Egg Yakhni

1. 1
   prep · ~12 min

   Boil and peel the eggs.

   Place eggs in a saucepan with enough water to cover by an inch. Bring to a rolling boil, then lower the heat and simmer for 10 minutes. Drain, cool under running water, peel, and set aside.

2. 2
   temper · ~1 min

   Infuse the ghee with whole spices.

   1.Heat ghee in a heavy-bottomed pan over medium heat until it melts and shimmers.

   2.Add cinnamon stick, green cardamom, black cardamom, and bay leaf.

   3.Sauté for 30 seconds until they start to crackle and release their fragrance.

   TIPThe ghee should be hot but not smoking; keep the heat at medium to avoid burning the spices.
3. 3
   fry · ~10 min

   Fry the onions until deep golden.

   1.Add the sliced onion to the pan with the infused ghee.

   2.Sprinkle a pinch of salt to help the onions release moisture.

   3.Cook on medium heat, stirring often, until they turn a deep golden brown, about 8 to 10 minutes.

   TIPDon't rush this step — deeply browned onions give the yakhni its characteristic silky texture and color.
4. 4
   saute · ~1 min

   Bloom the ground spices.

   1.Once the onions are golden, lower the heat to low.

   2.Add fennel powder and dry ginger powder to the pan.

   3.Sauté for 30 to 40 seconds, stirring continuously, until the raw aroma disappears.
5. 5
   mix · ~2 min

   Whisk and temper the yogurt.

   1.In a small bowl, whisk the room-temperature yogurt with 2 tablespoons of warm water until completely smooth.

   2.Take the pan off the heat and let it cool for 1 minute.

   3.Pour the yogurt mixture into the pan in a steady stream while whisking constantly to prevent curdling.

   TIPYogurt curdles if added to a very hot pan — taking the pan off the flame and whisking continuously is the key to a silky-smooth gravy.
6. 6
   simmer · ~10 min

   Simmer the gravy.

   1.Return the pan to low heat and add the remaining warm water.

   2.Add salt and stir gently to combine.

   3.Simmer uncovered for 8 to 10 minutes, stirring once in a while, until the gravy thickens slightly and little beads of ghee rise to the surface.

   TIPKeep the heat on the lowest setting — a gentle bubble is all you need. A vigorous boil will split the yogurt.
7. 7
   assemble · ~2 min

   Add the boiled eggs to the gravy.

   1.Cut the peeled hard-boiled eggs in half lengthwise.

   2.Gently slide the egg halves, yolk side up, into the simmering gravy.

   3.Spoon some gravy over the eggs and let them warm through for 2 minutes.
8. 8
   garnish

   Finish and serve.

   Turn off the heat. Sprinkle freshly ground black pepper and chopped coriander leaves over the eggs. Serve warm with steamed rice or naan.

Cuisines we love