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A simple yet profoundly flavorful Kashmiri breakfast where eggs are fried in mustard oil infused with aromatic spices like fennel and ginger. This unique twist on the classic fried egg, known as 'Kashmiri Ande', is ready in under 10 minutes and offers a warm, spicy start to your day.
Heat the mustard oil in a small, flat-bottomed frying pan over medium-high heat. Allow the oil to heat for about 1-2 minutes until it becomes very hot and you see faint smoke rising. This crucial step mellows the oil's pungent flavor.
Immediately reduce the heat to low. Add the hing, Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder to the hot oil. Stir constantly for 10-15 seconds until the spices are fragrant. Do not let them burn.
Carefully crack the eggs into the spiced oil, ensuring they don't overlap too much. For best results, crack each egg into a small bowl first before sliding it into the pan. Sprinkle the salt evenly over the eggs.
Cook on low-medium heat. As the egg whites begin to set, use a spoon to gently baste the eggs by spooning the hot, spiced oil over the whites and yolks. Continue this process for 3-5 minutes until the whites are fully cooked and the yolks reach your desired doneness.
Once cooked, carefully remove the eggs from the pan with a spatula. Garnish with optional fresh cilantro and serve immediately with traditional Kashmiri bread like Girda or Lavasa, or with toast.
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A simple yet profoundly flavorful Kashmiri breakfast where eggs are fried in mustard oil infused with aromatic spices like fennel and ginger. This unique twist on the classic fried egg, known as 'Kashmiri Ande', is ready in under 10 minutes and offers a warm, spicy start to your day.
This kashmiri recipe takes 8 minutes to prepare and yields 2 servings. At 337.63 calories per serving with 12.99g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Add 1 finely chopped garlic clove to the oil just before adding the powdered spices for an extra layer of flavor.
For a different, richer flavor profile, you can substitute the mustard oil with ghee. However, mustard oil is key to the authentic Kashmiri taste.
Add a pinch of garam masala along with the other spices for a warmer, more complex aroma.
Sprinkle some toasted sesame seeds on top before serving for a nutty crunch.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Spices like turmeric (containing curcumin) and dry ginger have potent anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.
Fennel powder and hing (asafoetida) are traditionally used in Indian cooking to aid digestion, reduce gas, and prevent bloating.
Mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
One serving, which consists of two eggs prepared this way, contains approximately 330-350 calories, primarily from the eggs and the mustard oil.
Yes, in moderation. Eggs are a great source of protein and vitamins. The spices used, like turmeric and ginger, have anti-inflammatory benefits. Mustard oil is rich in monounsaturated fats. However, it is a fried dish, so portion control is key.
You can, but mustard oil is essential for the authentic, pungent flavor of this Kashmiri dish. If you must substitute, ghee would be the next best option for a rich flavor, or a neutral oil like sunflower oil if you prefer.
Powdered spices can burn in seconds in hot oil. It's crucial to lower the heat to the minimum setting right before adding the spices and to stir them for only 10-15 seconds before adding the eggs.
Traditionally, they are served with Kashmiri breads like Girda or Lavasa. They also pair wonderfully with simple toast, roti, or paratha to soak up the delicious spiced oil.
The key is to cook on low-medium heat and baste continuously. Cook for about 3 minutes, or until the whites are just set but the yolk still jiggles when you gently shake the pan.