Egg Yakhni
A fragrant Kashmiri curry where hard-boiled eggs are simmered in a luscious, yogurt-based gravy. Flavored with fennel and ginger, this dish is a unique and comforting meal, best served with steamed rice.
For 4 servings
Prepare the Eggs
- Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
- Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
- Once cool enough to handle, peel the eggs. Gently prick each peeled egg 4-5 times with a fork or toothpick. This helps them absorb the gravy's flavor.
Shallow-Fry the Eggs
- Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
- Carefully place the pricked eggs into the hot ghee. Be cautious as they may splutter.
- Fry the eggs, turning them gently, for 4-5 minutes until they develop a light golden-brown, slightly crisp layer on the outside.
- Remove the fried eggs with a slotted spoon and set them aside on a plate.
Prepare the Yogurt Base
- In a medium bowl, add the room-temperature full-fat curd and besan.
- Whisk vigorously until the mixture is completely smooth and free of any lumps.
- Gradually whisk in 1.5 cups of water until you have a smooth, thin liquid. Set aside.
Temper Spices and Cook the Gravy
- In the same pan used for the eggs, add the remaining 1 tablespoon of ghee and heat it over low-medium heat.
- Add the asafoetida, cinnamon stick, green cardamoms, black cardamom, and cloves. Sauté for 30-40 seconds until they become fragrant.
- Reduce the heat to the absolute lowest setting. Slowly pour the yogurt-water mixture into the pan, stirring continuously and vigorously with a whisk.
- Continue stirring without stopping until the mixture comes to a gentle boil. This is the most critical step and takes about 6-8 minutes. Constant stirring prevents the yogurt from curdling.
- Once the gravy boils, add the fennel powder, dry ginger powder, and salt. Stir well to combine.
Simmer and Finish
- Gently slide the fried eggs into the simmering gravy.
- Cover the pan with a lid and let the curry simmer on low heat for 8-10 minutes, allowing the eggs to absorb the aromatic flavors.
- Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the curry.
- Let the Egg Yakhni rest for 5 minutes before serving. This allows the flavors to meld beautifully.
- Serve hot with steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, room temperature yogurt to minimize the chances of it splitting when heated.
- 2The most crucial step is to stir the yogurt mixture continuously on low heat until it boils. Do not stop stirring.
- 3Frying the boiled eggs gives them a wonderful texture that holds up well in the gravy and prevents them from becoming rubbery.
- 4For a more authentic Kashmiri flavor, you can use mustard oil for frying the eggs, but finish the gravy with ghee.
- 5Authentic Yakhni is white or off-white. Avoid using turmeric, red chili powder, onions, or tomatoes to maintain its traditional character.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of paneer cubes (shallow-fried until golden) or boiled and fried lotus stems (Nadru).
Richer GravyRicher Gravy
For a richer, more luxurious gravy, you can add 1 tablespoon of cashew paste along with the yogurt mixture.
Flavor BoostFlavor Boost
Add a pinch of saffron soaked in 2 tablespoons of warm milk to the gravy in the last 5 minutes of simmering for a beautiful aroma and subtle color.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Promotes Gut Health
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting immunity.
Aids Digestion
Key spices like fennel powder (saunf) and dry ginger powder (sonth) are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Rich in Healthy Fats
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for various bodily functions, including brain health and hormone production.
Frequently asked questions
One serving of Egg Yakhni (approximately 1 cup with 2 eggs) contains around 350-400 calories, primarily from the eggs, full-fat yogurt, and ghee.