Kashmiri Egg Curry with Kashmiri Girda

Instructions

1. 1

   Prepare the Spice Base

   • In a medium bowl, combine the whisked yogurt, Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder.
   • Mix thoroughly until you have a smooth, lump-free paste. Set this aside for later.
2. 2

   Fry the Eggs

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke.
   • Carefully slide the pricked, hard-boiled eggs into the hot oil.
   • Shallow-fry for 4-5 minutes, turning them gently, until they develop a golden-brown, slightly blistered, and crisp outer layer.
   • Using a slotted spoon, remove the fried eggs and set them on a plate.
3. 3

   Temper Spices and Cook the Gravy

   • In the same pan, remove excess oil, leaving about 2 tablespoons of ghee (or the remaining mustard oil). Heat it over a medium flame.
   • Add the whole spices: cloves, green cardamom, black cardamom, and the cinnamon stick. Sauté for about 30-45 seconds until they become fragrant.
   • Add the asafoetida and stir for a few seconds.
   • Reduce the heat to its lowest setting. Slowly pour in the yogurt-spice mixture, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
   • Once the yogurt is incorporated, increase the heat to low-medium and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
4. 4

   Simmer the Curry

   • Pour in 1.5 cups of water and add the salt. Stir well to combine and bring the gravy to a gentle boil.
   • Carefully place the fried eggs into the simmering gravy.
   • Cover the pan, reduce the heat to low, and let the curry simmer for 10-12 minutes. This allows the eggs to absorb the rich flavors of the gravy.
5. 5

   Finish and Serve

   • Turn off the heat and sprinkle the garam masala over the curry. Give it a gentle stir.
   • Let the curry rest, covered, for at least 10 minutes before serving to allow the flavors to meld.
   • Serve hot with steamed rice or naan.