Maayeka

Traditional Indian Vegetarian and Vegan Recipes

You are here: Home / Gravy dishes / Al Yakhni Recipe ,How to Make Kashmiri Doodhi Yakhni

Al Yakhni Recipe ,How to Make Kashmiri Doodhi Yakhni

by

Jump to Recipe Print Recipe
Al Yakhni – A curd based bottle gourd curry from the state of Kashmir
Al Yakhni / Lauki Yakhni is a very popular and delicious dish from Kashmir. This is a specialty dish from the Kashmiri pandit cuisine.
Yakhni is usually made with non veg items but this can also be made with vegetables . The most popular ones are made with lauki and lotus stem.
In Kashmiri the meaning of ‘AL ‘ is lauki and yakhni is a yogurt based thin curry.Fried bottle gourd slices are simmered in a flavourful thin yogurt curry. The curry is flavored with fennel, ginger,cardamom and regular spices used in Kashmiri cuisine.
Traditionally it is cooked in mustard oil but you can any cooking oil of your choice. Al yakhni is quite simple and easy to cook recipe.It is served with steamed rice or rotis.
You can also try these Kashmiri Recipes-
Al YAKHNI
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
You can also follow me on Pinterest , Facebook , Twitter and Instagram for more delicious recipes and updates
Al YAKHNI
Print Recipe
4 from 11 votes

Al Yakhni-Kashmiri Doodhi Yakhni

Bottle gourd curry cooked in yogurt and aromatic spices
Prep Time5 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Main Dish
Cuisine: Kashmiri cuisine
Keyword: Al yakhni, doodhi yakhni
Servings: 5 people
Calories: 320kcal

Ingredients

  • 400 grams Bottle Gourd / Lauki
  • 1 cup Yogurt / Dahi
  • 1.5 tsp Fennel Seeds / Saunf
  • 1.5 tsp Ginger Powder / Saunth
  • 3/4 tsp Garam Masala Powder
  • 4 Cloves / Lavang
  • 2 Black Cardamom / Badi Elaichi
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Salt / Namak
  • 2 tsp Cooking Oil

Instructions

  • Peel and chop bottle gourd in big pieces.
  • Deep fry in medium hot oil till cooked and soft.(traditionally mustard oil is used in kashmiri cooking,but you can use any refined oil)
  • Heat oil in a pan add cumin asafoetida,cloves and cardamom.
  • When become golden, add churned curd and stir fry for 1 minute
  • Add all the spices and cook for 1 minute,keep stirring.
  • Now add 1/2 cup water (or add 1cup water if you want little thin gravy)and fried bottle gourd and cook coverd for 2-3 minutes on slow flame.
  • Garnish with fresh coriander.
  • Serve hot with roti or rice

Notes

Note-addition of turmeric is optional and you can substitute red chilli powder with green chillies .
Serving suggestions-serve with naan,roti,or with boiled rice

Nutrition

Sodium: 453mg | Calcium: 630mg | Vitamin C: 13.2mg | Vitamin A: 450IU | Sugar: 11g | Fiber: 29g | Potassium: 1106mg | Cholesterol: 2mg | Calories: 320kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 6g | Saturated Fat: 1g | Fat: 14g | Protein: 8g | Carbohydrates: 68g | Iron: 11.2mg

Related Recipes

Comments

  1. Purnima says

    4 stars
    Tried for dinner, very yummy recipe, tks for sharing!

  2. Annapurna says

    Thanks for sharing such a wonderful yummy recipe,

  4. anjanaskc says

    @Anonymous- beat the curd very well before adding in the curry,remove the pan from the flame add then add curd ,after adding curd ,keep stirring the curry to avoid curdling.

  5. Anonymous says

    Anjali ji, I tried making this lauki curry today. Smells wonderful. Will wait till we eat it to let you know how it tasted!!

    I have a question regarding the introduction of dahi to the pan. The dahi separated while I was cooking. Is there a technique that can help prevent this? Thanks again.

  6. Rupa says

    Amazing recipe…never though Doodhi could taste so good….finger licking awesome, thanks for sharing this recipe.

  9. Varsha says

    I made this today for lunch… It was yummy. We all liked it. Thanks for the recipe…

  12. Rani acharyulu says

    Delicious yummy curry…never tried deep fried Dhoohi,nice method…..you have wonderful collection of recipes,thanks for drop in my space and sweet comments.Happy to follow you.
    cheers
    rani

  14. Maayeka says

    @sadaf-yes you can stir fry it,and cover and cook till just done,then add in the yoghurt gravy.

  15. Sadaf Afshan says

    Just a question, if I want to avoid deep frying the bottle gourd what is the alternative ? If I just stir fry it, will it cook properly or the curd will prevent it from becoming tender ?

  20. radha says

    Oh dear, just finished a bottle gourd. I could have made this curry otherwise!

  23. Meena says

    cool this one looks so differnt. havent tried or had this way./ wud love to try this though at my home i have to disguise dudhi in other things hehe

  30. Hema says

    Very new, never deep fried bottle gourd, curry looks delicious..

Trackbacks