Anda Yakhni
A classic Kashmiri delight where hard-boiled eggs are simmered in a fragrant, creamy yogurt-based gravy. Flavored with fennel and ginger, this mild yet aromatic curry is a unique and comforting meal.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Take the hard-boiled and peeled eggs and prick them all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
- c.Heat 1 tbsp of ghee in a pan over medium heat. Add the pricked eggs and shallow fry for 2-3 minutes, turning gently, until they develop a pale golden, slightly blistered skin. Remove from the pan and set aside.
- 2
Step 2
- a.Create the Yogurt Base
- b.In a mixing bowl, add the room-temperature yogurt and besan.
- c.Whisk thoroughly until completely smooth with no lumps. This is key to a silky gravy.
- d.Slowly pour in 1 cup of water while continuing to whisk, until you have a smooth, thin buttermilk-like mixture.
- 3
Step 3
- a.Temper the Whole Spices
- b.In a heavy-bottomed pot or kadai, heat the remaining 2 tbsp of ghee on medium-low heat.
- c.Add the whole spices: tej patta, dalchini, hari elaichi, badi elaichi, and laung.
- d.Sauté for about 45 seconds until they become fragrant. Be careful not to burn them.
- e.Add the hing and stir for another 10 seconds.
- 4
Step 4
- a.Cook the Yakhni Gravy
- b.Reduce the heat to the absolute lowest setting. This is the most critical step to prevent curdling.
- c.Slowly pour the whisked yogurt mixture into the pot in a steady stream, stirring continuously and vigorously with a whisk or spoon.
- d.Continue stirring without stopping until the mixture comes to a gentle boil. This can take 8-10 minutes. Do not rush this step.
- e.Once it begins to boil, the yogurt is stabilized and will not curdle.
- 5
Step 5
- a.Simmer and Flavor
- b.Once the gravy is boiling, add the saunf powder, sonth, and salt. Stir well to combine.
- c.Allow the gravy to simmer gently on low heat for 5-7 minutes. This will cook out the raw taste of the spices and allow the flavors to meld together.
- 6
Step 6
- a.Add Eggs and Finish
- b.Gently slide the fried eggs into the simmering yakhni.
- c.Cover the pot and let it cook for another 4-5 minutes on low heat, allowing the eggs to absorb the aromatic gravy.
- d.Turn off the heat. Stir in the garam masala and crushed dried mint leaves.
- e.Let the curry rest for at least 5 minutes before serving. This allows the flavors to settle. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat yogurt at room temperature to minimize the chances of curdling.
- 2Stirring the yogurt mixture continuously on low heat until it boils is the most critical step to get a smooth, creamy gravy.
- 3Pricking the boiled eggs is essential for them to absorb the subtle flavors of the yakhni.
- 4Lightly frying the eggs before adding them to the gravy gives them a wonderful texture and prevents them from becoming rubbery.
- 5For the most authentic flavor, use freshly ground fennel powder.
Adapt it for your goals.
Vegetarian
Replace eggs with 250g of paneer cubes (lightly fried) or 2 cups of boiled lotus stem (Nadru) to make Paneer Yakhni or Nadru Yakhni.
Richer GravyRicher Gravy
For a creamier and richer texture, blend 1 tablespoon of soaked cashews into a paste and add it along with the yogurt mixture.
Meat VersionMeat Version
Use the same yakhni base to cook 500g of bone-in mutton pieces (pressure cooked until tender first) for a classic Mutton Yakhni.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Promotes Gut Health
The yogurt (dahi) base is rich in probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost immunity.
Aids Digestion
Key spices like fennel powder (saunf) and dried ginger powder (sonth) are traditionally known for their carminative and digestive properties, helping to soothe the stomach and prevent bloating.
Rich in Healthy Fats
Ghee is a source of healthy saturated fats and butyric acid, which can help reduce inflammation and support gut health.
Frequently asked questions
The three golden rules are: 1) Use full-fat yogurt at room temperature. 2) Add a stabilizer like besan (gram flour). 3) Add the yogurt mixture to the pan on the lowest possible heat and stir continuously and vigorously until it comes to a full boil.