Al yakhni | How to make Al yakhni

By sanju priya  |  16th Apr 2017  |  
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  • Al yakhni, How to make Al yakhni
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

9

0





About Al yakhni Recipe

Al yakhni is a kashmiri dish which does not use onion garlic. The main ingredients in this dish are bottle gourd and yogurt. Deep fried bottle gourd or al is cooked in yogurt based sauce or yakhni.

Al yakhni is a popular aromatic and delicious dish. You can try making this amazing Al yakhni in your kitchen. This recipe requires 20 minutes for preparation and 15 minutes to cook. The Al yakhni by sanju priya has detailed steps with pictures so you can easily learn how to cook Al yakhni at home without any difficulty. Al yakhni is enjoyed by everyone and can be served on special occasions. The flavours of the Al yakhni would satiate your taste buds. You must try making Al yakhni this weekend. Share your Al yakhni cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like sanju priya for inputs. In case you have any queries for Al yakhni you can comment on the recipe page to connect with the sanju priya. You can also rate the Al yakhni and give feedback.

Al yakhni

Ingredients to make Al yakhni

  • bottle gourd 400 grams
  • yogurt 1.5 cup
  • Dry ginger 1.5 teaspoon
  • fennel powder 1 teaspoon
  • chilli powder 1 teaspoon
  • Garam masala 1/2 teaspoon
  • turmeric powder 1/2 teaspoon
  • asafoetida 1/4 teaspoon
  • cumin seeds 1 teaspoon
  • Oil 2 teaspoon + for deep frying bottle gourd
  • cloves 4
  • Black cardamom 2
  • Dried fenugreek leaves 1 tablespoon
  • salt as per your taste
  • water 1 1/2 Cup

How to make Al yakhni

  1. Peel and chop the bottle gourd into medium pieces
  2. Heat oil in a pan and deep fry the bottle gourd pieces and keep aside
  3. In a bowl take yogurt and add one cup of water to it. Add all spice powders except asafoetida and whisk well so that no lumps are there.
  4. In another pan take oil, when oil becomes hot add in asafoetida, cumin seeds, cloves and black cardamom.
  5. Add half cup of water and bring the flame to lowest.
  6. Now add the spice mixed curd and stir continuously till it starts boiling.
  7. Add the bottle gourd pieces and let it simmer for 15 minutes.
  8. Crush the dried fenugreek leaves with your palm and add to the curry.
  9. Serve hot with plain rice

My Tip:

You can keep the consistency thick or thin depending upon your requirement.

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