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A classic Kashmiri delight where hard-boiled eggs are simmered in a fragrant, creamy yogurt-based gravy. Flavored with fennel and ginger, this mild yet aromatic curry is a unique and comforting meal.
Prepare the Eggs
Create the Yogurt Base
Temper the Whole Spices
A classic Kashmiri delight where hard-boiled eggs are simmered in a fragrant, creamy yogurt-based gravy. Flavored with fennel and ginger, this mild yet aromatic curry is a unique and comforting meal.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 329.99 calories per serving with 17.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Yakhni Gravy
Simmer and Flavor
Add Eggs and Finish
Replace eggs with 250g of paneer cubes (lightly fried) or 2 cups of boiled lotus stem (Nadru) to make Paneer Yakhni or Nadru Yakhni.
For a creamier and richer texture, blend 1 tablespoon of soaked cashews into a paste and add it along with the yogurt mixture.
Use the same yakhni base to cook 500g of bone-in mutton pieces (pressure cooked until tender first) for a classic Mutton Yakhni.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The yogurt (dahi) base is rich in probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost immunity.
Key spices like fennel powder (saunf) and dried ginger powder (sonth) are traditionally known for their carminative and digestive properties, helping to soothe the stomach and prevent bloating.
Ghee is a source of healthy saturated fats and butyric acid, which can help reduce inflammation and support gut health.
The three golden rules are: 1) Use full-fat yogurt at room temperature. 2) Add a stabilizer like besan (gram flour). 3) Add the yogurt mixture to the pan on the lowest possible heat and stir continuously and vigorously until it comes to a full boil.
Anda Yakhni is a moderately healthy dish. It is an excellent source of protein from eggs and provides probiotics from yogurt, which is great for gut health. However, it uses ghee and full-fat yogurt, so it should be consumed in moderation as part of a balanced diet.
One serving of Anda Yakhni contains approximately 380-420 calories, depending on the fat content of the yogurt and the precise amount of ghee used.
Traditionally, Kashmiri Yakhni is best served with plain, hot steamed rice. The simple rice perfectly complements the fragrant, thin gravy, allowing its subtle flavors to shine.
Yes, you can make it a day in advance. Store it in an airtight container in the refrigerator. The flavors often deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.
The use of dried ginger (sonth) and fennel (saunf) powders is characteristic of Kashmiri Pandit cuisine. They provide a unique, deep, and aromatic flavor profile that is distinct from fresh ginger or fennel.
This recipe goes great with these complete meals
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