How do I stop the yogurt from curdling in the gravy?

Whisk the yogurt well, lower the heat before adding it, and stir continuously until it blends smoothly into the masala.

Can I make Kashmiri Egg Curry ahead of time?

Yes. The curry keeps well and often tastes better after a few hours as the eggs and gravy absorb more spice.

Can I skip the tomato puree in this recipe?

You can, but the gravy will be less rounded and slightly paler; tomato adds body, acidity, and balance to the yogurt.

What should I serve with Kashmiri Egg Curry?

Steamed rice, jeera rice, soft roti, or naan all work well with this gently spiced, medium-bodied gravy.

How should I reheat leftovers without splitting the sauce?

Warm the curry over low heat, stirring occasionally, and avoid a hard boil so the yogurt-based gravy stays smooth.

Home / Recipes / kashmiri / Kashmiri Egg Curry

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Kashmiri Egg Curry

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.