Lauki Yakhni: Bottle Gourd Flavoured In Succulent Yoghurt Gravy

How frequently have you overheard someone praising lauki ki sabzi? We seriously doubt you did! Despite the bottle gourd's high level of healthfulness, few people, especially children, doesn't like its bland flavour. However, we are going to alter your opinion about Lauki. Here is a lauki dish that will wow you and leave you wondering how something so bland could taste so amazing! It's the ideal dish to prepare right now, while you're experimenting with new and interesting dishes. Your family will adore it, we assure you.

This recipe for vegetarian Lauki Yakhni or Al Yakhni, also known as Kashmiri Al Yakhni, Kashmiri Doodhi Yakhni, and Dahi Wali Lauki, uses lauki and a perfect blend of health and taste. The traditional Kashmiri meat yakhni is typically cooked with meat like mutton. A vegetarian variation of it is called Al Yakhni; in Kashmiri dialect, "al" refers to lauki and "yakhni '' refers to the yoghurt-based sauce. This Al Yakhni recipe promises to provide you with the same delectable flavours that are admired in Kashmiri cuisine for their richness and lusciousness, all the way from the mountainous area of Kashmir.

What Is Yakhni?

Yakhni is a mild dish prepared with yoghurt and entire spices. This Kashmiri cuisine, also known as yakhni, is primarily meat-based. Bottle gourd is used to make yakhni in its vegetarian form. Additionally, yakhni can be found in Turkish and Persian food. The absence of onion, tomato, and garlic distinguishes Kashmiri yakhni from the majority of popular Indian curries. Only whole spices are used to flavour the meal in its whole.


  • 1 Bottle gourd (lauki)
  • 1 inch Cinnamon Stick (Dalchini)
  • 2-3 Cardamom (Elaichi) Pods/Seeds
  • 3-4 Cloves (Laung)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1/2 teaspoon Dry ginger powder
  • 1 teaspoon Fennel Powder
  • 1/4 teaspoon Asafoetida (hing)
  • 1 cup Curd (Dahi / Yoghurt)
  • 1 1/2 tablespoon Mustard oil
  • Salt , as required


  • Let's first cut the lauki (bottle gourd) into small pieces before starting the Lauki Yakhini recipe
  • In a tawa, heat half a tablespoon of oil
  • Place the lauki on the tawa and cook them there until they are soft and browned
  • Keep them aside after finished
  • In the same pan, heat some additional oil and sauté the cloves, cinnamon stick, and carom seeds until they release a pleasant aroma
  • Now turn down the heat, add the water, and bring it to a boil
  • As the water begins to boil, add the lauki, dry ginger powder, fennel powder, and asafoetida and mix thoroughly
  • Now, in a separate bowl, whisk the yoghurt and add it to the Lauki (bottle gourd)
  • Cook the curry over a medium temperature until it reaches a thick, saucy consistency. After adding the required salt, let the curry simmer for one minute. 
  • If you think the gravy needs more salt, give it a taste and add it. Turn off the heat and add the coriander leaves as a garnish. 

For a simple meal, serve Lauki Yakhni Recipe with Aamras and Tawa Paratha. This is also suitable for packing in your lunchbox.