Kashmiri Yakhni

This authentic Kashmiri Yakhni is a fragrant, creamy white curry featuring tender mutton in a rich yogurt-based gravy infused with aromatic spices. Unlike typical red curries, this traditional dish showcases the delicate flavors of cardamom, fennel, and mint for an unforgettable dining experience.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 420kcal

Equipment

Ingredients

1.5 kg mutton chest and shoulder, cut into pieces
500 ml water
5 black cardamom pods cracked
4 bay leaves
500 g plain yogurt whisked
3 tsp fennel powder
1.5 tsp ginger powder
2 tsp salt divided
2 tbsp ghee
9 green cardamom pods cracked
5 cloves
Pinch of asafoetida hing
½ tsp dried crushed mint
½ tsp black cumin shahi jeera

Instructions

Add mutton pieces to pressure cooker with water, black cardamom pods, bay leaves, and 1 tsp salt. Cook until tender (about 20-25 minutes).
While mutton cooks, place whisked yogurt in a heavy-bottomed pan with fennel powder, ginger powder, and remaining salt. Cook over medium heat, stirring continuously to prevent curdling, until volume reduces by half.
Add the reduced yogurt mixture to the cooked mutton and broth. Simmer for 4 minutes, stirring gently.
Add ghee, green cardamom pods, cloves, and asafoetida. Continue cooking until gravy reaches desired thickness.
Stir in dried mint and black cumin, then remove from heat immediately.

Notes

Continuously stir yogurt while heating to prevent curdling and guarantee smooth texture

Choose mutton from chest and shoulder cuts for best flavor and tenderness

Crack cardamom pods lightly to release maximum aroma without losing seeds

If yogurt curdles, strain the gravy and continue cooking with solids

Can be made 2 days ahead and refrigerated; flavors improve with time

Substitute goat meat or lamb if mutton is unavailable

For richer taste, increase ghee to 3 tablespoons

Nutrition