Kashmiri Ande ki Yakhni
A classic Kashmiri delight where hard-boiled eggs are simmered in a fragrant, yogurt-based gravy. Flavored with fennel and ginger, this creamy, mild curry is a unique and comforting dish perfect with rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Boil and Peel Eggs
- b.Place the eggs in a saucepan and cover them with cold water by at least an inch.
- c.Bring the water to a rolling boil over high heat, then reduce the heat to a simmer and cook for 10 minutes for perfectly hard-boiled eggs.
- d.Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes to stop the cooking process and make peeling easier.
- e.Once cooled, gently crack and peel the eggs.
- 2
Step 2
- a.Prepare and Fry the Eggs
- b.Using a fork or toothpick, gently prick the peeled eggs all over. This helps them absorb the gravy's flavor.
- c.Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
- d.Carefully place the pricked eggs in the hot ghee and shallow-fry for 3-4 minutes, turning them occasionally, until they develop a light golden, slightly crisp skin. Remove from the pan and set aside.
- 3
Step 3
- a.Prepare the Yakhni Base
- b.In a mixing bowl, add the full-fat curd. Whisk it vigorously until it is completely smooth and free of any lumps.
- c.Add the fennel powder and dry ginger powder to the whisked curd and mix until well combined. Set this mixture aside.
- 4
Step 4
- a.Temper Spices and Cook the Gravy
- b.In the same pan used for the eggs, heat the remaining 1 tablespoon of ghee over low-medium heat.
- c.Add the bay leaf, green cardamoms, black cardamoms, cloves, and cinnamon stick. Sauté for about 45 seconds until the spices become fragrant.
- d.Add the asafoetida and stir for another 10 seconds.
- e.Turn the heat to the absolute lowest setting. Slowly pour in the yogurt mixture while stirring continuously and vigorously with a whisk. This is the most critical step to prevent curdling.
- f.Continue stirring on low heat for 5-7 minutes until the mixture comes to a gentle simmer and you see ghee separating at the edges.
- 5
Step 5
- a.Simmer the Curry
- b.Once the yakhni base is simmering, add 1.5 cups of water and salt. Stir well to combine.
- c.Increase the heat to medium and bring the gravy to a boil.
- d.Gently slide the fried eggs into the boiling gravy.
- e.Reduce the heat back to low, cover the pan with a lid, and let the curry simmer for 10-12 minutes. This allows the eggs to soak up all the aromatic flavors.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. The gravy should be creamy but not overly thick. Let it rest for 5 minutes.
- c.Just before serving, sprinkle the crushed dried mint leaves over the curry.
- d.Serve hot with steamed Basmati rice or Kashmiri Pulao.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, room temperature yogurt to minimize the risk of curdling. Cold yogurt is more likely to split when added to a hot pan.
- 2The key to a smooth yakhni is to stir the yogurt mixture continuously on the lowest possible heat until it comes to a simmer.
- 3Do not skip pricking the eggs; it's essential for them to absorb the flavors of the gravy.
- 4Frying the boiled eggs gives them a pleasant, firm texture that holds up well in the curry.
- 5For an authentic taste, use freshly ground fennel powder if possible.
- 6Let the curry rest for 5-10 minutes before serving to allow the flavors to meld together beautifully.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of paneer cubes, shallow-fried until golden. This variation is known as Paneer Yakhni.
Meat basedMeat-based
Use the same yakhni base to cook chicken or mutton pieces for a classic Chicken or Mutton Yakhni. Adjust cooking time accordingly.
Richer GravyRicher Gravy
For a richer, creamier gravy, you can add a tablespoon of cashew paste along with the yogurt mixture.
Why this is on our healthy list.
Excellent Source of Protein
With eggs and yogurt as its main components, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Aids Digestion
Key spices like fennel (saunf), dry ginger (sonth), and asafoetida (hing) are well-known in traditional medicine for their digestive properties, helping to prevent bloating and indigestion.
Frequently asked questions
There are three key steps: 1) Use full-fat, room temperature yogurt. 2) Whisk it until completely smooth before adding. 3) Add the yogurt mixture to the pan on the lowest possible heat and stir continuously and vigorously until it comes to a simmer.