Friday 24 October 2014

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!


  • 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


  • 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.

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