Mushroom Yakhni
A classic Kashmiri delight, this recipe features button mushrooms simmered in a fragrant, creamy yogurt gravy. Flavored with fennel and ginger, it's a unique and aromatic curry that comes together quickly.
For 4 servings
Prepare Yogurt Base and Mushrooms
- In a medium bowl, add the room-temperature curd and besan. Whisk thoroughly until completely smooth with no lumps.
- Slowly whisk in 0.5 cup of water to create a smooth, thin mixture. Set aside.
- Wipe the mushrooms clean with a damp cloth. Trim the stems and cut them in half, or into quarters if they are large.
Sauté the Mushrooms
- Heat 1 tablespoon of ghee in a heavy-bottomed pan or kadai over medium-high heat.
- Add the prepared mushrooms and sauté for 5-7 minutes. Cook until they release their moisture and begin to turn golden brown on the edges.
- Once browned, remove the mushrooms from the pan with a slotted spoon and set them aside.
Temper the Whole Spices
- In the same pan, add the remaining 2 tablespoons of ghee and heat over medium flame.
- Once the ghee is hot, add the hing, bay leaf, black cardamom, green cardamoms, cloves, and cinnamon stick.
- Sauté for 30-40 seconds, stirring constantly, until the spices become fragrant. Be careful not to burn them.
Cook the Yogurt Gravy
- Reduce the heat to the absolute lowest setting. This is a critical step.
- Slowly pour the whisked yogurt mixture into the pan in a thin, steady stream while stirring continuously and vigorously with your other hand.
- Increase the heat to medium-low and continue to stir without stopping until the mixture comes to a full boil. This will take about 6-8 minutes and prevents the yogurt from curdling.
Simmer the Yakhni
- Once the gravy is boiling, you can stop stirring. Add the fennel powder and dry ginger powder. Now, add the salt.
- Return the sautéed mushrooms to the pan along with the remaining 0.5 cup of water. Stir everything to combine.
- Bring the curry back to a gentle simmer. Cover the pan with a lid and let it cook on low heat for 8-10 minutes. This allows the mushrooms to absorb the aromatic flavors.
Garnish and Serve
- Turn off the heat. Stir in the optional garam masala.
- Crush the dried mint leaves between your palms and sprinkle them over the curry.
- Let the Mushroom Yakhni rest for 5 minutes before serving hot with steamed basmati rice or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent curdling, ensure your curd is full-fat and at room temperature before you begin.
- 2The most crucial step is to stir the yogurt mixture continuously after adding it to the hot pan until it boils. Do not stop stirring.
- 3Always add salt to a yogurt-based gravy *after* it has come to a boil, never before.
- 4For a deeper flavor, you can lightly fry the mushrooms in oil until golden brown instead of sautéing.
- 5Crushing the whole spices like cardamom slightly before adding them to the ghee helps release more of their essential oils and aroma.
Adapt it for your goals.
Vegan Yakhni
Replace the dairy curd with a thick, unsweetened plant-based yogurt (like cashew or almond yogurt) and use oil instead of ghee. Ensure the plant-based yogurt is stable for cooking.
Paneer YakhniPaneer Yakhni
Substitute the mushrooms with 250g of paneer cubes. Lightly pan-fry the paneer until golden before adding it to the boiled gravy in step 5.
Nadru Yakhni (Lotus Stem)Nadru Yakhni (Lotus Stem)
For a more traditional Kashmiri version, use boiled and sliced lotus stem (nadru) instead of mushrooms. The cooking process remains the same.
Richer GravyRicher Gravy
For a richer, creamier consistency, add 1 tablespoon of cashew paste along with the yogurt mixture in step 4.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Rich in Vitamin D & B
Mushrooms are one of the few non-animal sources of Vitamin D. They are also packed with B vitamins, which are essential for energy production and brain health.
Aids Digestion
The key spices in yakhni, such as fennel (saunf) and ginger (sonth), are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Immunity Boosting
Mushrooms contain antioxidants and beta-glucans, compounds that help strengthen the immune system and protect the body against cellular damage.
Frequently asked questions
There are three key rules: 1) Use full-fat, room-temperature yogurt. 2) Whisk it well with a stabilizer like besan (gram flour). 3) Stir continuously and vigorously from the moment you add it to the pan until it comes to a complete boil.