Kashmiri Al Yakhni Recipe | Lauki Yakhni | Bottle Gourd in Yogurt Gravy
Kashmiri Al Yakhni, also known as Lauki Yakhni, is an aromatic and soothing dish from Kashmiri cuisine. This traditional recipe features tender bottle gourd (lauki) cooked in a rich and creamy yogurt-based gravy, delicately spiced with a blend of whole spices like cardamom, fennel, and dry ginger. The result is a comforting and flavorful vegetarian dish that’s perfect for lunch or dinner.
The Kashmiri Al Yakhni is a wonderful combination of savory and tangy flavors, where the subtle taste of bottle gourd is complemented by the creamy, spiced yogurt gravy. This dish pairs beautifully with steamed rice, quinoa, or even flatbreads, making it a versatile option for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki), peeled and sliced into rounds | 1 medium-sized bottle gourd |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Ginger, grated | 1-inch piece |
| Cinnamon stick (Dalchini) | 1 small stick |
| Cardamom (Elaichi) Pods/Seeds | 3 pods |
| Brown cardamom (Badi Elaichi) | 2 pods |
| Bay leaf (Tej Patta), torn | 1 leaf |
| Cloves (Laung) | 4 whole cloves |
| Whole black pepper corns, coarsely pounded | 1 tablespoon |
| Curd (Dahi / Yogurt), whisked | 2 cups |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Kashmiri red chilli powder | 1/4 teaspoon |
| Cumin powder (Jeera) | 1/4 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Mustard oil | 2 tablespoons |
| Water | 1/4 cup |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Instructions
Step 1: Prepare the Ingredients
Begin by preparing all the ingredients. Peel the bottle gourd and slice it into thick rounds or large cubes. Grate the ginger, and set aside the whole spices: cinnamon stick, cardamom pods, brown cardamom, bay leaf, and cloves. Whisk the yogurt in a bowl until it is smooth and free of lumps.
Step 2: Shallow Fry the Bottle Gourd
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add a few pieces of bottle gourd at a time. Sprinkle a little salt and shallow fry the bottle gourd pieces until they are golden brown and cooked through. This should take about 7-10 minutes per batch. Remove the fried pieces and set them aside. Continue frying the remaining bottle gourd pieces in the same manner.
Step 3: Temper the Whole Spices
In the same pan with the leftover oil, reduce the heat to low. Add the cumin seeds, fennel seeds, and grated ginger. Sautรฉ the ingredients for a minute or two, until the seeds crackle and the ginger becomes fragrant.
Step 4: Add Ground Spices
Next, add the turmeric powder, Kashmiri red chilli powder, cumin powder, and coriander powder to the pan. Stir well to combine the spices with the oil and ginger. Add 1/4 cup of water to deglaze the pan, and continue stirring to prevent the spices from sticking to the bottom.
Step 5: Incorporate the Yogurt
Once the spices have been combined and the water has mostly evaporated, turn off the heat momentarily to allow the pan to cool slightly. This is crucial to prevent the yogurt from curdling when added. Add the whisked yogurt slowly into the pan, continuously whisking to incorporate it into the spice mixture. Make sure the heat is low so the yogurt does not split. If the pan is too hot, turn off the heat for a few minutes to cool it down before adding the yogurt.
Step 6: Simmer the Gravy
Once the yogurt is fully incorporated into the spice mix, reduce the heat to low and let the gravy simmer gently. Stir constantly to prevent curdling. Cook the mixture for about 5 minutes, allowing the yogurt to thicken slightly.
Step 7: Add Fried Bottle Gourd
Now, add the fried bottle gourd pieces into the yogurt gravy. Stir gently to coat the bottle gourd with the rich, spiced gravy. Keep stirring as it cooks to prevent the yogurt from separating. Let the dish simmer on low heat for another 10-15 minutes, until the gravy thickens and the flavors meld together. Taste the curry and adjust salt as needed.
Step 8: Serve
Once the gravy has thickened to your desired consistency, remove the pan from the heat. Transfer the Kashmiri Al Yakhni to a serving bowl. Serve the dish hot with steamed quinoa, rice, or naan bread for a complete meal.
Tips for Perfect Kashmiri Al Yakhni:
- Use full-fat yogurt: Full-fat yogurt creates a smoother, creamier texture in the gravy and is more stable during cooking, preventing curdling.
- Fry the bottle gourd well: Shallow frying the bottle gourd gives it a golden crust and helps it retain its shape during cooking in the gravy.
- Low heat while adding yogurt: To avoid curdling, ensure the yogurt is added to the pan when the heat is low. If the pan is too hot, remove it from the heat for a few minutes before adding the yogurt.
- Adjust spice levels: Kashmiri red chili powder adds a mild heat to the dish, but you can increase or decrease the quantity based on your spice tolerance.
- Fresh ginger: Fresh ginger enhances the flavor of the dish and adds a nice warmth that balances the richness of the yogurt.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 20g |
| Protein | 4g |
| Fat | 9g |
| Fiber | 4g |
| Sodium | 250mg |
| Potassium | 300mg |
| Cholesterol | 0mg |
Conclusion
Kashmiri Al Yakhni is a delightful, comforting dish that brings together the delicate flavors of bottle gourd and the richness of a yogurt-based gravy. With its fragrant blend of whole spices and creamy texture, this vegetarian recipe is sure to become a favorite in your culinary repertoire. Pair it with a simple side of quinoa or rice and enjoy a warm, wholesome meal that reflects the heart of Kashmiri cuisine.
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