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A classic Kashmiri delight, this recipe features button mushrooms simmered in a fragrant, creamy yogurt gravy. Flavored with fennel and ginger, it's a unique and aromatic curry that comes together quickly.
Prepare Yogurt Base and Mushrooms
Sauté the Mushrooms
Temper the Whole Spices
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A classic Kashmiri delight, this recipe features button mushrooms simmered in a fragrant, creamy yogurt gravy. Flavored with fennel and ginger, it's a unique and aromatic curry that comes together quickly.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 221.98 calories per serving with 7.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Yogurt Gravy
Simmer the Yakhni
Garnish and Serve
Replace the dairy curd with a thick, unsweetened plant-based yogurt (like cashew or almond yogurt) and use oil instead of ghee. Ensure the plant-based yogurt is stable for cooking.
Substitute the mushrooms with 250g of paneer cubes. Lightly pan-fry the paneer until golden before adding it to the boiled gravy in step 5.
For a more traditional Kashmiri version, use boiled and sliced lotus stem (nadru) instead of mushrooms. The cooking process remains the same.
For a richer, creamier consistency, add 1 tablespoon of cashew paste along with the yogurt mixture in step 4.
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Mushrooms are one of the few non-animal sources of Vitamin D. They are also packed with B vitamins, which are essential for energy production and brain health.
The key spices in yakhni, such as fennel (saunf) and ginger (sonth), are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Mushrooms contain antioxidants and beta-glucans, compounds that help strengthen the immune system and protect the body against cellular damage.
There are three key rules: 1) Use full-fat, room-temperature yogurt. 2) Whisk it well with a stabilizer like besan (gram flour). 3) Stir continuously and vigorously from the moment you add it to the pan until it comes to a complete boil.
Yes, it is quite healthy. It's a relatively low-calorie dish rich in probiotics from yogurt, which is great for gut health. Mushrooms provide essential vitamins like D and B, and the spices used have digestive benefits.
One serving of Mushroom Yakhni contains approximately 220-240 calories, making it a light yet satisfying main course. The exact count depends on the fat content of the yogurt and the amount of ghee used.
Yes, you can make a vegan version by substituting dairy yogurt with a thick, unsweetened plant-based yogurt (like cashew or almond) and using a neutral oil instead of ghee.
Mushroom Yakhni pairs beautifully with simple, plain steamed basmati rice. The plain rice allows the subtle, aromatic flavors of the yakhni to be the star of the meal. You can also serve it with roti or naan.
While button mushrooms are traditional, you can certainly experiment with cremini or portobello mushrooms (cut into bite-sized pieces). The cooking time might vary slightly.
Yes, Mushroom Yakhni tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.