Kashmiri Al Yakhni Recipe (Gourd Yogurt Curry) | Al Yakhni Recipe | Kashmiri Al Yakhni Recipe | Bottle Gourd Yogurt Curry | Dahi Wali Lauki | Yakhni | Yakhni Recipe | Yakhni Meaning | Kashmiri Yakhni | What Does Yakhni Means | How to Make Yakhni |

 

Kashmiri Al Yakhni Recipe (Gourd Yogurt Curry) | Al Yakhni Recipe | Kashmiri Al Yakhni Recipe | Bottle Gourd Yogurt Curry | Dahi Wali Lauki | Yakhni | Yakhni Recipe | Yakhni Meaning | Kashmiri Yakhni | What Does Yakhni Means | How to Make Yakhni | Kashmiri Al Yakhni Recipe (Gourd Yogurt Curry): Al Yakhni is a classic Kashmiri vegetarian dish made with bottle gourd (lauki, also called "al" in Kashmiri) cooked in a lightly spiced yogurt gravy. Here's the original recipe:

Ingredients:

Gourd: 500 grams

Thick yogurt: 2 cups

Mustard oil or ghee: 2–3 tablespoons

Asafoetida: 1/4 teaspoon

Fennel powder: 2 teaspoons

Dry ginger powder (saunth): 1 teaspoon

Whole cumin seeds: 1 teaspoon

Black cardamom: 2

Green cardamom: 3–4

Cloves: 3–4

Bay leaf: 1

Salt: to taste

Water: 2–3 cups

Kashmiri Al Yakhni Recipe (Gourd Yogurt Curry)

Instructions:

Prepare the bottle gourd:

Peel the bottle gourd and cut it into thick rounds or cubes.

Boil in salted water until soft but not mushy. 

Drain and set aside.

Prepare the yogurt mixture:

Whisk the yogurt thoroughly to prevent curdling. Add fennel powder, dry ginger powder, and a little salt.

Temper the spices:

Heat mustard oil or ghee in a pan. Once hot, add a pinch of asafoetida, then cumin seeds, black and green cardamom, cloves, and bay leaves. Saute for a minute until fragrant.

Add the yogurt:

Slowly add the whipped yogurt mixture, stirring constantly to prevent curdling. Cook over low heat until the yogurt comes to a gentle boil and thickens slightly.

Add the bottle gourd:

Add the boiled bottle gourd pieces to the yogurt gravy. Mix gently.

Cook on low heat:

Add about 2 cups of water (adjust the consistency to your liking), and cook over very low heat for 10-15 minutes, allowing the flavors to meld. Check for salt.

Finish:

Remove from heat. Remove the whole spices if desired.

Serve hot with steamed rice.

Tips:

Always cook on low heat to prevent the curds from curdling. The real flavor comes from fennel seeds and dried ginger—don't skip these.

Mustard oil provides the traditional aroma, but ghee can be used for a milder flavor.

Enjoy your traditional Kashmiri Al Yakhni!