Mushroom Yakhni | Mushroom in Yogurt / Dahi | Quick Mushroom Yakhni | How to cook Kashmiri Yakhni | #MushroomYakhni #KashmiriYakhni #Quickrecipe

Mushroom Yakhni is made with button Mushrooms in rich yogurt sauce. I feel these mushrooms are best for this curry, you can use other kind of mushrooms as well if button mushrooms are not available in your locality. The aromatic flavors of its main ingredient i.e Fennel powder makes its taste out of this world. Do try it and trust me you will get applauds from your near and dear ones.

 

Preparation time – 15 mts

Cooking time – 20 mts

Serve – 4 people

 

Ingredients:

Button Mushrooms – 400gm

Yogurt / Curd – 1 ½ glass

Saunf /Fennel Powder – 3 table spoon

Garam Masala – 1 table spoon

Sunth / Ginger Powder - ½ teaspoon

Salt – 1 tablespoon (adjust as per your taste)

Tej Patta / Bay leaf – 2

Green Cardamom – 2 (crushed)

Mustard Oil for frying – 4 – 5 tablespoon

 

For Tempering

Ghee - ½ tablespoon

Kasuri Methi – 1 tablespoon


Method of preparing

Wash button mushrooms properly to remove dirt and let them dry.

Cut the mushrooms into half.

Whisk/Mix Dahi/Yogurt with Saunf/Fennel powder and keep it aside.

Heat the oil in frying pan till it smokes and saute mushrooms (about 10 mts) till water is absorbed (make sure not to over fry it otherwise mushrooms will turn black).

Once mushrooms are done, take them out in the serving dish and keep it aside.

Add the whisked yoghurt in the same pan which was used to saute mushrooms (Use the same oil).

Add bay leaf and crushed cardamom.

Stir the yogurt till it comes to boil.

Add salt and sunth/ginger powder.

Add mushrooms and cover the pan with lid until gravy thickens.

Check and add if more salt needed.

Add garam masala, mix the curry and turn off the heat.

Heat a separate pan and put ghee in it.

Once ghee is hot put kasuri methi in it and roast it for a minute.

Pour this tadka in the prepared Mushroom Yakhni.

Your beautiful and tasty Mushroom Yakhni is ready.

 

 


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