Ande Ki Yakhni
A light, gently spiced egg curry with a yogurt-based gravy, Ande Ki Yakhni has a delicate, comforting flavor. Whole spices, onion, and ginger build warmth without making the dish too heavy.
For 4 servings
- boil · ~12 min
Boil and peel the eggs.
Place the eggs in water, bring to a boil, and cook until hard-boiled. Cool, peel, and keep them ready for the curry.
- mix · ~1 min
Whisk the yogurt.
Whisk the yogurt until smooth so it goes into the gravy without lumps.
TIPLet the yogurt come closer to room temperature before adding it to the pan. - saute · ~7 min
Cook the onion and whole spices.
1.Heat the ghee in a pan over medium heat.2.Add cumin seeds, bay leaf, green cardamom, cloves, and black peppercorns.3.Add the sliced onion and cook until soft and light golden.4.Add ginger and garlic and cook until fragrant.TIPKeep the heat moderate so the onion sweetens without getting too dark. - saute · ~1 min
Add the powdered spices.
Add fennel powder, dry ginger powder, turmeric powder, and the slit green chili. Stir for a few seconds so the spices bloom in the ghee.
- simmer · ~8 min
Make the yakhni gravy.
1.Lower the heat and add the whisked yogurt slowly, stirring continuously.2.Add water and salt, then mix well.3.Bring the gravy to a gentle simmer and cook until slightly smooth and aromatic.TIPStir constantly while adding yogurt to help prevent splitting. - simmer · ~7 min
Simmer the eggs in the gravy.
Add the boiled eggs to the gravy and simmer gently so they absorb the flavor. Spoon some gravy over the eggs as they cook.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve Ande Ki Yakhni hot with roti, naan, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick each boiled egg lightly with a fork before simmering so the yakhni seasons the eggs better.
- 2Keep the onion only light golden; deeply browned onion will overpower the delicate yogurt gravy.
- 3Lower the flame fully before adding yogurt, then stir without stopping to prevent curdling.
- 4If the yogurt is very thick or sour, whisk in a little water first for a smoother, gentler gravy.
- 5Do not boil hard after adding the eggs; a quiet simmer keeps the yakhni silky and the eggs tender.
- 6Fish out whole spices like cloves or bay leaf before serving if you want a softer, more refined texture.
- 7This curry tastes even better after a short rest, once the fennel, ginger, and whole spices settle into the gravy.
Adapt it for your goals.
Kashmiri-style
Lean into the yakhni character by adding a little more fennel and dry ginger, and skip the green chili for a softer, more aromatic finish.
low oilLow-oil
Use less ghee and sauté the onion slowly with a splash of water as needed; the curry stays light while keeping its gentle spice profile.
spicierSpicier
Add an extra green chili or a pinch of black pepper for more heat without changing the yogurt-based gravy too much.
no onionNo-onion
Omit the onion for a cleaner, broth-like yakhni flavor that highlights yogurt, fennel, ginger, and whole spices.
Why this is on our healthy list.
Protein from Eggs and Yogurt
Boiled eggs and yogurt make this curry filling and satisfying while fitting a light gravy-based meal.
Gentler Than Heavy Curries
The yogurt and water-based gravy uses only a small amount of ghee, making it feel lighter than cream-rich or heavily fried egg curries.
Digestive Spice Profile
Ginger, garlic, cumin, fennel, and black pepper add aroma and warmth while contributing the dish's soothing, balanced character.
Frequently asked questions
Use well-whisked yogurt, bring it closer to room temperature, lower the heat before adding it, and stir continuously until the gravy comes together.
