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This week we bring you another recipe from the heart of Kashmir, Yakhni, a classic dish from the Kashmiri cuisine that refers to a yoghurt-based gravy made with meat or vegetables.
In Kashmiri cuisine, yakhni is made with different ingredients such as mutton, chicken, fish, lotus stem, bottle gourd, and even mushrooms. Today, we are making Alle Hatche Yakhni, a traditional Kashmiri dish made with bottle gourd and yoghurt-based gravy. It is a comforting and flavorful dish that is perfect for a hearty meal.
Prep Time: 20 minutes Cook Time: 40 minutes
Servings: 4 Difficulty: Intermediate
Ingredients for Alle Hatche Yakhni
P Mark Kachi Ghani Mustard oil: 1 tbsp
Bottle gourd (Lauki): 500 grams (peeled and cut into 1-inch cubes)
Yoghurt- 1 Cup
Water: 2 cups
Salt as per taste
Green Cardamom Pods: 3
Cloves: 3
Cinnamon Stick: 1
Bay leaf: 1
Fennel Powder: 1 tsp
Dry Ginger Powder: 1 tsp
Cumin Powder: 1 tsp
Turmeric Powder: 1/2 tsp
Cumin Seeds: 1 tsp
Dried Red Chillies: 3
Method for Alle Hatche Yakhni
Heat mustard oil in a heavy-bottomed pot. Add bay leaf, cloves, green cardamom pods, cinnamon stick, cumin seeds, and dried red chillies. Sauté briefly until fragrant.
Add the bottle gourd pieces to the pot and sauté until they achieve a light brown colour.
Add the yoghurt to the pot and ensure that the bottle gourd pieces are well-coated.
Pour in 2 cups of water and bring the mixture to a boil.
Reduce the heat to low and let the Yakhni simmer for 20-25 minutes or until the bottle gourd pieces are tender.
Serve hot with steamed rice or roti.
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