non-vegetariannut-free
kashmiri
Mutton Rogan Josh, Steamed Basmati Rice and Cucumber Raita
65 min
810 cal
64gProtein
74gCarbs
27gFat
3Recipes
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Aromatic, perfectly spiced Kashmiri Egg & Potato Curry with warm Girda. Comfort food that gives an energy boost!
A fragrant and mildly spicy curry from the beautiful valleys of Kashmir. Hard-boiled eggs and tender potatoes are simmered in a luscious, yogurt-based gravy flavored with fennel and ginger.
Serving size: 1 serving(One serving contains about 1 cup of curry with 2 eggs and 1 potato.)
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
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Aromatic, perfectly spiced Kashmiri Egg & Potato Curry with warm Girda. Comfort food that gives an energy boost!
This kashmiri dish is perfect for lunch. With 1040.88 calories and 35.41g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the eggs and potatoes: Take the peeled hard-boiled eggs and boiled potato halves. Using a fork or toothpick, prick them all over. This crucial step helps them absorb the gravy's flavors. Set aside.
Fry the potatoes and eggs: Heat mustard oil in a heavy-bottomed pan (kadai) over medium-high heat until it reaches its smoking point. Reduce the heat to medium and carefully add the potato halves. Fry for 5-7 minutes, turning occasionally, until they are golden brown and slightly crisp. Remove with a slotted spoon. In the same oil, fry the pricked eggs for 2-3 minutes until they develop a light golden, blistered skin. Remove and set aside with the potatoes.
Create the spice and yogurt base: In a bowl, combine the whisked curd, Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, and salt. Mix thoroughly to form a smooth, lump-free paste.
Temper the whole spices: Reheat the remaining oil in the pan over medium-low heat. Add the bay leaf, cloves, green and black cardamom pods, and cinnamon stick. Sauté for about 30-45 seconds until they become fragrant. Add the asafoetida and stir for a few seconds.
Cook the yogurt gravy: Turn the heat to the absolute lowest setting. Slowly pour the spiced yogurt mixture into the pan, stirring continuously and vigorously to prevent it from curdling. Continue to cook and stir for 5-7 minutes until the mixture thickens and you see oil separating at the edges.
Simmer the curry: Add 1.5 cups of water to the pan and stir well to combine with the yogurt base. Bring the gravy to a gentle boil. Carefully add the fried potatoes and eggs back into the pan.
Final simmering and resting: Cover the pan and let the curry simmer on low heat for 10-12 minutes. This allows the eggs and potatoes to soak up all the aromatic flavors. Turn off the heat, sprinkle with garam masala, give it a gentle stir, and let the curry rest, covered, for 5-10 minutes before serving.
Serving size: 2 pieces
Activate the Yeast
Prepare the Dough
First Proofing
Shape the Girdas
Second Proofing and Preheat Oven
Bake the Girdas
Finishing and Serving