Kashmiri Anda Curry

Name: Kashmiri Anda Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 tbsp mustard oil; 2 pcs onion (medium, finely chopped); 1 inch ginger (finely grated); 4 pcs garlic (cloves, crushed); 2 pcs tomato (medium, pureed); 0.5 cup yogurt (plain, whisked); 1.5 cup water (for gravy); 0.5 tsp salt; 1 pinch turmeric powder; 0.5 tsp red chili powder (preferably Kashmiri); 1 tsp fennel powder; 0.5 tsp dry ginger powder; 0.5 tsp cumin seeds; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch cinnamon (small piece); 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

Boiled eggs simmered in a lightly spiced Kashmiri-style gravy with fennel, ginger, and yogurt. The sauce is aromatic rather than fiery, with a gentle warmth that pairs beautifully with steamed rice or roti.

PREP

15m

COOK

25m

SERVES

SERVING INCLUDES 2 EGGS WITH APPROXIMATELY 1 CUP OF CURRY.

236 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Boil and peel the eggs.
Cook the eggs in boiling water until hard-boiled, about 10 minutes. Cool, peel, and set aside.
TIPCool the eggs in water before peeling so the shells come off more cleanly.
fry · ~3 min
Lightly fry the boiled eggs.
1.Heat 1 tbsp mustard oil in a pan over medium heat.
2.Add the peeled eggs and turn gently for 2 to 3 minutes.
3.Cook until the eggs get light golden spots on the outside.
4.Remove the eggs to a plate.
TIPA light fry helps the eggs hold their shape and soak up the gravy better.
saute · ~8 min
Cook the whole spices and onions.
1.Add the remaining 1 tbsp mustard oil to the same pan.
2.Add cumin seeds, green cardamom, cloves, and cinnamon.
3.Let them sizzle for 20 to 30 seconds until fragrant.
4.Add the chopped onion and cook until soft and light golden, about 6 to 7 minutes.
saute · ~7 min
Build the masala base.
1.Add grated ginger and crushed garlic and cook for 1 minute.
2.Add tomato puree and cook for 4 to 5 minutes until thickened.
3.Stir in turmeric powder, red chili powder, fennel powder, dry ginger powder, and salt.
4.Cook the masala for 1 minute on low heat.
TIPKeep the heat low after adding ground spices so they do not scorch.
mix · ~2 min
Add the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the masala without splitting.
TIPRoom-temperature yogurt mixes in more smoothly than cold yogurt.
simmer · ~10 min
Simmer the curry with the eggs.
1.Pour in the water and mix well to make a smooth gravy.
2.Bring the curry to a gentle simmer.
3.Add the fried eggs and spoon some gravy over them.
4.Cover and simmer for 8 to 10 minutes so the flavors come together.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick each boiled egg once or twice with a toothpick before simmering so the Kashmiri gravy seeps in better.
2
Heat mustard oil until it just reaches a light smoking point, then reduce the heat before cooking to mellow its sharp raw taste.
3
Fry the eggs only until lightly blistered and golden; over-frying makes the whites rubbery.
4
Whisk the yogurt until completely smooth and add it off-low heat in batches to prevent curdling in the tomato masala.
5
Cook the onion-tomato base until the oil begins to separate at the edges; that is the cue the gravy will taste rounded, not raw.
6
If the curry thickens too much after resting, loosen it with a splash of hot water rather than boiling hard again.
7
This curry tastes even better after 30 minutes of rest, when the fennel, dry ginger, and whole spices settle into the gravy.