Kashmiri Anda Rogan Josh Style
PakistaniPakistani RecipesDesi eggsMedium
Kashmiri-style egg curry in a rich rogan josh gravy with Kashmiri red chillies, fennel and dry ginger. Warm, aromatic and best with steamed rice or naan.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 2 onions, finely chopped
- 3 tbsp mustard oil or regular oil
- 1 tbsp ginger-garlic paste
- 2 tsp Kashmiri red chilli powder
- 1 tsp fennel (saunf) powder
- 1/2 tsp dry ginger powder
- 1/2 tsp haldi (turmeric)
- 1/2 tsp garam masala
- 1/2 cup dahi (yoghurt), whisked
- Salt to taste
- Fresh coriander
- Steamed rice or naan to serve
Method
- Boil the eggs for 10 minutes, cool and peel.
- Heat oil and fry the onions until soft and light golden.
- Add ginger-garlic paste and fry for 1 minute.
- Add Kashmiri chilli, fennel, dry ginger and haldi with a splash of water; cook for 3 minutes.
- Lower the heat and stir in the whisked dahi; cook gently for 3 minutes.
- Add the boiled eggs and 1/2 cup water; simmer for 8 minutes.
- Sprinkle garam masala and coriander. Serve hot with steamed rice or naan.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: add dahi on low heat so it does not split; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg and milk (dahi). Substitution: use regular red chilli powder if Kashmiri chilli is not available — the colour will be deeper and the heat stronger. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a pinch of saffron soaked in warm water for a festive Kashmiri touch.