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Mushroom Soya Yakhni

Mushrooms and soya chunks cooked in Kashmiri style, yakhni.Easy to make and extremely delicious. Go well with just anything, rice, dosa, Indian breads or regular sandwich breads. This recipe is from FoodFood TV channel

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Mushroom Soya Yakhni
Main Ingredients Button Mushrooms, Soya Chunks
Cuisine Kashmiri
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Mushroom Soya Yakhni

  • 15-18 Button Mushrooms quartered
  • 1 cup Soya Chunks soaked and drained
  • 2 tablespoon Ghee
  • 4-5 Green cardamoms
  • 1 inch Cinnamon
  • 2-3 Black cardamom
  • 3-4 Cloves
  • 1 teaspoon Fennel seeds (saunf)
  • 1 teaspoon Caraway seeds (shahi jeera)
  • 2 tablespoon Black peppercorns crushed
  • to taste Salt
  • 1 tablespoon Dried fenugreek leaves (kasoori methi)
  • 1 cup + fo Browned Onions
  • 1½ cups Yogurt
  • 1 teaspoon dried mint leaves
  • 1 teaspoon Dried ginger powder (soonth)
  • 10-12 Fresh mint leaves
  • for garnishing Fresh mint sprigs

Method

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  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.

Nutrition Info

Calories 1167
Carbohydrates 217.1
Protein 59
Fat 71.6