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Aromatic and rich, this authentic Kashmiri Egg Curry features fried hard-boiled eggs simmered in a yogurt-based gravy, beautifully spiced with fennel and ginger powder. Its vibrant red hue comes from Kashmiri chilies, offering flavor without intense heat.
For 4 servings
Prepare the Spice Base
Fry the Eggs
Temper Spices and Cook the Gravy
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Aromatic and rich, this authentic Kashmiri Egg Curry features fried hard-boiled eggs simmered in a yogurt-based gravy, beautifully spiced with fennel and ginger powder. Its vibrant red hue comes from Kashmiri chilies, offering flavor without intense heat.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 331.11 calories per serving with 15.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Replace the eggs with fried paneer cubes or parboiled potatoes (aloo) for a delicious vegetarian alternative.
For a richer, more indulgent curry, stir in 1-2 tablespoons of fresh cream or a paste of 8-10 soaked cashews at the end of cooking.
Incorporate vegetables like green peas or fried lotus stem (nadru), a Kashmiri specialty, along with the eggs during the simmering stage.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that promote a healthy digestive system and improve gut flora balance.
This curry features spices like turmeric, ginger, and cloves, which contain powerful anti-inflammatory compounds that can help combat chronic inflammation.
It is moderately healthy. Eggs are an excellent source of protein and vitamins. However, the dish involves frying and uses ghee, which adds to the fat content. To make it healthier, you can pan-sear the eggs with minimal oil instead of shallow frying.
A single serving (2 eggs with gravy) contains approximately 300-350 calories. This is an estimate and can vary based on the amount of oil used and the fat content of the yogurt.
Yogurt curdles when exposed to high heat too quickly. To prevent this, always add the whisked yogurt on very low heat and stir continuously until it's well incorporated and starts to warm up. Using room temperature, full-fat yogurt also helps stabilize it.
Yes, you can use any neutral vegetable oil or more ghee. However, mustard oil imparts a unique pungent flavor that is traditional to many Kashmiri dishes.
Store the curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop.