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.
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 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
Method
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.
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
