Anda Yakhni
Hard-boiled eggs simmered in a light, silky yogurt gravy scented with fennel, dry ginger, and whole spices. This gentle North Indian style curry is comforting, mildly spiced, and lovely with plain rice or roti.
For 4 servings
- boil · ~12 min
Boil and peel the eggs.
Boil the eggs until hard-set, cool them in water, then peel and keep aside.
- mix · ~2 min
Whisk the yogurt base.
Whisk the yogurt with water, fennel powder, dry ginger powder, turmeric powder, red chili powder, black pepper, and salt until smooth.
TIPWhisk well so the yogurt goes into the pan smoothly and stays silky. - saute · ~7 min
Cook the whole spices and onion.
1.Heat ghee in a pan over medium heat.2.Add cumin seeds, green cardamom, cloves, and bay leaf.3.Add sliced onion and cook until soft and lightly golden.4.Add ginger and garlic, then cook until fragrant.TIPKeep the onion light golden, not dark brown, so the gravy stays delicate. - fry · ~2 min
Lightly fry the eggs.
Add the boiled eggs to the pan and turn them gently for 1 to 2 minutes so they pick up the spices and onion flavor.
- simmer · ~10 min
Add the yogurt mixture and cook gently.
Lower the heat, pour in the yogurt mixture, and stir continuously until it warms through. Simmer gently until the gravy thickens slightly and the eggs are well coated.
TIPDo not let the gravy boil hard or the yogurt can split. - garnish
Finish with coriander leaves.
- serve
Serve hot.
Serve Anda Yakhni hot with plain rice, jeera rice, or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Bring the yogurt close to room temperature before adding it, so the gravy stays smooth and doesn’t split.
- 2Keep the onion only lightly golden; deeply browned onion will overpower the gentle yakhni flavor.
- 3Prick the boiled eggs lightly with a fork before frying so they absorb more of the spiced gravy.
- 4Once the yogurt mixture goes in, cook on low heat and stir constantly until it is fully heated through.
- 5If the gravy thickens too much after resting, loosen it with a splash of hot water, not cold water.
- 6Anda Yakhni tastes even better after 15 to 20 minutes of resting, when the eggs soak up the fennel and whole spice aroma.
Adapt it for your goals.
Kashmiri-style
Increase fennel and dry ginger slightly and skip garlic for a more traditional, fragrant yakhni profile.
low oilLow-oil
Use less ghee and skip extended egg frying; the curry stays comforting but a little lighter for everyday meals.
onion freeOnion-free
Leave out the onion for a cleaner, more broth-like yogurt gravy where the fennel and cardamom stand out.
spicierSpicier
Add a little more red chili powder or a slit green chili if you want the mild curry to have extra heat.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs and yogurt together make this curry satisfying and nourishing, helping turn a light gravy into a filling meal.
Gentle, Digestive Spicing
Fennel, ginger, cumin, and black pepper add aroma while keeping the seasoning warming and relatively gentle rather than heavy.
Calcium From Yogurt
The yogurt-based gravy contributes dairy goodness and gives the dish body without relying on cream or nut pastes.
Frequently asked questions
Whisk the yogurt very smooth with water first, lower the heat before adding it, and stir continuously while it warms. Do not let it boil hard.
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