Kashmiri style lauki yakhni Recipe

Cooking Directions

• STEP 1.Peel and chop the bottle gourd into small pieces.
• STEP 2.In a pan, heat ghee and add whole spices like fennel seeds, cardamom, and cinnamon.
• STEP 3.Add chopped bottle gourd and saut茅 for a few minutes.
• STEP 4.In a separate bowl, whisk yogurt with water and add it to the pan.
• STEP 5.Add salt, turmeric powder, and red chili powder. Mix well.
• STEP 6.Cover and cook on low heat until the bottle gourd is tender.
• STEP 7.In a small pan, heat ghee and add cumin seeds and asafoetida. Pour this tempering over the cooked yakhni.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the bottle gourd on low heat to retain its texture and flavor.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream to the yakhni before serving.

Storage and Serving

• Leftover lauki yakhni can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the yakhni in a pan or microwave before serving.
• Serve the lauki yakhni hot with steamed rice or roti for a delicious and comforting meal.