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
Cuisine: Indian (Kashmiri)
How to make Mushroom yakhni
Video: Video showing the detailed recipe
Video duration: 06:24 minutes.
Watch the full video for complete recipe here.
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
Salt: 1 tsp (as per taste)
Green Chilies: 2-3
Mustard Oil: 1spoon
How to do basic preparation for Mushroom Yakhni:
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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