Mushroom Yakhni

How to make Mushroom Yakhni:

Objective: Learn how to make authentic Mushroom Yakhni.

Preparation Time: 5-7 minutes

Cooking Time: 15-20 minutes

Total time: 20-25 minutes

Servings: 4-5

Cuisine: Indian (Kashmiri)

Image showing Mushroom Yakhni

How to make Mushroom yakhni

Video: Video showing the detailed recipe

Video duration: 06:24 minutes.

Watch the full video for complete recipe here.

Mushroom Yakhni


Recipe Specific Ingredients:

Mushroom: 400 Gms

Curd (Yoghurt): 500 Gms


Asafoetida: 1 pinch

Cumin Seeds: half tea spoon

Ginger Powder: 1 tsp

Fennel Powder: 1/2 tea spoons

Cloves: 1/2 tea spoons

Pepper Corn: 2 tsp

Big Cardamom: 3-4 Pieces

Cinnamon: 1 piece of 1 inch length

Basic Ingedients:

Salt: 1 tsp (as per taste)

Green Chilies: 2-3

Mustard Oil: 1spoon

How to do basic preparation for Mushroom Yakhni:

Image showing Mushrooms

Wash the mushrooms with luke warm water

Cut into medium pieces 2-4 depending upon the size of the mushrooms

Whisk the curd well for smooth consistency. It must be brought to room temperature first.

How to prepare Youghurt for the gravy:

Take the Youghurt in a pan and let it come to boil on slow flame.

Keep stirring till it thickens. Else it can curdle.

How to cook Mushroom Yakhni for final dish:

Heat some oil in a pan, around 1 spoon.

Add a little of Asafoetida and 1/2 tsp of cumin seeds and sauté them well.

Add cinnamon, 2-3 big cardamoms, 3-4 cloves and one tsp black pepper corns.

Add mushrooms to it and let it fry a bit till water is dried out and mushrooms get a light brownish tinge.

Add 1/2 tsp turmeric powder, 1/2 tsp ginger powder, 1-2 tsp fennel powder, salt and mix the mixture well

Add a little water so that spices don’t burn

Add the curd and mix it well.

If you want you can add some mutton stock to it. It is optional. Dont add water as we need thick gravy.

Add chopped green chilies to it.

Shift to serving bowl.

Serve hot. You can enjoy this delicacy from Kashmir with rice or chapatis. But It goes well with rice.

Yakhni is quite popular in Kashmir where vegetables are cooked in thick gravy of yogurt. Enjoy!

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About Sanjay Pandita 118 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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