Kashmiri Egg Potato Curry

Name: Kashmiri Egg Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 4 pcs egg (hard-boiled and peeled); 300 g potato (small, peeled and halved); 0.75 cup yogurt (plain, whisked); 2 tbsp mustard oil; 1.5 cup water; 1 tsp fennel powder; 1 tsp ginger powder; 0.5 tsp Kashmiri red chili powder; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp cumin seeds; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch cinnamon; 0.5 tsp salt; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

A homestyle Kashmiri curry with boiled eggs and tender potatoes simmered in a lightly spiced yogurt gravy. It is comforting, gently warming, and pairs beautifully with steamed rice or roti for an easy family meal.

PREP

15m

COOK

30m

SERVES

ONE SERVING CONTAINS ABOUT 1 CUP OF CURRY WITH 2 EGGS AND 1 POTATO.

229 cal

SERVINGS

METHOD · 8 STEPS

boil · ~22 min
Boil the eggs and potatoes.
1.Place the eggs in a saucepan, cover with water, and boil until hard-cooked, about 10 minutes.
2.Lift out the eggs, cool, peel, and keep aside.
3.In the same pan or another pot, boil the potatoes until just tender, about 10 to 12 minutes.
4.Drain the potatoes and keep them aside.
TIPDo not overboil the potatoes or they may break when simmered in the gravy.
prep · ~3 min
Prick the eggs and whisk the yogurt.
Lightly prick the boiled eggs with a fork or toothpick so they take on more flavor. Whisk the yogurt until smooth, then mix in the fennel powder, ginger powder, Kashmiri red chili powder, and turmeric powder.
fry · ~4 min
Lightly fry the eggs and potatoes.
1.Heat the mustard oil in a kadai over medium heat until it reaches its smoking point, then lower the heat slightly.
2.Add the boiled eggs and potatoes and fry them gently until lightly golden in spots, 3 to 4 minutes.
3.Lift them out to a plate and keep aside.
TIPA light fry gives the eggs and potatoes a better texture and helps them hold up in the curry.
temper · ~1 min
Make the spice base.
1.In the same oil, add cumin seeds, green cardamom, cloves, cinnamon, and asafoetida.
2.Let the spices sizzle until fragrant, about 20 to 30 seconds.
TIPKeep the heat moderate so the whole spices bloom without burning.
simmer · ~5 min
Cook the yogurt gravy.
1.Lower the heat and add the whisked yogurt mixture to the pan.
2.Stir continuously for 1 to 2 minutes so the yogurt stays smooth and does not split.
3.Add water and salt, then bring the curry to a gentle simmer.
TIPDo not let the pan get too hot when adding yogurt, or the gravy can curdle.
simmer · ~12 min
Simmer the eggs and potatoes in the curry.
Add the fried eggs and potatoes to the gravy. Cover and simmer on low heat for 10 to 12 minutes, until the flavors meld and the curry slightly thickens.
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
Bring the mustard oil to a brief smoking point first, then reduce the heat to tame its raw sharpness before frying.
2
Prick the boiled eggs lightly, not deeply, so they absorb the gravy without breaking apart during simmering.
3
Boil the potatoes only until just tender; they should hold their shape when fried and later simmered in the yogurt sauce.
4
Whisk the yogurt until completely smooth before adding spices to help the gravy stay silky and lump-free.
5
Add the yogurt mixture only on low heat and stir constantly for the first couple of minutes to prevent splitting.
6
Fry the eggs and potatoes until only lightly golden, not deeply browned, so the delicate Kashmiri spice flavors stay balanced.
7
Let the curry rest for 5 minutes off the heat before serving so the fennel, ginger, and whole spices settle into the gravy.