In a book published by The Pillsbury Co. in 1905 titled “A Book for a Cook,” it is mentioned that eggs have two advantages over all other foods: they are widely available and the eater can be sure they have not been handled. As a former chef and now a hotelier, I have always sought ways to enhance the appreciation of eggs as a main course ingredient. Despite being readily available everywhere, I believe eggs should be glorified in their preparation. This led me to create my version of Egg Yakhni, a traditional Kashmiri dish usually prepared with meat in curry or pulao. I also developed my own Yakhni Masala. Check out my recipe for a tasty Egg Yakhni, which is ready in under 40 minutes and serves as a great alternative to meat.
Prep Time – 15 mins
Cook Time – 25 mins
Total time – 40 mins
Serves – 3
Ingredients:
Eggs ( boiled ) – 4
Onions – 50 gm
Tomato – 3 ( approx 150 gms )
Ginger Garlic paste – 2 tbsp
Green Chillies – 5 to 6
Chicken Stock – 1 cup
Curd – 1 cup
Aniseed powder ( saunf ) – ½ tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Mace – 1 small piece
Star Anise – 1
Cinnamon – 1 PC
Green Cardamom – 4 to 5
Black Cardamom – 3 to 4
Black Pepper – ½ tsp
Clove – 4 to 5 pcs
Bay Leaf – 1
Cassia
Salt – to taste
Dry Mint Leaves – 2 tbsp
Oil / Ghee – 40 ml
Method:
1 ) Grind the Onions, Tomatoes and Green chillies to a paste and set aside.
2 ) Heat Oil and saute the paste till it gets roasted brown.
3 ) Add ginger-garlic paste along with all the spices and dry mint leaves and fry further on a slow
flame for about 5 mins.
4 ) Now add Curd, Chicken stock and salt. Cover the pan with a lid and let it cook on a slow
flame for about 10 minutes. Remove from flame. Add the Boiled eggs, garnish with some dry Mint
leaves and serve with Roti or Rice.
N.B: Optional – before starting to roast the masala, you can fry the eggs in case you
desire to.
Vegetable stock or Water can be substituted in place of Chicken stock.
