Kashmiri Ande ki Yakhni

Name: Kashmiri Ande ki Yakhni
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); 1.5 cup yogurt (plain, whisked until smooth); 2 tbsp mustard oil; 1.5 cup water; 2 tsp fennel powder; 1 tsp dry ginger powder; 0.5 tsp cumin seeds; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon; 1 pcs bay leaf; 1 pinch asafoetida; 1 pinch turmeric powder (for coating the eggs); 0.5 tsp red chili powder (mild Kashmiri style preferred); 0.5 tsp salt

RATING

4.2/5(32)

TASTE SCORE

8/10

Hard-boiled eggs tucked into a light, aromatic yogurt gravy flavored with fennel, dry ginger, and whole spices. This Kashmiri-style curry is gently spiced, soothing, and especially good with plain rice or roti.

PREP

15m

COOK

25m

SERVES

1 CUP CURRY WITH 2 EGGS

238 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Boil and peel the eggs.
Boil the eggs until hard-set, cool them under running water, and peel. Pat them dry so they fry lightly without spluttering.
TIPDry eggs take color better and keep the oil from spitting.
mix · ~3 min
Whisk the yogurt base.
1.Add yogurt to a bowl and whisk until completely smooth.
2.Mix in fennel powder, dry ginger powder, and red chili powder.
3.Add water gradually and whisk again so the mixture is lump-free.
fry · ~3 min
Lightly fry the eggs.
1.Heat 1 tbsp mustard oil in a pan until it just begins to smoke lightly, then lower the heat.
2.Add the peeled eggs and a pinch of turmeric powder.
3.Roll the eggs in the oil until they turn lightly golden in spots, about 2 to 3 minutes.
TIPKeep the heat moderate so the eggs color gently instead of blistering too fast.
temper · ~1 min
Make the whole spice tempering.
1.Add the remaining 1 tbsp mustard oil to the pan.
2.Add cumin seeds, green cardamom, cloves, cinnamon, and bay leaf.
3.Let the spices sizzle for 20 to 30 seconds until fragrant.
4.Add asafoetida and stir briefly.
simmer · ~8 min
Cook the yogurt gravy gently.
1.Lower the heat completely and pour in the yogurt mixture slowly, stirring constantly.
2.Add salt and keep stirring until the gravy warms up and looks even.
3.Cook on low heat for 6 to 8 minutes, stirring often, until the gravy gently simmers and slightly thickens.
TIPDo not let the pan get too hot when adding yogurt or the gravy can split.
simmer · ~6 min
Simmer the eggs in the yakhni.
Add the fried eggs to the gravy and spoon the yakhni over them. Simmer on low heat for 5 to 6 minutes so the eggs pick up the flavor of the spiced yogurt.
rest · ~4 min
Let the curry stand briefly.
Turn off the heat and let the yakhni rest for 3 to 4 minutes before serving. This helps the gravy settle and the spice flavors round out.
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 the final simmer so the yakhni seasons the egg more deeply.
2
Smoke the mustard oil briefly, then reduce the heat before cooking; this tames its raw sharpness without losing character.
3
Keep the yogurt at room temperature before whisking it with water to reduce the chance of the gravy splitting.
4
When adding the yogurt mixture, pour in a thin stream and stir constantly so the sauce stays smooth and silky.
5
Do not brown the whole spices too much; the yakhni should taste aromatic and gentle, not bitter or heavily roasted.
6
Let the curry rest a few minutes off the heat before serving so the fennel and dry ginger taste more rounded.
7
Store leftovers chilled and reheat only on very low heat, stirring often, because yogurt gravies can separate if boiled hard.