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)
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.
Aromatic egg rogan josh with saffron rice and tangy radish raita. Perfectly spiced comfort food!
This kashmiri dish is perfect for lunch. With 814.29 calories and 25.880000000000003g of protein per serving, it's a muscle-gain option 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.
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.
