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A classic Kashmiri dish where golden-fried cauliflower florets are simmered in a fragrant, yogurt-based gravy. It's delicately spiced with fennel and ginger, offering a unique, comforting flavor without onions or garlic.
Fry the Cauliflower
Prepare the Yogurt Base
A classic Kashmiri dish where golden-fried cauliflower florets are simmered in a fragrant, yogurt-based gravy. It's delicately spiced with fennel and ginger, offering a unique, comforting flavor without onions or garlic.
This kashmiri recipe takes 50 minutes to prepare and yields 4 servings. At 202.05 calories per serving with 6.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Temper Spices and Cook the Yakhni
Combine and Simmer
Finish and Serve
This yakhni base works beautifully with other vegetables. Try it with fried lotus stem (Nadru Yakhni) or bottle gourd (Lauki Yakhni) for a different experience.
To make a vegan version, replace the dairy yogurt with a thick, unsweetened plant-based yogurt like cashew or almond yogurt. Substitute ghee with a neutral vegetable oil or vegan butter.
For a slightly richer and thicker gravy, you can add 1 tablespoon of cashew paste to the yogurt mixture along with the gram flour.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Spices like fennel powder (saunf), dry ginger powder (saunth), and asafoetida (hing) are well-known in Ayurveda for their digestive properties, helping to reduce bloating and indigestion.
Cauliflower is a powerhouse of nutrients, including Vitamin C, Vitamin K, and fiber. It provides essential antioxidants that help protect the body from cellular damage.
One serving of Phool Gobi Yakhni contains approximately 230-250 calories, making it a relatively light main course. The exact count can vary based on the type of yogurt and the amount of oil absorbed during frying.
Yes, it is a fairly healthy dish. Cauliflower is rich in vitamins and fiber, while yogurt provides probiotics for gut health. The use of digestive spices like fennel, ginger, and asafoetida further enhances its health benefits. It is also gluten-free.
Curdling is the most common issue. To prevent it, ensure your yogurt is at room temperature, whisk it very well with gram flour, add it to the pan on the lowest possible heat, and stir continuously and briskly until it comes to a full boil.
Yes, Phool Gobi Yakhni can be made ahead of time. In fact, the flavors often deepen and taste even better the next day. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Traditionally, Kashmiri Yakhni is served hot with plain steamed basmati rice. The simple rice allows the fragrant and subtle flavors of the yakhni to be the star of the meal.
This recipe goes great with these complete meals
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