Mushroom Yakhni with Kashmiri Pulao

Instructions

1. 1

   Prepare Yogurt Base and Mushrooms

   • In a medium bowl, add the room-temperature curd and besan. Whisk thoroughly until completely smooth with no lumps.
   • Slowly whisk in 0.5 cup of water to create a smooth, thin mixture. Set aside.
   • Wipe the mushrooms clean with a damp cloth. Trim the stems and cut them in half, or into quarters if they are large.
2. 2

   Sauté the Mushrooms

   • Heat 1 tablespoon of ghee in a heavy-bottomed pan or kadai over medium-high heat.
   • Add the prepared mushrooms and sauté for 5-7 minutes. Cook until they release their moisture and begin to turn golden brown on the edges.
   • Once browned, remove the mushrooms from the pan with a slotted spoon and set them aside.
3. 3

   Temper the Whole Spices

   • In the same pan, add the remaining 2 tablespoons of ghee and heat over medium flame.
   • Once the ghee is hot, add the hing, bay leaf, black cardamom, green cardamoms, cloves, and cinnamon stick.
   • Sauté for 30-40 seconds, stirring constantly, until the spices become fragrant. Be careful not to burn them.
4. 4

   Cook the Yogurt Gravy

   • Reduce the heat to the absolute lowest setting. This is a critical step.
   • Slowly pour the whisked yogurt mixture into the pan in a thin, steady stream while stirring continuously and vigorously with your other hand.
   • Increase the heat to medium-low and continue to stir without stopping until the mixture comes to a full boil. This will take about 6-8 minutes and prevents the yogurt from curdling.
5. 5

   Simmer the Yakhni

   • Once the gravy is boiling, you can stop stirring. Add the fennel powder and dry ginger powder. Now, add the salt.
   • Return the sautéed mushrooms to the pan along with the remaining 0.5 cup of water. Stir everything to combine.
   • Bring the curry back to a gentle simmer. Cover the pan with a lid and let it cook on low heat for 8-10 minutes. This allows the mushrooms to absorb the aromatic flavors.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in the optional garam masala.
   • Crush the dried mint leaves between your palms and sprinkle them over the curry.
   • Let the Mushroom Yakhni rest for 5 minutes before serving hot with steamed basmati rice or naan.