Yakhni

Yakhni is a traditional Kashmiri dish. The curry is made using curds; hence the name. I got it from one of my college mates. It's one of my favourite recipes. Though it can be made with chicken, I prefer the Mutton version of it which seems to be more authentic. The aroma of the spices and the tanginess of the curd gives this gravy its unique flavour!

Preparation time - 10 minutes

Cooking time - 30 minutes

Ingredients:

Mutton - 1/2 kg, cut into medium sized pieces

Mustard oil - 1/2 cup

Fennel powder - 1 tbsp

Black cumin powder (Shahi Jeera) - 1 tbsp

Bay leaves - 2

Asafoetida (Hing) - 1/2 tsp

Cloves - 2

Black cardamom - 1

Green cardamom - 3

Cinnamon - 1'' stick

Curds - 500 ml

Dry ginger powder- 2 tsp

Ghee (an Indian variant of clarified butter) - 2 tbsp

Method:

1. Coarsely grind black cumin, cloves and cinnamon.

2. Coarsely grind both the cardamoms.

3. Beat the curds.

4. Heat oil in a pressure cooker. Add oil. Add freshly ground cinnamon, cloves and black cumin. Also, add asafoetida and bay leaves. After a minute or two, add the mutton and stir for 4-5 minutes. Add fennel and dry ginger and mix well. Add ghee and continue to mix well.

5. Lastly add half of the quantity of beaten curds and half of the coarsely ground black and green cardamom.

6. Now, add 2 cups of water and mix well.  Close the lid and cook for 4 whistles and simmer for 15 minutes.

7. When the pressure is fully released, open the cooker. Now, add the remaining beaten curds and the coarsely ground black and green cardamoms. Cook for 5 minutes.  Take off from heat and transfer to a serving bowl.

8. Serve hot with fried rice or parathas.