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A simple yet deeply flavorful Kashmiri egg curry where hard-boiled eggs are first fried and then simmered in a rich, aromatic gravy made with yogurt and classic Kashmiri spices like fennel and ginger powder.
For 4 servings
Boil and Prepare the Eggs
Fry the Eggs
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A simple yet deeply flavorful Kashmiri egg curry where hard-boiled eggs are first fried and then simmered in a rich, aromatic gravy made with yogurt and classic Kashmiri spices like fennel and ginger powder.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 359.93 calories per serving with 15.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Spice Base
Cook the Gravy
Simmer and Finish
Replace the eggs with large cubes of paneer or parboiled potatoes. Fry them until golden brown before adding to the gravy.
For a richer, creamier gravy, you can add a tablespoon of cashew paste along with the yogurt-spice mixture.
Add a few strands of saffron soaked in 2 tablespoons of warm milk to the gravy during the final simmering stage for a luxurious aroma and color.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The blend of spices like fennel powder (saunf), dry ginger powder (sonth), and asafoetida (hing) are traditionally known in Ayurveda to improve digestion and reduce bloating.
The yogurt base of the curry is a good source of probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestive health.
Spices like turmeric (containing curcumin) and ginger have potent anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
One serving, which is typically two eggs with gravy, contains approximately 300-350 calories. The exact count depends on the amount of oil used and the fat content of the yogurt.
Yes, it's a relatively healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The spices used, like ginger, fennel, and turmeric, have various health benefits, including aiding digestion and reducing inflammation. Using yogurt provides probiotics for gut health.
Yogurt curdles due to a sudden change in temperature. To prevent this, always use room-temperature yogurt, whisk it until completely smooth, and add it to the pan on the lowest possible heat while stirring continuously.
While the authentic recipe relies on eggs and yogurt, you can create a vegan version. Replace eggs with firm tofu cubes or large chunks of boiled potato, fried until golden. Use a plant-based, unsweetened yogurt (like cashew or coconut yogurt) for the gravy, ensuring it's at room temperature before adding.
This curry pairs perfectly with plain steamed basmati rice, which soaks up the delicious gravy. It also goes well with Kashmiri Pulao or simple flatbreads like roti or naan.
Yes, you can use a neutral oil like sunflower or canola oil. However, mustard oil provides a distinct, pungent flavor that is characteristic of authentic Kashmiri and North Indian cooking.