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A traditional Kashmiri delight where tender, sweet turnips are simmered in a tangy, aromatic yogurt-based gravy. This dish is subtly spiced with fennel and ginger, offering a unique and comforting flavor that pairs perfectly with steamed rice.
For 4 servings
Prepare Ingredients
Shallow Fry the Turnips
Temper Spices and Prepare Yakhni Base
A traditional Kashmiri delight where tender, sweet turnips are simmered in a tangy, aromatic yogurt-based gravy. This dish is subtly spiced with fennel and ginger, offering a unique and comforting flavor that pairs perfectly with steamed rice.
This kashmiri recipe takes 50 minutes to prepare and yields 4 servings. At 149.74 calories per serving with 1.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Garnish and Serve
This Yakhni base is versatile. You can replace turnips with bottle gourd (Lauki Yakhni), lotus stem (Nadru Yakhni), or paneer cubes for different variations.
For a slightly richer gravy, you can add a tablespoon of cashew paste along with the yogurt mixture. Note that this is not a traditional preparation.
For a lower-fat version, you can boil the turnip pieces in salted water until they are par-cooked, then add them directly to the simmering yakhni. The flavor and texture will be different from the authentic recipe.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Turnips are an excellent source of dietary fiber, which aids in digestion, helps maintain regular bowel movements, and contributes to a feeling of fullness.
The spices used, such as fennel (saunf) and dry ginger (sonth), are traditionally known in Ayurveda for their digestive properties, helping to reduce bloating and indigestion.
Yogurt is a significant source of calcium, which is essential for maintaining strong bones and teeth.
There are three key steps: 1) Use full-fat yogurt at room temperature. 2) Whisk it thoroughly with a stabilizer like rice flour or besan. 3) Add it to the pan on very low heat and stir continuously in one direction until it comes to a full boil.
Yes, it is a relatively healthy dish. Turnips are a good source of fiber and Vitamin C. The yogurt base provides probiotics for gut health and calcium. It is a light, low-calorie curry compared to many cream-based Indian dishes.
One serving of Gogji Yakhni contains approximately 210-230 calories, depending on the amount of oil absorbed and the fat content of the yogurt used.
Gogji Yakhni is traditionally served with plain steamed rice, which perfectly complements its subtle flavors and thin gravy. It can also be enjoyed with Kashmiri pulao.
Yes, you can make a vegan version by replacing the yogurt with a thick, unsweetened plant-based yogurt (like cashew or almond yogurt) and using oil instead of ghee. The taste and texture will differ from the traditional recipe.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop over low heat.
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