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Hearty Monji Haak with aromatic Kashmiri rice – a fiber-rich, soul-satisfying homestyle meal!

A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Serving size: 1 cup

A fragrant and mildly sweet rice dish from the Kashmir Valley. Long-grain basmati rice is cooked with whole spices, saffron, and milk, then lavishly garnished with fried nuts, dried fruits, and fresh pomegranate for a truly royal and festive meal.

Tender bottle gourd simmered in a fragrant, creamy yogurt gravy, spiced with fennel and ginger. This classic Kashmiri dish is light, flavorful, and a perfect comforting meal when paired with steamed rice.
Serving size: 1 cup




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Hearty Monji Haak with aromatic Kashmiri rice – a fiber-rich, soul-satisfying homestyle meal!
This kashmiri dish is perfect for lunch. With 1083.74 calories and 23.13g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Vegetables
Temper Oil and Fry Kohlrabi
Add Spices and Greens
Simmer to Perfection
Serve
Serving size: 1.5 cup
Prepare Rice and Saffron
Fry Nuts and Raisins
Temper Whole Spices
Sauté Rice and Add Liquids
Prepare the yogurt base. In a medium bowl, add the dahi (yogurt) and besan (gram flour). Whisk vigorously until the mixture is completely smooth and free of lumps. Set aside.
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cubed lauki (bottle gourd) and sauté for 5-7 minutes, stirring occasionally, until the edges are light golden brown. This step adds a nutty flavor. Remove the lauki with a slotted spoon and set aside.
In the same ghee, add the whole spices: dalchini (cinnamon stick), hari elaichi (green cardamoms), badi elaichi (black cardamom), and laung (cloves). Sauté for 30-40 seconds until they become fragrant. Then, add the hing (asafoetida) and stir for another 10 seconds.
Carefully pour in 1.5 cups of water and add the salt. Bring the mixture to a rolling boil. Add the sautéed lauki cubes back into the pan.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the lauki is tender and can be easily pierced with a fork.
Turn the heat down to the absolute lowest setting. Wait for 30 seconds for the pan to cool slightly. Slowly pour the whisked yogurt-besan mixture into the pan in a steady stream, while stirring continuously and vigorously with your other hand. This is the most crucial step to prevent the yogurt from curdling.
Cook the Pulao (Dum Method)
Garnish and Serve
Once the yogurt is fully incorporated, add the saunf powder (fennel powder) and sonth (dry ginger powder). Continue to cook on low heat, stirring gently and constantly, for 5-7 minutes until the gravy thickens slightly and comes to a gentle simmer. Do not let it boil rapidly.
Turn off the heat. Garnish with crushed dried mint leaves. Let the yakhni rest for 5 minutes to allow the flavors to meld together. Serve hot with steamed basmati rice.