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A classic from Kashmiri cuisine, this dish features hard-boiled eggs simmered in a fragrant, creamy yogurt gravy. It's delicately spiced with fennel and ginger, creating a unique and comforting curry that pairs beautifully with steamed rice.
For 4 servings
Prepare the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10 minutes to hard-boil. Drain and run cold water over the eggs. Once cool, peel them and gently prick all over with a fork or toothpick to help them absorb the gravy.
Fry the eggs: Heat 1 tablespoon of ghee in a pan over medium heat. Carefully add the peeled eggs and fry for 3-4 minutes, turning gently, until they have light golden-brown spots. Remove the eggs from the pan and set aside.
Prepare the yogurt base: In a bowl, whisk the yogurt, fennel powder, and dry ginger powder. Add 1.5 cups of water and whisk everything together until you have a smooth, lump-free mixture.
Make the yakhni gravy: In the same pan, heat the remaining 2 tablespoons of ghee over low-medium heat. Add the bay leaf, cumin seeds, green cardamoms, black cardamom, cloves, and cinnamon stick. Sauté for 30-40 seconds until fragrant. Add the asafoetida and stir. Reduce heat to low, then slowly pour in the yogurt mixture, stirring continuously and vigorously to prevent curdling. Continue stirring until the gravy comes to a gentle simmer (4-5 minutes).
Simmer the curry: Once the yakhni is simmering, add the salt and the fried eggs. Stir gently, cover the pan, and let it simmer on low heat for 10-12 minutes. This allows the eggs to soak up the flavors of the thin, soupy gravy.
Garnish and serve: Turn off the heat. Crush the dried mint leaves between your palms and sprinkle over the curry. Let it rest for 5 minutes before serving. Serve hot with steamed rice.
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A classic from Kashmiri cuisine, this dish features hard-boiled eggs simmered in a fragrant, creamy yogurt gravy. It's delicately spiced with fennel and ginger, creating a unique and comforting curry that pairs beautifully with steamed rice.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 314.03 calories per serving with 20.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
To make a vegetarian version, replace the eggs with 250g of fried paneer cubes or large chunks of boiled potato. Add them at the final simmering stage.
Reduce the ghee to 1.5 tablespoons and skip the step of frying the eggs. Add the boiled and pricked eggs directly to the gravy to lower the fat content.
To save time, use pre-boiled eggs and skip the frying step. The curry can be ready in under 20 minutes.