Al Yakhni
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
9 steps. 30 minutes total.
- 1
Prepare the yogurt base
- a.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
Step 2
- a.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
Step 3
- a.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
- a.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
- a.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
- a.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
- a.Stir to combine.
- 8
Step 8
- a.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
- a.Garnish with crushed dried mint leaves. Let the Al Yakhni rest for 5 minutes before serving hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat yogurt at room temperature. Cold yogurt is much more likely to curdle when it hits the hot pan.
- 2Stirring the yogurt mixture continuously until it boils is the most critical step to prevent it from splitting and ensure a smooth gravy.
- 3Adding a little besan (gram flour) to the yogurt acts as a stabilizer and significantly reduces the risk of curdling.
- 4Always add salt to the yogurt gravy *after* it comes to a boil, never before, as salt can draw out moisture and cause it to split.
- 5For the most authentic taste, use mustard oil. Heat it until it smokes and then cool it slightly before adding spices to remove its pungent raw flavor.
Adapt it for your goals.
Protein Boost
Add 200g of paneer cubes, lightly fried, along with the bottle gourd in the final simmering step.
Alternative VegetableAlternative Vegetable
Replace bottle gourd with lotus stem (nadru) to make the classic Nadru Yakhni. You can also use potatoes or turnips.
Richer GravyRicher Gravy
Stir in a tablespoon of ghee at the end after turning off the heat for an extra layer of richness and aroma.
Why this is on our healthy list.
Promotes Digestive Health
The probiotics in yogurt support a healthy gut microbiome, while the high fiber and water content in bottle gourd aid digestion and prevent constipation.
Hydrating and Cooling
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.
Rich in Calcium
Yogurt is a primary ingredient and an excellent source of calcium, which is essential for maintaining strong bones and teeth.
Supports Heart Health
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.
Frequently asked questions
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.