb the gravy flavors.
2
Fry the Eggs
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is very hot and just begins to smoke. This step is crucial to remove the pungency of the oil.
Reduce the heat to medium. Carefully slide the pricked, boiled eggs into the hot oil.
Shallow-fry the eggs for 3-4 minutes, turning them gently, until they develop a light golden-brown, slightly crisp, and blistered skin.
Using a slotted spoon, remove the fried eggs from the pan and set them aside on a plate.
3
Prepare the Gravy Base
In the same oil, reduce the heat to medium. Add the hing and let it sizzle for about 10 seconds.
Add the thinly sliced onions to the pan. Sauté, stirring frequently, for 10-12 minutes until they turn a deep golden brown. Be patient, as this step is key to the curry's flavor.
Turn the heat to low. Add the Kashmiri red chilli powder, fennel powder, dry ginger powder, and turmeric powder. Stir continuously for 30-40 seconds until the spices are fragrant. Do not let them burn.
4
Simmer the Gravy
Immediately pour in about 1/2 cup of warm water to deglaze the pan and prevent the spices from burning. Scrape the bottom of the pan to release any browned bits.
Stir in the tamarind paste and salt. Mix well until everything is combined.
Pour in the remaining 2 cups of warm water. Increase the heat to medium-high and bring the gravy to a gentle boil.
Once it starts boiling, reduce the heat to low, cover the pan, and let the gravy simmer for 7-10 minutes to allow the flavors to meld together.
5
Finish and Serve
Gently place the fried eggs into the simmering gravy.
Cover the pan again and cook on low heat for another 5 minutes. This allows the eggs to soak up the tangy and spicy flavors of the curry.
Turn off the heat. Let the curry rest, covered, for at least 10-15 minutes before serving. This resting period is essential for the flavors to deepen.
Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice.
4
Serving size: 1 cup
441cal
8gprotein
69gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
250 g Radish (about 2 medium-sized, peeled and finely grated)
1 cup Curd (thick, full-fat, whisked until smooth)
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Mint Leaves (fresh, finely chopped)
2 tbsp Coriander Leaves (fresh, finely chopped)
0.75 tsp Salt (or to taste)
0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Roasted Cumin Powder (freshly ground for best aroma)
Instructions
1
Prepare the Radish: Wash, peel, and finely grate the radishes. Place the grated radish in a muslin cloth or a fine-mesh sieve. Press and squeeze firmly to remove as much water as possible. This is the most critical step to ensure a thick, creamy chutney. Discard the water.
2
Prepare the Yogurt Base: In a medium-sized mixing bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
3
Combine Ingredients: Add the squeezed grated radish, finely chopped green chilies, mint leaves, and coriander leaves to the bowl of whisked yogurt.
4
Season and Mix: Sprinkle in the salt, Kashmiri red chili powder, and roasted cumin powder. Gently fold all the ingredients together until everything is evenly combined. Taste and adjust the salt or green chilies if needed.
5
Chill and Serve: Cover the bowl and refrigerate the chutney for at least 30 minutes. This resting time is essential for the flavors to meld and develop. Serve the Mujh Chetin chilled as a refreshing side with Kashmiri pulao, kebabs, or other main courses.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.
