non-vegetariannut-free
kashmiri
Mutton Rogan Josh, Steamed Basmati Rice and Cucumber Raita
65 min
810 cal
64gProtein
74gCarbs
27gFat
3Recipes
Loading...
Perfectly spiced Kashmiri Anda Curry with fluffy Kulcha and iron-boosting Haak Saag. A truly soul-satisfying meal!
A fragrant and aromatic egg curry from the Kashmir valley. Hard-boiled eggs are fried until golden and simmered in a rich, fiery red gravy flavored with fennel, dry ginger, and a blend of whole spices. A unique dish that pairs perfectly with steamed rice.
Serving size: 2 pieces(Serving includes 2 eggs with approximately 1 cup of curry.)
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
Serving size: 2 pieces
A simple, soulful Kashmiri dish made with tender collard greens simmered in a light, flavorful broth of mustard oil, asafoetida, and dried red chilies. A true taste of Kashmiri home cooking, best enjoyed with hot steamed rice.
Serving size: 1 cup
Crispy, aromatic Kashmiri Tujj skewers with tangy walnut chutney. A protein-packed, energy-giving delight!
Aromatic, perfectly spiced Kashmiri Chicken Pulao with cool, tangy raita. A protein-packed comfort food!
Aromatic Kashmiri Gaad with iron-boosting Haak Saag. A tangy, gut-friendly, and energy-giving homestyle meal!
Crispy, melt-in-mouth Kabargah paired with tangy radish raita. A protein-packed, soul-satisfying comfort food!
Perfectly spiced Kashmiri Anda Curry with fluffy Kulcha and iron-boosting Haak Saag. A truly soul-satisfying meal!
This kashmiri dish is perfect for lunch. With 907.28 calories and 31.82g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the eggs: Take the hard-boiled and peeled eggs and prick them all over with a fork or toothpick. This helps them absorb the gravy flavors and prevents them from bursting while frying.
Fry the eggs: Heat the mustard oil in a heavy-bottomed pan or kadai over high heat until it just starts to smoke. Turn off the heat and let it cool slightly. Turn the heat back to medium and carefully add the pricked eggs. Shallow fry for 4-5 minutes, turning occasionally, until they are golden brown and have a slightly blistered, crisp skin. Remove the fried eggs with a slotted spoon and set them aside.
Sauté aromatics and spices: In the same oil, add the hing, cumin seeds, cloves, green cardamoms, black cardamom, and cinnamon stick. Sauté for about 30 seconds until they become fragrant. Add the thinly sliced onions and fry for 6-8 minutes until deep golden brown. In a small bowl, whisk together the Kashmiri red chilli powder, fennel powder, dry ginger powder, and turmeric powder with 2-3 tablespoons of water to make a smooth paste. Add this spice paste to the pan and cook on low heat for 2-3 minutes, stirring continuously, until the oil begins to separate from the masala.
Build the gravy: Reduce the heat to the lowest setting. Add the whisked yogurt to the pan, a little at a time, stirring vigorously and continuously to prevent it from curdling. Once all the yogurt is incorporated, continue to cook for another 3-4 minutes until the mixture thickens and you see oil on the surface. Pour in 1.5 cups of water and add the salt. Stir well and bring the gravy to a gentle boil.
Simmer and finish: Gently slide the fried eggs into the simmering gravy. Cover the pan and let the curry simmer on low heat for 8-10 minutes. Turn off the heat, sprinkle the garam masala over the curry, and give it a gentle stir. Garnish with freshly chopped coriander leaves. Let it rest for 5-10 minutes before serving.
Prepare the Dough
Rest the Dough
Shape the Kulchas
Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.
Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.
Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.
Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.
Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.
Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.
Cook the Kulchas
Serve