Al Yakhni in Cashew and Saffron Gravy

Al Yakhni is a Kashmiri delicacy. Traditionally Bottle Gourd/ Lauki is cooked in aromatic curd based gravy. With a tweak Here I'm sharing this in  a rich cashew and saffron gravy.

 Let's cook!

 Ingredients:

• 500 gms. Bottle Gourd
• 1 cup beaten curd
• 1/4 bowl cashew paste
• 15-20  strands saffron( soaked in 2 tbsp water)
• 1 tsp cumin seeds
• 2-3 tsp fennel powder
• 1 tsp  dry ginger powder
• 1/2 tsp cinnamon powder
• 2 Black cardamom 
• 2-3 Cloves
• Salt to taste
• 1 tsp black pepper powder
• 1/2  cup water
• 3 tbsp Oil

Method:

• Peel bottle gourd, cut into  round slices.
  
• Pan fry with little oil, fry till completely cooked from both sides.Keep aside.
  
• In a wok heat oil, add cumin seeds, cloves and black cardamom, cinnamon powder, dry ginger powder, fennel powder to the hot oil.
• Add cashew paste and saute for 5 minutes, stirring occasionally.
• Add beaten curd, bottle gourd slices, salt, black pepper and saffron soaked in water cook for few minutes.
  
• Now add 1/2 cup water and cook  for 5-7 minutes.
• Garnish with saffron strands.