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A fragrant and aromatic egg curry from the Kashmir valley. Hard-boiled eggs are fried until golden and simmered in a rich, fiery red gravy flavored with fennel, dry ginger, and a blend of whole spices. A unique dish that pairs perfectly with steamed rice.
For 4 servings
Prepare the eggs: Take the hard-boiled and peeled eggs and prick them all over with a fork or toothpick. This helps them absorb the gravy flavors and prevents them from bursting while frying.
Fry the eggs: Heat the mustard oil in a heavy-bottomed pan or kadai over high heat until it just starts to smoke. Turn off the heat and let it cool slightly. Turn the heat back to medium and carefully add the pricked eggs. Shallow fry for 4-5 minutes, turning occasionally, until they are golden brown and have a slightly blistered, crisp skin. Remove the fried eggs with a slotted spoon and set them aside.
Sauté aromatics and spices: In the same oil, add the hing, cumin seeds, cloves, green cardamoms, black cardamom, and cinnamon stick. Sauté for about 30 seconds until they become fragrant. Add the thinly sliced onions and fry for 6-8 minutes until deep golden brown. In a small bowl, whisk together the Kashmiri red chilli powder, fennel powder, dry ginger powder, and turmeric powder with 2-3 tablespoons of water to make a smooth paste. Add this spice paste to the pan and cook on low heat for 2-3 minutes, stirring continuously, until the oil begins to separate from the masala.
Build the gravy: Reduce the heat to the lowest setting. Add the whisked yogurt to the pan, a little at a time, stirring vigorously and continuously to prevent it from curdling. Once all the yogurt is incorporated, continue to cook for another 3-4 minutes until the mixture thickens and you see oil on the surface. Pour in 1.5 cups of water and add the salt. Stir well and bring the gravy to a gentle boil.
Simmer and finish: Gently slide the fried eggs into the simmering gravy. Cover the pan and let the curry simmer on low heat for 8-10 minutes. Turn off the heat, sprinkle the garam masala over the curry, and give it a gentle stir. Garnish with freshly chopped coriander leaves. Let it rest for 5-10 minutes before serving.
A fragrant and aromatic egg curry from the Kashmir valley. Hard-boiled eggs are fried until golden and simmered in a rich, fiery red gravy flavored with fennel, dry ginger, and a blend of whole spices. A unique dish that pairs perfectly with steamed rice.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 371.35 calories per serving with 19.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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To reduce fat, pan-sear the eggs in just 1 teaspoon of oil instead of shallow frying, and use low-fat yogurt for the gravy.
Use pre-boiled eggs. You can skip frying the eggs and add them directly to the gravy to simmer, which saves about 5-7 minutes.
Add boiled and fried potatoes (aloo) along with the eggs to make it a more substantial Kashmiri Aloo Anda Curry.
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