Kashmiri Egg Yakhni
IndianIndian RecipesDesi eggsMedium
A Kashmiri yogurt-based egg yakhni with fennel, dry ginger and green cardamom. Delicate, aromatic and served with steamed rice.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 1 cup dahi (yoghurt), whisked
- 1 tsp fennel (saunf) powder
- 1/2 tsp dry ginger powder
- 2 green cardamom, crushed
- 1/2 tsp haldi (turmeric)
- 1 tbsp ghee
- 1 tsp zeera (cumin seeds)
- Salt to taste
- Fresh mint leaves
- Steamed rice to serve
Method
- Boil the eggs for 10 minutes, cool and peel.
- Heat ghee, add zeera and crushed cardamom; fry for 30 seconds.
- Lower the heat and stir in the whisked dahi slowly, stirring constantly.
- Add fennel, dry ginger and haldi; cook gently for 5 minutes without letting it boil hard.
- Add the boiled eggs and 1/4 cup water; simmer on low heat for 5 minutes.
- Garnish with fresh mint leaves.
- Serve hot with steamed rice.
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: keep the heat low when cooking dahi so it does not split; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg and milk (dahi, ghee). Substitution: use a little cream instead of dahi for a richer yakhni. 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 touch.