lauki yakhni recipe | al yakhni recipe, how to make lauki yakhni recipe

lauki yakhni or al yakhni is a dish from kashmiri pandit cuisine which does not use onion and garlic. lauki (bottle gourd or opo squash) and yogurt are the main ingredients that go in the making of this kashmiri dish of lauki yakhni.

lauki yakhni or al yakhni recipe

in kashmiri language lauki is al and yakhni is a yogurt based sauce. hence the term al yakhni.

the yogurt sauce is flavored with ginger powder, fennel powder and some whole spices. this dish is not garnished with anything. i have used mint leaves just to add some color in the photographs.

i have adapted this lauki yakhni recipe from the handy pocket size book which i have. all the kashmiri & indian recipes i have tried from this book so far have been very good.

what i like about kashmiri vegetarian recipes is the ease of cooking. simple everyday ingredients with easy cooking method. the end result is a spiced or sometimes mildly spiced and aromatic dish like this lauki yakhni. this dish goes well with steamed rice or jeera rice or even saffron rice.

i served lauki yakhni with kashmiri pulao and onion-tomato raita. if you are a regular reader of my blog, you will see that i cook simple easy to make indian lunch or dinner meals. i usually cook a dal or curry with rice or rotis and a side vegetable dish paired with some salad or raita. sometimes there is a pickle or papad by the side.

if you like bottlegourd or lauki, then do try this recipe of al yakhni. you can also make yakhni with cauliflower, bitter gourd (karela) and lotus stem. this dish is very good for the summers too.

if you are looking for more lauki recipes then do check:

lauki yakhni recipe

5 from 2 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
Course:main course
Cuisine:indian,kashmiri
Servings (change the number to scale):3 to 4
lauki yakhni recipe, al yakhni recipe
lauki yakhni or al yakhni is a gravy dish with fried bottle gourd slices in a light and aromatic yogurt sauce.

INGREDIENTS FOR lauki yakhni recipe

(1 CUP = 250 ML)
  • 12 to 15 slices of lauki (bottle gourd or opo squash)
  • 1 inch cinnamon (dalchini)
  • 1 to 2 black cardamom (badi elaichi)
  • ½ or ¾ teaspoon shahjeera (caraway seeds)
  • ½ teaspoon dry ginger powder (saunth)
  • 1 teaspoon fennel powder (saunf powder)
  • 1 pinch asafoetida (hing)
  • 1 cup water
  • ¾ or 1 cup curd (yogurt or dahi - dairy or vegan) - whisked till smooth (i used cashew yogurt)
  • 1 or 2 tablespoon oil for frying the lauki slices
  • 1 tablespoon oil for the yogurt sauce
  • salt as required
  • few mint leaves for garnish (optional)

HOW TO MAKE lauki yakhni recipe

  • heat oil in a flat pan. pan fry the lauki slices till they are browned and cooked well.
  • in the same pan or in another pan, heat oil. if there is leftover oil, then just add some extra oil to the same pan so that it becomes approx 1 tbsp oil.
  • add the whole spices - shahjeera, cinnamon,black cardamoms and fry till the oil becomes aromatic.
  • now switch off the fire and let the pan stand for 1-2 minutes if its very hot.
  • add water.
  • be careful when pouring the water as if the oil is very hot, the oil will splutter.
  • let the water come to a boil.
  • add the fried lauki slices, ginger powder, fennel powder, asafoetida and salt.
  • simmer for 2-3 mins. slowly add the whisked yogurt and continue to stir while adding.
  • simmer for 4-5 minutes or till the sauce thickens a bit.
  • serve the lauki yakhni with some steamed basmati rice or saffron rice or kashmiri pulav.
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step by step al yakhni or lauki yakhni recipe:

1: rinse, peel and slice the lauki in round slices. pan fry the slices in a few tbsps of oil.

sliced lauki for lauki yakhni recipe

2: fry till they get slightly browned from both sides and completely cooked. keep aside.

frying lauki for lauki yakhni recipe

3: heat oil in another pan. add the whole spices – shahjeera/caraway seeds, black cardamoms, cinnamon. fry the spices till they become aromatic and release their flavors in the oil.

frying spices for al yakhni recipe

4: add 1 cup of water. be careful while adding water as the whole mixture can splutter. switch off the flame and then add water slowly. let the water come to a boil. add the ginger powder, fennel powder, asafoetida and salt. stir well. also add the fried lauki slices. simmer for 2-3 mins.

fried lauki slices for lauki yakhni recipe

5: lastly add the yogurt and stir. simmer for 4-5 minutes till the sauce thickens a bit.

add yogurt to lauki yakhni recipe

6: serve the lauki yakhni with steamed rice or kashmiri pulao or kashmiri biryani.

lauki yakhni, lauki yakhni recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

    • hing is used an alternative to onions and garlic. so you can use either onion or garlic in this recipe if you want. otherwise there is no alternative to hing.

    • after adding yogurt, do not boil. just let it simmer on a low flame for some minutes till the gravy becomes hot. also use full fat curd. if using curd made from toned milk or low fat milk, then the curd will split.

  1. Thanks Dassana for this wonderful recipe. Me and my husband are basically no onion no garlic food lovers and needless to say the dish has been a superhit with both of us. It is always a delight to browse through your blog. Your blog helps me immensely to prepare food for my 1 year old son also. So thanks a ton to you and Amit from the three of us. 🙂5 stars

  2. I have never loved lauki and always there is a fight with my mother, but I will surely try this recipe this weekend and let you know. Thanks Dassana for the lovely post as usual.