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Paneer Yakhni is a delightful vegetarian dish inspired by Kashmiri cuisine. It's a creamy, aromatic curry made with paneer (Indian cottage cheese) simmered in a yogurt-based gravy infused with subtle whole spices like fennel, cardamom, cumin, and cinnamon. Unlike heavier paneer curries (e.g., butter masala), this one is light, tangy, and often no-onion-no-garlic, making it perfect for festive meals, fasting days, or when you want something mild yet flavorful.
Traditionally, "Yakhni" refers to a fragrant broth (originally made with meat), but the vegetarian version replaces it with paneer for a comforting, protein-rich dish.
Quick Recipe (Serves 4)
Ingredients:
300g paneer, cubed (lightly fried or soaked in warm water for softness)
1 cup thick yogurt (whisked smooth)
10-12 cashews (soaked and ground into paste for creaminess)
1-2 green chilies, slit
1-inch ginger, julienned or grated
Optional: Diced bell peppers or tomatoes for color and crunch
Whole spices: 1 tsp fennel seeds, 4-5 green cardamoms, 2-3 cloves, 1 cinnamon stick, 1-2 bay leaves
Ground spices: 1 tsp cumin powder, 1 tsp coriander powder, pinch of saffron (optional)
Fresh coriander for garnish
2-3 tbsp ghee or oil
Salt to taste
Steps:
Heat ghee in a pan. Add whole spices and let them splutter.
Add ginger, green chilies, and cashew paste. Sauté for 2-3 minutes.
Lower heat, add whisked yogurt slowly while stirring continuously to prevent curdling.
Add ground spices, salt, and a cup of water. Simmer for 5-7 minutes until the gravy thickens slightly.
Add paneer cubes (and bell peppers if using). Cook covered on low heat for 5-10 minutes to let flavors infuse.
Garnish with coriander and serve hot.
Pair it with rice, naan, roti, or jeera rice. It's effortless (ready in under 30 minutes) and elegantly subtle!
(Note: There's also a less common Paneer Yakhni Pulao, a fragrant rice dish cooked in spiced yogurt broth with paneer – let me know if you'd prefer that recipe instead!)
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