Kashmiri Egg Curry recipe (Egg Rogan Josh) is a mild and delicious Kashmiri preparation made with eggs slow cooked in aromatic gravy spiced with fennel, cloves, cardamom, cinnamon & ginger. Perfect with a bowl of hot steaming rice.
I love eggs in every form and can live on them for weeks without complaining. They are just so versatile and healthy that can be put to use in many ways. Ans egg curry is one such preparation I can devour everyday.
Kashmiri egg curry is one of the most comforting and soul satisfying curry. It is an aromatic curry with a refreshing flavours. The key ingredients in this kashmiri egg curry is ennel seeds and dried ginger powder, which gives a different dimension to this curry making it absolutely irresistible.
What are the ingredients used in Kashmiri Egg Curry | Egg Rogan Josh?
This recipe uses basic pantry staple ingredients. It is very simple to prepare.
- Large Free range Eggs
- Onion
- Ginger Garlic Paste
- Tomato
- Thick Yogurt
- Bay leaves
- Whole spices (Cinnamon/Cassia, Green Cardamoms, Cloves, Cumin seeds, Fennel seeds)
- pinch of hing (asafoetida)
- Spice powder (Chilli powder, Kashmiri red chilli powder, Turmeric powder, Coriander powder, cumin powder)
- Ginger powder
- Garam masala powder
- salt & sugar
- Mustard oil / Vegetable oil
Preparation
- Marinate the eggs with a little salt and a pinch of turmeric. In a thick bottomed pan and shallow frying the eggs until golden brown. Remove and keep it aside.
- In the same pan add the rest of the oil, temper with cumin seeds and hing, once the seed splutter add cinnamon stick, cloves, cardamom and bay leaves.
- Next add the chopped onion and sauté until soft and golden brown.
- Now add the ginger-garlic paste and sauté until the raw smell disappears.
- Toss in the chopped tomatoes and sauté on medium high heat until soft and mushy.
- Now reduce the heat to low, then add in the chilli powder, Kashmiri chilli powder, turmeric powder, cumin powder, coriander powder, fennel powder, ginger powder and salt along with 2 tbsp of water and sauté for 1-2 minutes.
- Add the yogurt and mix it well with the masala.
- Stir in the garam masala powder, sugar/sweetener along with 1 cup of water and simmer for 4-5 minutes.
- Now add the fried eggs into the gravy and mix well.
- Cook until oil floats to top again and you reach the desired consistency in gravy. Check the seasoning and adjust as per taste. Ideally this dish is slightly thick.
- Take it off the heat and serve it hot with roti, naan or steamed rice.
Here are few egg recipes that you can try.
Aloo Dim Bhorta (Potato and Egg Bharta)
Hasher Dimer Kosha (Bengali Style Duck Egg Curry)
Egg curry with Coconut Milk Kaffir Lime Leaves
Dim Kosha – Bengali Spicy Egg Masala
Anda Pulao – Bengali Egg Pulao
Bengali Style Egg Curry – Dimer Jhol
Parsi Style Spicy Scrambled Eggs (Akoori)
Kashmiri Egg Curry recipe
Kashmiri Egg Curry | Egg Rogan Josh
Equipment
- large thick bottomed pan
Ingredients
- 4-5 Large Eggs hard boiled and peeled
- 1 large Onion (arnd 1 cup) Chopped
- 2 tsp Ginger Garlic Paste
- 1 large Tomato Chopped
- 2 1/2 tbsp Thick Yogurt, Whisked
- 2 Bay leaves
- 1 Cinnamon/Cassia roughly pounded
- 3 Green Cardamoms roughly pounded
- 3-4 Cloves roughly pounded
- 1 tsp Cumin seeds
- pinch of hing( asafoetida)
- 2 tsp Fennel seeds (Ground into powder)
- 1/2 tsp Chilli powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp Ginger powder
- 1/2 tsp Garam masala powder
- 1 tsp Sugar/sweetener (adjust according to taste)
- Salt as per taste
- 3-4 tbsp Mustard oil / Vegetable oil
Instructions
- Marinate the eggs with a little salt and a pinch of turmeric. In a thick bottomed pan heat 1 tbsp oil on medium high heat and shallow frying the eggs until golden brown. Remove with a slotted spoon and keep it aside.
- In the same pan add the rest of the oil, when the oil is hot add cumin seeds and hing, once the seed splutter add the cinnamon stick, cloves, cardamom and bay leaves.
- Next add the chopped onion and saute it for for 4-5 minutes or until it is soft and golden brown.
- Now add the ginger-garlic paste and saute for 2-3 minutes or until the raw smell disappears.
- Toss in the chopped tomatoes and sauté on medium high heat until soft and mushy.
- Now reduce the heat to low, then add in the chilli powder, Kashmiri chilli powder, turmeric powder, cumin powder, coriander powder, fennel powder, ginger powder and salt along with 2 tbsp of water and sauté for 1-2 minutes.
- Add the yogurt and mix it well with the masala.
- Stir in the garam masala powder, sugar/sweetener along with 1 cup of water and simmer for 4-5 minutes.
- Now add the fried eggs into the gravy and mix well.
- Cook until oil floats to top again and you reach the desired consistency in gravy. Check the seasoning and adjust as per taste. Ideally this dish is slightly thick.
- Take it off the heat and serve it hot with roti, naan or steamed rice.
I hope you enjoy this Kashmiri Egg Curry (Egg Rogan Josh) as much as we do!
If you have tried this recipe, please don’t forget to tag me. I would love to see your wonderful creations. @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
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