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Protein-packed Kashmiri Egg Bhurji with soft Lavasa and tangy walnut chutney – a quick, homestyle delight!

A fragrant and spicy twist on classic scrambled eggs, infused with the unique flavors of Kashmiri spices like fennel and dry ginger. This quick and easy dish is perfect for a hearty breakfast or a simple weeknight meal, served with warm rotis or bread.
Serving size: 1 cup

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.

A creamy and tangy Kashmiri dip, this Akhrot ki Chutney is a unique blend of walnuts, yogurt, and fresh mint. Its rich, nutty flavor is perfectly balanced with a hint of spice, making it an ideal accompaniment for kebabs, rice dishes, or as a flavorful spread. Ready in just 15 minutes.




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Protein-packed Kashmiri Egg Bhurji with soft Lavasa and tangy walnut chutney – a quick, homestyle delight!
This kashmiri dish is perfect for lunch. With 1000.5899999999999 calories and 35.89g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Eggs: In a medium bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
Sauté Aromatics: Heat mustard oil in a wide, non-stick pan or skillet over medium-high heat for about 1-2 minutes, or until it is lightly smoking. This step is crucial to mellow its pungent flavor. Reduce the heat to medium, add the cumin seeds and let them sizzle for 30 seconds. Add the hing, followed by the finely chopped onions.
Cook the Onions and Masala Base: Sauté the onions for 4-5 minutes, stirring occasionally, until they become soft and translucent. Add the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw aroma disappears.
Build the Kashmiri Flavor: Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy. Now, add all the dry spice powders: Kashmiri red chili powder, fennel powder, dry ginger powder, garam masala, and the remaining salt. Stir well and cook the masala for 2-3 minutes, until you see oil separating from the sides of the mixture.
Scramble the Eggs: Reduce the heat to low. Pour the whisked eggs into the pan over the masala. Let them sit undisturbed for 30-45 seconds to allow the bottom to set slightly. Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this process for 3-4 minutes until the eggs are cooked but still moist and creamy.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Kashmiri Egg Bhurji immediately with warm roti, paratha, or traditional Kashmiri bread like girda.
Serving size: 1 piece
Activate the Yeast
Prepare the Dough
First Rise
Serving size: 0.25 cup
Prepare the Walnuts: Soak 1 cup of walnuts in hot water for 30 minutes. This step softens them and makes peeling easier.
Peel the Walnuts: After soaking, drain the water completely. For a smoother, less bitter chutney, gently rub the walnuts between your fingers to remove the thin brown skin. This step is optional but highly recommended for the best flavor and texture.
Combine Ingredients: In a blender or food processor, add the peeled walnuts, 0.75 cup of hung curd, 2 chopped green chilies, 0.25 cup of fresh mint leaves, and 2 cloves of garlic.
Add Spices: Add 0.5 tsp of roasted cumin powder, 0.5 tsp of salt, and an optional 0.25 tsp of sugar to the blender.
Blend Until Smooth: Blend the mixture until you achieve a smooth, creamy paste. If the chutney is too thick to blend, add 1-2 tablespoons of water, one at a time, until it reaches your desired consistency. Scrape down the sides of the blender jar periodically.
Chill and Serve: Transfer the chutney to a serving bowl. For the best flavor, chill it in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.
Shape the Lavasa
Prepare for Baking
Bake the Bread
Serve