A classic Kashmiri vegetarian curry featuring tender bottle gourd simmered in a fragrant, creamy yogurt gravy. Spiced with fennel and ginger, this unique dish is a subtle delight, best enjoyed with steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
236cal
6gprotein
13gcarbs
19g
Ingredients
500 g Bottle Gourd (Peeled and cut into 1-inch thick rounds)
500 g Curd (Full-fat, at room temperature and whisked until smooth)
A classic Kashmiri bread, tsot is a small, round, and soft loaf with a delightful chew. Traditionally topped with poppy seeds and baked to a perfect golden brown, it's the ideal accompaniment for a warm cup of noon chai or your favorite Kashmiri curry.
Gut-friendly Al Yakhni with soft Kashmiri Tsot – a perfectly spiced, homestyle comfort food.
This kashmiri dish is perfect for breakfast. With 693.49 calories and 17.88g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pods Green Cardamom (Lightly crushed)
4 pieces Cloves
1 inch piece Cinnamon Stick
1 cup Water
1.5 tsp Salt (Or to taste)
1 tsp Dried Mint Leaves (Crushed, for garnish)
Instructions
1
Prepare the yogurt base. In a medium bowl, whisk the room-temperature curd, besan, fennel powder, and dry ginger powder until completely smooth and free of lumps. Whisk in 1 cup of water and set aside.
2
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point, then reduce the heat slightly. Carefully add the bottle gourd pieces in a single layer.
3
Shallow fry the bottle gourd for 6-8 minutes, turning occasionally, until they are light golden brown on all sides. Use a slotted spoon to remove the pieces and set them on a plate.
4
In the same pan with the remaining oil, reduce the heat to low. Add the asafoetida, caraway seeds, black cardamom, green cardamom, cloves, and cinnamon stick. Sauté for 30-40 seconds until the spices release their aroma.
5
This is the most crucial step. Turn the heat to the absolute lowest setting. Slowly pour the whisked yogurt mixture into the pan while stirring continuously and vigorously in one direction. Do not stop stirring.
6
Continue stirring constantly and gradually increase the heat to medium-low. Keep stirring until the gravy comes to a gentle boil, which will take about 5-7 minutes. Once it boils, you can stop stirring. Add the salt and mix well.
7
Gently add the fried bottle gourd pieces back into the simmering gravy. Stir to combine.
8
Cover the pan and let the curry simmer on low heat for 10-12 minutes, or until the bottle gourd is tender and has absorbed the flavors of the yakhni.
9
Turn off the heat. Garnish with crushed dried mint leaves. Let the Al Yakhni rest for 5 minutes before serving hot with steamed rice.
4
Serving size: 1 serving
457cal
12gprotein
76gcarbs
11gfat
Ingredients
360 g Maida (Also known as all-purpose flour)
7 g Active Dry Yeast (Equivalent to one standard packet or 2.25 tsp)
15 g Sugar (To activate the yeast)
6 g Salt
120 ml Warm Water (Should be between 40-43°C (105-110°F))
120 g Curd (At room temperature)
30 ml Ghee (Melted, plus extra for greasing)
30 ml Milk (For brushing the tops)
18 g Poppy Seeds (For topping)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let the mixture sit for 5-10 minutes. It is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and melted ghee.
Use a spatula or your hands to mix everything until a shaggy dough forms.
3
Knead the Dough
Turn the dough out onto a lightly floured surface.
Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you gently poke it.
