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Hard-boiled eggs simmered in a rich, aromatic Kashmiri gravy. This eggetarian take on the classic Rogan Josh features a vibrant red color from mild chilies and a unique flavor from fennel and ginger powder.
For 4 servings
Prepare and Fry the Eggs (10 minutes)
Sauté Aromatics and Onions (12 minutes)
Cook the Spice Base (2 minutes)
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Hard-boiled eggs simmered in a rich, aromatic Kashmiri gravy. This eggetarian take on the classic Rogan Josh features a vibrant red color from mild chilies and a unique flavor from fennel and ginger powder.
This kashmiri recipe takes 50 minutes to prepare and yields 4 servings. At 402.32 calories per serving with 17.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Curd (5 minutes)
Simmer the Curry (12 minutes)
Finish and Serve (5 minutes)
Replace eggs with 250g of paneer cubes or 4 large boiled and fried potatoes. Add them at the simmering stage.
For a richer, restaurant-style gravy, add 2 tablespoons of cashew paste along with the yogurt.
To make the classic Rogan Josh, replace eggs with 500g of chicken or mutton pieces. Brown the meat after the onions and cook until tender before adding the final spices.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
The blend of ginger, turmeric, cloves, and fennel contains powerful anti-inflammatory compounds that can help reduce inflammation and support joint health.
Key spices in this dish, particularly fennel powder (saunf) and dry ginger powder (sonth), are traditionally used in Kashmiri cuisine to promote healthy digestion and prevent bloating.
This dish provides key nutrients like Vitamin D and B12 from eggs, and a host of antioxidants from the spices and onions, contributing to overall well-being.
One serving of Anda Rogan Josh contains approximately 350-400 calories, depending on the amount of oil and the fat content of the curd used.
Yes, it can be a healthy dish. It is an excellent source of high-quality protein from eggs. The array of spices like ginger, fennel, and turmeric offer anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil and use low-fat curd.
You can, but it's not recommended for this recipe. Regular chili powder is much hotter and will alter the taste. You would need to use significantly less, and the dish will not have the signature vibrant red color that Kashmiri chili powder provides.
To prevent curdling, ensure the curd is at room temperature and whisked until completely smooth. Most importantly, always add it to the pan on the lowest heat setting and stir continuously for 2-3 minutes until it is fully incorporated into the masala.
This curry pairs beautifully with steamed basmati rice, jeera rice, or Indian breads like naan, roti, or the traditional Kashmiri sheermaal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often become deeper and more delicious the next day. Reheat gently on the stovetop or in the microwave.