Kashmiri Al Yakhni Recipe | Lauki Yakhni Recipe | Bottle Gourd In Yogurt Gravy
Enjoy the authentic flavors of Kashmiri cuisine with this comforting Kashmiri Al Yakhni recipe, featuring tender bottle gourd in a creamy yogurt gravy. Learn tips to prevent the yogurt from curdling! Serve Kashmiri Al Yakhni Recipe along with Hot Steamed Quinoa and Aloo Palak for a wholesome lunch or dinner.
Kashmiri Al Yakhni, also known as Lauki Yakhni, is a delicious and aromatic dish featuring tender bottle gourd simmered in a rich and creamy yogurt-based gravy. This traditional recipe from Kashmiri cuisine is subtly flavored with a blend of whole spices like cardamom, fennel, and dry ginger, which gives the dish its signature soothing taste.
Lauki, or bottle gourd, absorbs the fragrant spices, and the creamy yogurt balances it with a tangy richness. This vegetarian delicacy pairs beautifully with steamed basmati rice or soft rotis, making it a perfect wholesome meal for lunch or dinner.
If you're looking for a comforting dish that’s light yet satisfying, Kashmiri Al Yakhni is an ideal choice. Plus, it’s a great way to enjoy lauki in a whole new flavor profile! Whether you’re new to Kashmiri cuisine or a seasoned fan, this recipe will surely find a special place on your dinner table.
Serve Kashmiri Al Yakhni Recipe along with Hot Steamed Quinoa and Aloo Palak for a wholesome lunch or dinner.
You may also like to try other Lauki recipes, try them at home and enjoy with your family:
15 M
30 M
45 M
4 Servings
Ingredients
- 1 Bottle gourd (lauki) , peeled and sliced into rounds
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 1 inch Ginger , grated
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cardamom (Elaichi) Pods/Seeds
- 2 Brown cardamom (Badi Elaichi)
- 1 Bay leaf (tej patta) , torn
- 4 Cloves (Laung)
- 1 tablespoon Whole Black Pepper Corns , coarsely pounded
- 2 cups Curd (Dahi / Yogurt)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Kashmiri Red Chilli Powder
- 1/4 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander (Dhania) Powder
- 2 tablespoons Mustard oil
- 1/4 cup Water
- Salt , to taste
How to make Kashmiri Al Yakhni Recipe | Lauki Yakhni Recipe | Bottle Gourd In Yogurt Gravy
To begin making the Al Yakhini Recipe, prep all the ingredients and keep them ready.
Whisk the yogurt/curd so that it is nice and smooth. Full-fat yogurt is much more stable and provides a creamier texture.
Peel the bottle gourd and cut it into thick round slices or large cubes.
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan on medium heat. Add a few slices of Bottle Gourd at a time to the pan, sprinkle a little salt and shallow fry the lauki in mustard oil till golden brown and cooked.
Once done, drain lauki from the oil and fry the remaining pieces the similar way. Drain and keep aside.
In the same pan and the oil that is remaining, turn the heat to low and add the cumin seeds, fennel seeds and ginger. Saute until the seeds crackle. Next add all the remaining spices, turmeric powder, red chilli powder, coriander powder and salt. Add 1/4 cup of water.
Finally add the whisked yogurt and keep whisking into the spice mixture. Avoid pouring cold yogurt into a hot pan. The heat of the pan has to be very low. If it is hot, turn off the flame for a few minutes and then add the yogurt.
Reduce the heat to a simmer and cook the yogurt curry on low heat to avoid curdling. Keep stirring continuously to prevent the yogurt from separating.
After 5 minutes of simmering of the yogurt/yakhni curry, stir in the pan fried cooked lauki into the gravy.
Continue to keep whisking the yakhni gravy to prevent curdling. Simmer for another 10 to 15 minutes, until you notice the curry has slightly thickened.
Check the salt and adjust to suit your taste. Once done, turn off the heat and transfer the Al Yakhni to a serving bowl and serve hot.
Serve Kashmiri Al Yakhni Recipe along with Hot Steamed Quinoa and Aloo Palak for a wholesome lunch or dinner.
