Hard-boiled eggs simmered in a rich, aromatic Kashmiri gravy. This vegetarian take on the classic Rogan Josh features fragrant spices like fennel and ginger, with a stunning red hue from Kashmiri chilies. A perfect main course with naan or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup(1 cup of gravy with 2 hard-boiled eggs)
323cal
15gprotein
7gcarbs
26g
Ingredients
8 pcs Large Eggs
4 tbsp Mustard Oil (For authentic flavor, can be substituted with ghee or vegetable oil)
1 cup Curd (Full-fat, at room temperature and whisked until smooth)
A traditional flatbread from the valleys of Kashmir. This roti is slightly thick, with a crisp exterior and soft interior, beautifully flavored with fennel seeds, making it a perfect companion for a warm cup of tea.
A creamy, refreshing yogurt dip from the heart of Kashmir. Packed with crunchy walnuts, fresh mint, and a hint of spice, this raita is a delightful contrast to rich curries and pulaos.
About Egg Rogan Josh, Kashmiri Roti and Kashmiri Raita
Aromatic Egg Rogan Josh with soft Kashmiri Roti & cooling Raita - pure soul-satisfying bliss.
This kashmiri dish is perfect for dinner. With 882.0600000000001 calories and 35.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
Kashmiri Red Chili Powder
(Provides color with mild heat)
1.5 tsp Fennel Powder
1 tsp Dry Ginger Powder
0.25 tsp Turmeric Powder (Used for frying eggs)
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
2 cup Water (Preferably warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to hard-boil.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Peel the eggs carefully. Using a fork or toothpick, prick each egg 4-5 times all over. This is crucial for flavor absorption.
Heat 1 tbsp of mustard oil in a small pan over medium heat. Add the turmeric powder, then gently add the pricked eggs. Sauté for 2-3 minutes until they develop a light golden, slightly crisp skin. Set aside.
2
Temper the Whole Spices
In a heavy-bottomed pot or kadai, heat the remaining 3 tbsp of mustard oil over medium-high heat until it just starts to smoke. This step is important to remove the oil's pungency.
Immediately reduce the heat to low and let the oil cool slightly for about 30 seconds.
Add the bay leaves, bruised black and green cardamoms, cloves, and cinnamon stick to the oil. Sauté for 45-60 seconds until they become fragrant.
Stir in the hing and cook for another 10 seconds.
3
Build the Gravy Base
In a small bowl, mix the Kashmiri red chili powder with 3 tbsp of water to form a smooth paste. This prevents the chili powder from burning.
Add this chili paste to the pot and cook on low heat for 1 minute, stirring constantly.
CRITICAL STEP: Turn the heat to the absolute lowest setting. Slowly pour in the room-temperature, whisked curd while stirring continuously and vigorously. Do not stop stirring for 2-3 minutes to prevent curdling.
Once the curd is fully incorporated, add the fennel powder, dry ginger powder, and salt. Mix well.
Increase the heat to medium-low and cook the masala, stirring occasionally, for 8-10 minutes until the oil begins to separate at the edges.
4
Simmer the Curry
Pour in 2 cups of warm water and stir to combine, scraping any bits from the bottom of the pot.
Bring the gravy to a gentle simmer over medium heat.
Carefully place the shallow-fried eggs into the gravy.
Cover the pot, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the eggs to absorb the rich flavors of the gravy.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and gently stir.
Let the Egg Rogan Josh rest, covered, for at least 5-10 minutes. This allows the flavors to meld and the characteristic red oil (rogan) to float to the top.
Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice, naan, or roti.
378cal
11gprotein
51gcarbs
17gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
2 tbsp Semolina (Fine variety, also known as suji or rava)
4 tbsp Ghee (2 tbsp for the dough and 2 tbsp for cooking, divided)
1 tsp Fennel Seeds (Lightly crushed)
0.5 tsp Carom Seeds (Also known as ajwain)
1 tsp Sugar
0.75 tsp Salt
1 cup Milk (Warm, use as needed for kneading)
Instructions
1
Prepare the Dough (15 mins active, 20 mins rest)
In a large mixing bowl, combine the atta (whole wheat flour), semolina, salt, sugar, fennel seeds, and carom seeds. Whisk to combine.
Add 2 tablespoons of ghee to the dry ingredients. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add warm milk, a little at a time, and knead to form a firm, smooth dough. The dough should be stiffer than chapati dough. Knead for about 7-8 minutes.
Cover the dough with a damp cloth or a lid and let it rest for 20 minutes. This step is crucial for the semolina to absorb moisture and the gluten to relax.
2
Shape the Rotis (5 mins)
After the resting period, knead the dough again for one minute until smooth.
Divide the dough into 8 equal-sized balls.
Take one ball, flatten it slightly between your palms. On a lightly floured surface, roll it into a thick disc, about 4-5 inches in diameter and approximately 1/4 inch thick.
Using a fork, prick the surface of the rolled roti all over. This prevents it from puffing up like a chapati and helps it cook evenly.
3
Cook the Rotis (20 mins)
Heat a tawa (griddle) or a heavy-bottomed skillet over medium-low heat.
Carefully place a rolled roti on the hot tawa. Cook for 1-2 minutes on the first side, until small bubbles appear and the base is lightly cooked.
Flip the roti. Drizzle about 1/2 teaspoon of the remaining ghee on the top surface and spread it evenly.
Flip again and spread another 1/2 teaspoon of ghee on the other side.
Press down gently with a spatula and cook, flipping every 30-40 seconds, until both sides are golden brown with crisp spots. Each roti will take about 3-4 minutes to cook through.
Repeat the process for all the remaining dough balls, adding ghee for each one.
4
Serve
Serve the Kashmiri Roti hot, straight from the tawa. It pairs wonderfully with Kashmiri noon chai, regular tea, yogurt, or your favorite pickle.
0.25 tsp kashmiri red chili powder (for color and mild heat)
0.5 tsp salt
0.5 tsp sugar (adjust to taste)
Instructions
1
Prepare the Yogurt Base
In a medium bowl, whisk the yogurt until it is completely smooth and creamy.
If the yogurt is too thick, add a tablespoon of milk to reach a desired consistency.
2
Add Flavor and Texture
To the whisked yogurt, add the coarsely chopped walnuts, finely chopped mint leaves, raisins (if using), cumin powder, Kashmiri red chili powder, salt, and sugar.
3
Mix and Chill
Gently fold all the ingredients together until well combined.
Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully.
4
Garnish and Serve
Before serving, give it a quick stir. Garnish with an extra sprinkle of cumin powder or a few fresh mint leaves.
Serve the Kashmiri raita chilled with your favorite pulao, biryani, or kebabs.
