Recipe Description

Mushrooms and soya chunks cooked in Kashmiri style, yakhni.

• Button mushrooms, washed and cut into quarter – 15-18
• Soya bean chunks, soaked and drained – 1 cup
• Ghee – 2 tablespoons
• Green cardamom – 4-5
• Cinnamon – I inch
• Black cardamom – 2-3
• Cloves – 3-4
• Fennel seeds – 1 teaspoon
• Caraway seeds – 1 teaspoon
• Black pepper crushed – 1 tablespoons
• Salt – To taste
• Dried fenugreek leaves – 1 tablespoon
• Browned onions – 1 cup + for garnishing
• Yogurt – 1 ½ cup
• Dried mint leaves – 1 teaspoon
• Fresh mint leaves – 10-12
• Fresh mint sprig – For garnishing

 

Method:-

1. Heat 1 tbsp ghee in a non-stick pan, add green cardamoms, cinnamon, black cardamoms, cloves, fennel seeds, caraway seeds and 1 tsp crushed peppercorns and sauté for 2-3 minutes.
2. Add mushrooms and salt and mix well. Add 2-3 tbsps water and mix well. Add browned onions and dried fenugreek leaves and mix well and cook for 2-3 minutes. Remove from the heat, cool down to room temperature and put in a mixer jar. Add yogurt and 1 cup water and grind till smooth.
3. Heat remaining ghee in another non-stick pan, strain the ground mixture and mix well. Add ½ cup water and mix well. Add remaining crushed peppercorns, dried mint leaves and ginger powder and mix well. Add soya chunks and fresh mint leaves and mix well. Cook till the soya chunks are done.
4. Transfer the yakhni into a serving bowl, garnish with mint sprig and browned onions and serve immediately.