Kashmiri Egg Gushtaba Style
IndianIndian RecipesDesi eggsMedium
Kashmiri gushtaba-style egg curry — boiled eggs in a mild white yoghurt gravy with fennel, cardamom and a hint of saffron.
Prep time12 min
Cook time25 min
Total time37 min
Servings4
Ingredients
- 6 eggs, boiled and peeled
- 1 cup yoghurt, whisked
- 1 tsp fennel powder
- 2 green cardamoms
- 1/2 tsp ginger powder
- 1 pinch saffron soaked in warm milk
- 1/2 tsp salt
- 2 tbsp oil
- Fresh mint for garnish
Method
- Heat oil and add green cardamoms until fragrant.
- Lower the heat and add whisked yoghurt slowly, stirring constantly.
- Add fennel powder, ginger powder and salt; cook on low heat for 5 minutes.
- Add the boiled eggs and saffron milk; simmer gently for 8 minutes.
- Garnish with mint and serve with rice.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)13 g
Fat (estimate)16 g
Carbs (estimate)12 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.