Kashmiri Egg Curry

Name: Kashmiri Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 1 inch ginger (finely grated); 4 pcs garlic (cloves, crushed); 0.5 cup yogurt (plain, whisked); 2 pcs tomato (medium, pureed); 1.5 cup water; 1 inch cinnamon (small stick); 2 pcs green cardamom; 2 pcs cloves; 1 pcs bay leaf; 1 tsp fennel powder; 0.5 tsp dry ginger powder; 1 pinch turmeric powder; 0.5 tsp red chili powder (prefer Kashmiri chili powder); 1 pinch garam masala; 0.5 tsp salt; 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(83)

TASTE SCORE

8/10

Hard-boiled eggs simmer in a gently spiced Kashmiri-style gravy with yogurt, ginger, fennel, and a warm hint of whole spices. It is rich without being heavy and tastes wonderful with steamed rice or roti.

PREP

15m

COOK

30m

SERVES

SERVING CONSISTS OF 2 EGGS WITH APPROXIMATELY 1 CUP OF GRAVY.

236 cal

SERVINGS

METHOD · 8 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pot, cover with water, and boil until hard-cooked. Cool, peel, and keep them ready.
TIPCool the eggs in water before peeling so the shells come off more easily.
fry · ~3 min
Lightly fry the boiled eggs.
Heat 1 tbsp oil in a pan and roll the boiled eggs in it for 2 to 3 minutes until lightly blistered in spots. Remove to a plate.
saute · ~9 min
Cook the whole spices and onions.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.
2.Add cinnamon, green cardamom, cloves, and bay leaf; cook until fragrant, about 30 seconds.
3.Add the chopped onion and cook until light golden, 6 to 7 minutes.
4.Add ginger and garlic and cook until the raw smell disappears, about 1 minute.
TIPKeep the heat moderate so the whole spices flavor the oil without burning.
saute · ~6 min
Cook the tomato base.
Add the pureed tomato and cook until thick and the oil begins to show at the edges, 5 to 6 minutes.
mix · ~3 min
Stir in yogurt and ground spices.
1.Lower the heat.
2.Add the whisked yogurt and stir continuously so it stays smooth.
3.Add fennel powder, dry ginger powder, turmeric powder, red chili powder, garam masala, and salt.
4.Mix well until the masala looks even and glossy.
TIPWhisked yogurt and low heat help prevent curdling.
simmer · ~10 min
Simmer the curry with the eggs.
Pour in the water and bring the gravy to a gentle simmer. Add the fried eggs, cover loosely, and cook for 8 to 10 minutes so the flavors settle into the eggs.
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 before the simmer so the Kashmiri gravy seasons the whites better.
2
Lightly blister the eggs, but do not brown them deeply; a gentle fry keeps them tender instead of rubbery.
3
Cook the onion only to light golden, not dark brown, so the curry stays delicate and balanced.
4
Add the whisked yogurt on low heat and stir constantly to keep the gravy smooth and prevent splitting.
5
Let the tomato puree cook until oil shows at the edges; that is the cue the raw tomato taste is gone.
6
Rest the curry for 10 minutes off the heat before serving so the fennel, dry ginger, and whole spices meld.
7
This curry tastes even better the next day; reheat gently so the yogurt-based gravy does not separate.