How to make 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.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Button Mushrooms (बटन मशरूम), Soya Chunks

Cuisine : Kashmiri

Course : Main Course Vegetarian

For more recipes related to Mushroom Soya Yakhni checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Imliwale Aloo Paneer Jalfrezi Masoor Suva Dal Mixed Vegetable

Mushroom Soya Yakhni

Mushroom Soya Yakhni Recipe Card


Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mushroom Soya Yakhni Recipe

  • Button Mushrooms quartered 15-18

  • Soya Chunks soaked and drained 1 cup

  • Ghee 2 tablespoon

  • Green cardamoms 4-5

  • Cinnamon 1 inch

  • Black cardamom 2-3

  • Cloves 3-4

  • Fennel seeds (saunf) 1 teaspoon

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Black peppercorns crushed 2 tablespoon

  • Salt to taste

  • Dried fenugreek leaves (kasoori methi) 1 tablespoon

  • Browned Onions 1 cup + fo

  • Yogurt 1½ cups

  • dried mint leaves 1 teaspoon

  • Dried ginger powder (soonth) 1 teaspoon

  • Fresh mint leaves 10-12

  • Fresh mint sprigs for garnishing


Step 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.

Step 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.

Step 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.

Step 4

Transfer the yakhni into a serving bowl, garnish with mint sprig and browned onions and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.