Alle Hatche Yakhni; The Flavourful Kashmiri Bottle Gourd Dish
Image Credit: Youtube- Kashmir Food Fusion

Kashmiri cuisine is more than just food – it’s an essence of Paradise. Natural ingredients like Saffron, Kashmiri red chilies, dried cock comb flower etc, enriches the flavor and enhances the aroma of the cuisine. Whole spices like black pepper, cardamom, cloves etc peaks its distinct taste and flavor of the traditional savouries. 

And such dish is Yakhni, a traditional dish from the Kashmiri cuisine that refers to a yogurt-based gravy made with meat or vegetables. It is a rich and flavorful gravy that is made by simmering the main ingredient with a blend of aromatic spices, and yogurt. Yakhni is a staple dish in Kashmiri cuisine, and it is commonly served with steamed rice, roti, or naan bread.

In Kashmiri cuisine, yakhni is made with different ingredients such as mutton, chicken, fish, lotus stem, bottle gourd, and even mushrooms. The dish has a unique taste and aroma that comes from the blend of spices and yogurt. The spices used in yakhni include fennel seeds, cumin seeds, cinnamon, cardamom, bay leaves, and cloves. 

The yogurt used in yakhni is usually whisked until it is smooth and creamy. Overall, yakhni is a delicious and nourishing dish that is loved by many in Kashmir and beyond. It is a must-try dish for anyone who wants to explore the rich and diverse cuisine of Kashmir.Alle Hatche Yakhni is a traditional Kashmiri dish made with bottle gourd and yogurt-based gravy. It is a comforting and flavorful dish that is perfect for a hearty meal. 

Youtube- Kashmir Food Fusion



    500 grams bottle gourd (Lauki), peeled and cut into 1-inch cubes

    1 cup yogurt

    1 teaspoon fennel powder

    1 teaspoon dry ginger powder

    1 teaspoon cumin powder

    1/2 teaspoon turmeric powder

    Salt to taste

    1 tablespoon mustard oil

    1 bay leaf

    2-3 cloves

    2-3 green cardamom pods

    1 cinnamon stick

    1 teaspoon cumin seeds

    2-3 dried red chilies

    2 cups water


    In a mixing bowl, whisk the yogurt with fennel powder, dry ginger powder, cumin powder, turmeric powder, and salt to taste. Keep aside.

    Heat mustard oil in a heavy-bottomed pot. Add bay leaf, cloves, green cardamom pods, cinnamon stick, cumin seeds, and dried red chilies. Fry for a few seconds until fragrant.

    Add the bottle gourd pieces to the pot and sauté for a few minutes until they turn slightly brown.

    Add the yogurt mixture to the pot and stir well to coat the bottle gourd pieces.

    Pour in 2 cups of water and bring the mixture to a boil.

    Reduce the heat to low and let the Alle Hatche Yakhni simmer for 20-25 minutes or until the bottle gourd pieces are soft and tender.

    Adjust the seasoning as required.

    Serve hot with steamed rice or roti.

Enjoy your delicious Alle Hatche Yakhni!