Kashmiri Anda Wazwan Style
PakistaniPakistani RecipesDesi eggsMedium
Boiled eggs in a fragrant Kashmiri yoghurt gravy with saffron and Kashmiri red chilli — a wazwan-inspired egg curry served with rice.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 6 eggs, boiled and peeled
- 1 cup yoghurt, whisked
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp saffron soaked in 2 tbsp warm milk
- 1/2 tsp garam masala
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil and fry the onions until golden.
- Add ginger-garlic paste and Kashmiri chilli powder; cook for 1 minute.
- Lower the heat, add the whisked yoghurt slowly and stir until smooth.
- Add the boiled eggs, saffron milk, salt and garam masala; simmer for 10 minutes.
- Garnish with coriander and serve with rice.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)13 g
Fat (estimate)17 g
Carbs (estimate)16 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: boil eggs fully and keep the yoghurt gravy on low heat so it does not split. Allergen: egg, milk. Substitute: use a pinch of turmeric instead of saffron. Nutrition figures are estimates only, based on standard per-egg values.