Kashmiri Egg Curry | Egg Rogan Josh
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.
Servings: 4 people
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.
