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A traditional Kashmiri egg curry featuring hard-boiled eggs simmered in a tangy tamarind-based gravy. Spiced with fennel and ginger powder, this dish offers a unique blend of sour and savory flavors, perfect with steamed rice.
Boil and Prepare the Eggs
Fry the Eggs
This recipe goes great with these complete meals
A traditional Kashmiri egg curry featuring hard-boiled eggs simmered in a tangy tamarind-based gravy. Spiced with fennel and ginger powder, this dish offers a unique blend of sour and savory flavors, perfect with steamed rice.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 323.4 calories per serving with 13.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base
Simmer the Gravy
Finish and Serve
For a vegetarian version, replace the eggs with 250g of fried paneer cubes or 4 medium-sized boiled and fried potatoes.
If you prefer a spicier curry, add 1-2 slit green chilies along with the onions.
For a slightly richer gravy, you can add a tablespoon of whisked yogurt along with the powdered spices (on low heat to prevent curdling).
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The curry is spiced with turmeric and dry ginger powder (sonth), both of which are known for their potent anti-inflammatory compounds that can help reduce inflammation in the body.
Mustard oil, a key ingredient, is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health when consumed in moderation.
Spices like fennel powder (saunf) and asafoetida (hing) are traditionally used to aid digestion, reduce bloating, and improve gut health.
Yes, Chok Ande can be a healthy dish. Eggs are a great source of protein and essential nutrients. The spices used, like turmeric and ginger, have anti-inflammatory properties. It is best enjoyed in moderation as part of a balanced diet due to the oil content.
A single serving of Chok Ande (approximately 2 eggs with gravy) contains around 350-400 calories, primarily from the eggs and the oil used for frying and making the gravy.
Absolutely. While mustard oil provides the authentic Kashmiri taste, you can substitute it with any neutral-flavored vegetable oil like sunflower, canola, or grapeseed oil.
If the tamarind makes the gravy too tangy for your liking, you can balance the flavor by adding a small pinch of sugar or about half a teaspoon of jaggery. Stir it in until it dissolves and taste before adding more.
Store leftover Chok Ande in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and taste even better the next day. Reheat gently on the stovetop until warmed through.
Eggs can become rubbery if they are overcooked. Ensure you boil them for just 10-12 minutes and then cool them down immediately. Also, fry them only until they get a light golden, blistered skin, not longer.
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