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Hard-boiled eggs are fried until golden and then simmered in a fragrant, yogurt-based gravy spiced with fennel and ginger. A classic dish from the Kashmir valley, perfect with steamed rice.
For 4 servings
Prepare and Fry the Eggs
Sauté Aromatics and Onions
Create the Yogurt-Spice Base
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Hard-boiled eggs are fried until golden and then simmered in a fragrant, yogurt-based gravy spiced with fennel and ginger. A classic dish from the Kashmir valley, perfect with steamed rice.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 352.56 calories per serving with 16.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Garnish and Serve
For a richer, creamier texture, add 1 tablespoon of cashew paste along with the yogurt-spice mixture.
Add 4-5 boiled and fried baby potatoes along with the eggs for a more substantial curry.
Replace eggs with firm tofu cubes (fried until golden) or boiled chickpeas. Use a plant-based yogurt and a neutral oil instead of mustard oil if preferred.
Add 1-2 slit green chillies along with the ginger-garlic paste for an extra kick of heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of yogurt (curd) introduces beneficial probiotics to the dish, which can help improve digestion and maintain a healthy gut microbiome.
Spices like turmeric (containing curcumin), ginger, and cloves are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
One serving of Kashmiri Egg Masala contains approximately 330-360 calories. This is an estimate and can vary based on the size of the eggs, the type of curd, and the amount of oil used.
Yes, it can be part of a healthy diet. It's an excellent source of high-quality protein from eggs and contains beneficial probiotics from yogurt. The spices offer anti-inflammatory benefits. However, it is moderately high in fat due to the oil, so it's best enjoyed in moderation.
To prevent curdling, ensure three things: 1) Use full-fat yogurt at room temperature. 2) Whisk it very well until completely smooth. 3) Always add the yogurt mixture to the pan on the lowest possible heat while stirring continuously until it comes to a gentle simmer.
While onions form the base of the gravy, you can make a 'no onion, no garlic' version. Skip the onions and ginger-garlic paste. The flavor will be different, relying more heavily on the yogurt and powdered spices, which is also a traditional preparation style in some households.
This dish pairs beautifully with plain steamed basmati rice, which soaks up the delicious gravy. It also goes well with Jeera Rice, naan, or roti.
Yes, this curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.