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A fragrant and mildly spicy curry from the beautiful valleys of Kashmir. Hard-boiled eggs and tender potatoes are simmered in a luscious, yogurt-based gravy flavored with fennel and ginger.
For 4 servings
Prepare the eggs and potatoes: Take the peeled hard-boiled eggs and boiled potato halves. Using a fork or toothpick, prick them all over. This crucial step helps them absorb the gravy's flavors. Set aside.
Fry the potatoes and eggs: Heat mustard oil in a heavy-bottomed pan (kadai) over medium-high heat until it reaches its smoking point. Reduce the heat to medium and carefully add the potato halves. Fry for 5-7 minutes, turning occasionally, until they are golden brown and slightly crisp. Remove with a slotted spoon. In the same oil, fry the pricked eggs for 2-3 minutes until they develop a light golden, blistered skin. Remove and set aside with the potatoes.
Create the spice and yogurt base: In a bowl, combine the whisked curd, Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, and salt. Mix thoroughly to form a smooth, lump-free paste.
Temper the whole spices: Reheat the remaining oil in the pan over medium-low heat. Add the bay leaf, cloves, green and black cardamom pods, and cinnamon stick. Sauté for about 30-45 seconds until they become fragrant. Add the asafoetida and stir for a few seconds.
Cook the yogurt gravy: Turn the heat to the absolute lowest setting. Slowly pour the spiced yogurt mixture into the pan, stirring continuously and vigorously to prevent it from curdling. Continue to cook and stir for 5-7 minutes until the mixture thickens and you see oil separating at the edges.
Simmer the curry: Add 1.5 cups of water to the pan and stir well to combine with the yogurt base. Bring the gravy to a gentle boil. Carefully add the fried potatoes and eggs back into the pan.
A fragrant and mildly spicy curry from the beautiful valleys of Kashmir. Hard-boiled eggs and tender potatoes are simmered in a luscious, yogurt-based gravy flavored with fennel and ginger.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 451.25 calories per serving with 18.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Final simmering and resting: Cover the pan and let the curry simmer on low heat for 10-12 minutes. This allows the eggs and potatoes to soak up all the aromatic flavors. Turn off the heat, sprinkle with garam masala, give it a gentle stir, and let the curry rest, covered, for 5-10 minutes before serving.
Replace the eggs with 200g of paneer cubes, lightly fried until golden brown. Add them during the final simmering stage.
For a richer, more complex flavor, add 2 tablespoons of fried onion paste (birista paste) along with the yogurt mixture.
You can add other vegetables like fried lotus stem (nadru) or fried turnips, which are common in Kashmiri cuisine.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The key spices in this curry, such as fennel powder (saunf) and dry ginger powder (sonth), are traditionally known to aid digestion, reduce bloating, and soothe the stomach.
Spices like turmeric, cloves, and cinnamon are packed with antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Kashmiri Egg Potato Curry contains approximately 450-500 calories, depending on the size of the potatoes and the amount of oil used.
It can be part of a balanced diet. Eggs provide high-quality protein, and potatoes offer carbohydrates and potassium. The spices have various health benefits. However, it is moderately high in fat due to the oil and full-fat yogurt. You can reduce the oil for a lighter version.
Curdling usually happens due to a sudden temperature change. To prevent it, ensure your yogurt is at room temperature, whisk it until completely smooth, and always add it to the pan on the lowest heat while stirring continuously until it comes to a gentle simmer.
Yes, you can use a neutral oil like sunflower oil or even ghee. However, mustard oil provides a distinct, pungent flavor that is authentic to Kashmiri cuisine.
This specific recipe is difficult to make vegan as eggs and yogurt are central ingredients. For a similar Kashmiri flavor profile, you could try a potato and lotus stem curry (Nadru Yakhni) using a plant-based yogurt, but the taste and texture will be different.
You can store the leftover curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop.
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