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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.
For 4 servings
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.
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.
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.
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.
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.
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.
Gently add the fried bottle gourd pieces back into the simmering gravy. Stir to combine.
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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.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 243.34 calories per serving with 6.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Turn off the heat. Garnish with crushed dried mint leaves. Let the Al Yakhni rest for 5 minutes before serving hot with steamed rice.
Add 200g of paneer cubes, lightly fried, along with the bottle gourd in the final simmering step.
Replace bottle gourd with lotus stem (nadru) to make the classic Nadru Yakhni. You can also use potatoes or turnips.
Stir in a tablespoon of ghee at the end after turning off the heat for an extra layer of richness and aroma.
The probiotics in yogurt support a healthy gut microbiome, while the high fiber and water content in bottle gourd aid digestion and prevent constipation.
Bottle gourd is composed of over 90% water, making this dish incredibly hydrating. Both yogurt and mint have natural cooling properties, making it an excellent meal for warmer weather.
Yogurt is a primary ingredient and an excellent source of calcium, which is essential for maintaining strong bones and teeth.
This curry is low in saturated fat and cholesterol. Bottle gourd is known to help maintain healthy blood pressure levels, contributing to overall cardiovascular wellness.
Al Yakhni is a traditional Kashmiri curry made with 'Al' (bottle gourd) simmered in a 'Yakhni' (a yogurt-based gravy). It is known for its subtle, aromatic flavors from spices like fennel and ginger, and its creamy, non-spicy character.
Yogurt curdling is a common issue. It usually happens if the yogurt is too cold, the heat is too high when you add it, or you don't stir it continuously. Always use room-temperature yogurt, add it on the lowest heat, and stir non-stop until it comes to a boil.
It is highly recommended to use full-fat yogurt as it is more stable and less prone to curdling. Low-fat yogurt has a higher water content and can split easily, resulting in a grainy texture.
Yes, Al Yakhni is quite healthy. Bottle gourd is low in calories and high in water and fiber. The yogurt base provides probiotics for gut health and calcium. It uses minimal oil and relies on aromatic spices rather than heavy creams.
One serving of Al Yakhni (approximately 1 cup or 275g) contains around 180-220 calories, depending on the fat content of the yogurt and the amount of oil used.
Store leftover Al Yakhni in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat. Avoid microwaving, as high heat can sometimes cause the yogurt gravy to split.