Kashmiri Lauki Yakhni
Tender bottle gourd simmered in a fragrant, creamy yogurt gravy, spiced with fennel and ginger. This classic Kashmiri dish is light, flavorful, and a perfect comforting meal when paired with steamed rice.
For 4 servings
8 steps. 30 minutes total.
- 1
Prepare the yogurt base
- a.In a medium bowl, add the dahi (yogurt) and besan (gram flour). Whisk vigorously until the mixture is completely smooth and free of lumps. Set aside.
- 2
Heat ghee in a heavy-bottomed pan or kadai over medium heat
- a.Once hot, add the cubed lauki (bottle gourd) and sauté for 5-7 minutes, stirring occasionally, until the edges are light golden brown. This step adds a nutty flavor. Remove the lauki with a slotted spoon and set aside.
- 3
Step 3
- a.In the same ghee, add the whole spices: dalchini (cinnamon stick), hari elaichi (green cardamoms), badi elaichi (black cardamom), and laung (cloves). Sauté for 30-40 seconds until they become fragrant. Then, add the hing (asafoetida) and stir for another 10 seconds.
- 4
Carefully pour in 1.5 cups of water and add the salt
- a.Bring the mixture to a rolling boil. Add the sautéed lauki cubes back into the pan.
- 5
Step 5
- a.Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the lauki is tender and can be easily pierced with a fork.
- 6
Turn the heat down to the absolute lowest setting
- a.Wait for 30 seconds for the pan to cool slightly. Slowly pour the whisked yogurt-besan mixture into the pan in a steady stream, while stirring continuously and vigorously with your other hand. This is the most crucial step to prevent the yogurt from curdling.
- 7
Step 7
- a.Once the yogurt is fully incorporated, add the saunf powder (fennel powder) and sonth (dry ginger powder). Continue to cook on low heat, stirring gently and constantly, for 5-7 minutes until the gravy thickens slightly and comes to a gentle simmer. Do not let it boil rapidly.
- 8
Turn off the heat
- a.Garnish with crushed dried mint leaves. Let the yakhni rest for 5 minutes to allow the flavors to meld together. Serve hot with steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, slightly sour yogurt for the most authentic and creamy texture.
- 2Whisking yogurt with besan is essential to stabilize it and prevent curdling when heated.
- 3Always add the yogurt mixture on the lowest possible heat and stir continuously.
- 4Never cover the pan after adding yogurt, as the trapped steam can cause it to split.
- 5Authentic Yakhni is white. Avoid using spices like turmeric or red chili powder that would alter its color.
- 6For a richer flavor, ensure you sauté the lauki until it has light golden-brown spots.
Adapt it for your goals.
Protein Swap
Replace lauki with 250g of lightly fried paneer cubes or boiled lotus stem (nadru) for a different texture and flavor.
Vegetable SwapVegetable Swap
Use other neutral vegetables like zucchini or chayote squash instead of bottle gourd.
Richer GravyRicher Gravy
For a more indulgent version, blend 1 tablespoon of soaked cashews into a paste and add it along with the yogurt mixture for a creamier gravy.
Aromatic TwistAromatic Twist
Add a pinch of saffron soaked in 1 tablespoon of warm milk at the end of cooking for a beautiful aroma and subtle color.
Why this is on our healthy list.
Promotes Gut Health
The base of this dish is yogurt (dahi), a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving overall gut flora.
Hydrating and Low-Calorie
Bottle gourd (lauki) has a high water content of over 90%, which helps in keeping the body hydrated. It is also extremely low in calories and rich in fiber, making it ideal for weight management.
Aids Digestion
The recipe uses traditional spices like fennel powder (saunf) and dry ginger powder (sonth), both of which are well-known for their digestive properties, helping to prevent bloating and indigestion.
Rich in Essential Nutrients
This dish provides a good balance of nutrients, including calcium and protein from yogurt, vitamins and minerals from bottle gourd, and healthy fats from ghee.
Frequently asked questions
Yes, it's a very healthy dish. It is low in calories, rich in probiotics from yogurt which aids gut health, and uses bottle gourd which is hydrating and high in fiber. The use of ghee in moderation provides healthy fats.