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A delightful Kashmiri street-food style dish where hard-boiled eggs are tossed in a spicy, tangy masala of onions, tomatoes, and aromatic spices. It's a quick and flavorful preparation, perfect as an appetizer or a side dish.
For 4 servings
Prepare the Eggs
Sauté Aromatics
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A delightful Kashmiri street-food style dish where hard-boiled eggs are tossed in a spicy, tangy masala of onions, tomatoes, and aromatic spices. It's a quick and flavorful preparation, perfect as an appetizer or a side dish.
This kashmiri recipe takes 35 minutes to prepare and yields 4 servings. At 292.01 calories per serving with 14.63g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or side.
Build the Masala
Combine and Finish
Replace the eggs with 250g of paneer cubes or large mushrooms. Pan-fry them until golden before adding to the masala.
Add 1/2 cup of diced bell peppers (capsicum) along with the tomatoes for extra crunch and flavor.
For a richer, less traditional take, stir in 2 tablespoons of fresh cream or whisked yogurt at the end of cooking, with the heat turned off.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Spices like turmeric (containing curcumin) and the use of onions and tomatoes provide a range of antioxidants that help combat oxidative stress in the body.
Fennel powder, a key spice in this recipe, is well-known for its digestive properties, helping to reduce bloating and improve gut health.
Yes, it can be part of a healthy diet. Eggs are an excellent source of high-quality protein and essential nutrients. The dish uses whole spices with various health benefits. To make it healthier, you can be mindful of the amount of oil used.
One serving of Kashmiri Anda Kanti contains approximately 280-320 calories, primarily from the eggs and oil. The exact count can vary based on the size of the eggs and the amount of oil used.
While mustard oil provides the authentic Kashmiri flavor, you can substitute it with any neutral vegetable oil or ghee if you prefer.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
It's very versatile. Serve it as an appetizer on its own, or as a side dish with dal and rice. It also pairs wonderfully with Indian breads like roti, naan, or Kashmiri girda.
To reduce the heat, you can decrease the amount of Kashmiri red chili powder and omit the green chilies or remove their seeds before adding them.