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A classic Kashmiri delight where hard-boiled eggs are simmered in a fragrant, yogurt-based gravy. Flavored with fennel and ginger, this creamy, mild curry is a unique and comforting dish perfect with rice.
For 4 servings
Boil and Peel Eggs
Prepare and Fry the Eggs
Prepare the Yakhni Base
A classic Kashmiri delight where hard-boiled eggs are simmered in a fragrant, yogurt-based gravy. Flavored with fennel and ginger, this creamy, mild curry is a unique and comforting dish perfect with rice.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 316.61 calories per serving with 17.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Temper Spices and Cook the Gravy
Simmer the Curry
Garnish and Serve
Replace the eggs with 250g of paneer cubes, shallow-fried until golden. This variation is known as Paneer Yakhni.
Use the same yakhni base to cook chicken or mutton pieces for a classic Chicken or Mutton Yakhni. Adjust cooking time accordingly.
For a richer, creamier gravy, you can add a tablespoon of cashew paste along with the yogurt mixture.
With eggs and yogurt as its main components, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Key spices like fennel (saunf), dry ginger (sonth), and asafoetida (hing) are well-known in traditional medicine for their digestive properties, helping to prevent bloating and indigestion.
There are three key steps: 1) Use full-fat, room temperature yogurt. 2) Whisk it until completely smooth before adding. 3) Add the yogurt mixture to the pan on the lowest possible heat and stir continuously and vigorously until it comes to a simmer.
Yes, it's a relatively healthy dish. Eggs are a great source of protein and vitamins. The yogurt base provides probiotics, which are good for gut health. It's cooked in ghee, a healthy fat, and uses aromatic spices with digestive benefits. It is also naturally gluten-free.
One serving of Kashmiri Ande ki Yakhni (containing two eggs and gravy) has approximately 320-350 calories, making it a balanced option for a main course when served with rice.
Yes, this curry 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.
It is traditionally served with plain steamed Basmati rice, which perfectly complements the mild and fragrant gravy. You can also serve it with Kashmiri Pulao or a simple roti.
This recipe goes great with these complete meals
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