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A fragrant Kashmiri curry where hard-boiled eggs are simmered in a luscious, yogurt-based gravy. Flavored with fennel and ginger, this dish is a unique and comforting meal, best served with steamed rice.
Prepare the Eggs
Shallow-Fry the Eggs
Prepare the Yogurt Base
A fragrant Kashmiri curry where hard-boiled eggs are simmered in a luscious, yogurt-based gravy. Flavored with fennel and ginger, this dish is a unique and comforting meal, best served with steamed rice.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 303.34 calories per serving with 16.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Temper Spices and Cook the Gravy
Simmer and Finish
Replace the eggs with 250g of paneer cubes (shallow-fried until golden) or boiled and fried lotus stems (Nadru).
For a richer, more luxurious gravy, you can add 1 tablespoon of cashew paste along with the yogurt mixture.
Add a pinch of saffron soaked in 2 tablespoons of warm milk to the gravy in the last 5 minutes of simmering for a beautiful aroma and subtle color.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting immunity.
Key spices like fennel powder (saunf) and dry ginger powder (sonth) are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for various bodily functions, including brain health and hormone production.
One serving of Egg Yakhni (approximately 1 cup with 2 eggs) contains around 350-400 calories, primarily from the eggs, full-fat yogurt, and ghee.
Yes, Egg Yakhni can be a healthy dish. It's an excellent source of high-quality protein from eggs and provides probiotics from yogurt, which is great for gut health. The spices like fennel and ginger aid digestion. To make it lighter, you can use less ghee.
Yogurt curdles due to sudden changes in temperature or not being stabilized. To prevent this: 1) Always use full-fat, room-temperature yogurt. 2) Whisk it very well with a stabilizer like besan. 3) Add it to the pan on the lowest possible heat. 4) Stir continuously and without stopping until it comes to a full boil.
Yes, Egg Yakhni tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, avoiding boiling it again.
Egg Yakhni is traditionally served with plain steamed basmati rice, which perfectly complements its subtle, aromatic flavors. You can also serve it with a simple side salad.
This recipe goes great with these complete meals
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