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Gobhi Yakhni Simple Recipe At Home

Gobhi Yakhni Simple Recipe At Home

Gobhi yakhni is an indian kashmiri dish which is usually sour in taste and it is suitable for all age groups. My grandmother belonged from kashmir so she was a master in making this dish and I learnt making cauliflower yakhni from her.

Ingredients

Gobhi yakhni ingredients

Cauliflower (Gobhi)- 500 Gram
Oil- 3-4 Tablespoon
Curd (Dahi)- 500 Gram
Onion- 3-4 medium size
Green Cardamom (Choti elaichi)- 4-5
Black Cardamom (Moti elaichi)- 2 Pieces
Cinnamon (Dalchini)- 1 Piece
Ginger Powder (Sonth)- 1 Tablespoon
Cumin Seeds (Zeera)- 1 Teaspoon
Dried Mint Leaves (Pudina)- 1-2 Teaspoon
Salt- To Taste
Turmeric (Haldi)- 1 Teaspoon

Procedure {How To Make Gobhi Yakhni}

  1. Cut cauliflower in medium (thin) pieces. If you cut cauliflower in large pieces, it will take longer to cook.
  2. Boil water in a pan. Add 1 teaspoon turmeric to it.
  3. Now add washed cauliflower in water. Boil it for 4-5 minutes.
  4. Sieve the boiled cauliflower.
  5. Fry the boiled cauloiflower in a pan with 2-3 Tablespoon oil.

CURD GRAVY FOR YAKHNI

  1. For curd gravy, heat 3 tablespoon oil in a pan.
  2. Meanwhile, beat the curd and add 2 finely chopped onions to it.
  3. Now put it into the oil pan.
  4. Keep stirring the curd till it gets to boil.
  5. Don’t stop stirring the curd otherwise it will clabber.
  6. Now when curd starts boiling, add crushed green and black cardamom and cinnamon to it.
  7. Boil it till it gets dense.
  8. Add 2 medium cups of water to it and let it boil.
  9. In another pan, heat 2 tablespoon oil and add largely chopped onion to it.
  10. Fry till it gets golden brown.
  11. When the onion becomes golden brown take it out in a mixing jar and blend it to make a thick paste. You can also add little water if needed.
  12. Add onion paste to curd gravy.

FINAL MIXING

  1. Add fried cauliflower to curd gravy.
  2. Add more water if needed and boil it for 4-5 minutes.

NOTE:- The sign of completely and properly cooked Gobhi Yakhni is when the oil and curd separates and the oil floats at the top of the dish.

  1. When the dish is ready, spread cumin and mint powder over it.
  2. You can also garnish it with fresh coriander leaves.
  3. You can also add 1 tablespoon ghee and shahzeera over it.

GARNISHING TIPS

PRO TIP :- Yakhni needs a little more salt than usual dishes.

SUMMARY

COOK TIME :- 40-45 minutes
DIFFICULTY LEVEL :- More than Simple
SERVINGS :- 4-5 persons



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