Allergens in Al Yakhni: milk.
Ingredients
Quantities for 4.
- 700g, peeled and cut into 4cm batons Bottle Gourdchoose a young gourd with soft seeds
- 400g, full fat, whisked completely smooth Yogurt
- 3 tbsp Ghee
- 2 tsp Fennel Powder
- 1 tsp Dry Ginger Powder
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 3, bruised Cardamom
- 3 Cloves
- 1 Bay Leafoptional
- 1 tsp, crushed between the palms Kasuri Methistirred in at the endoptional
- 1/2 tsp, coarsely ground Black Pepperoptional
- to taste Salt
- 200ml Water
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Take the yogurt out of the fridge 45 minutes ahead and whisk it until it is as loose as cream, with no lumps at all.
- Cut the gourd into thick batons rather than thin slices; thin pieces collapse into the gravy within minutes.
- Measure the fennel and dry ginger into the yogurt before cooking so they go into the pan together, already dispersed.
Method
- Whisk the fennel powder, dry ginger powder and salt into the yogurt and keep it beside the stove.
- Heat the ghee in a heavy pan over medium heat and add the cardamom, cloves and bay leaf; they should sizzle and perfume the fat within 20 seconds.
- Add the asafoetida, count to three, then add the bottle gourd batons.Hing goes from fragrant to acrid in about five seconds. Do not step away.
- Turn the gourd in the ghee for 4 minutes until the edges look glassy.
- Lower the heat right down, pour in the spiced yogurt and stir continuously in one direction until it comes to a bare simmer, about 5 minutes.Keep stirring the whole time and never cover the pan before it simmers, or the yogurt will split into curds and whey.
- Add the water, bring back to a simmer and cook uncovered for 12 minutes, until the gourd is tender but still holds its shape.
- Crush the kasuri methi between your palms over the pan and add the black pepper.
- Simmer 3 minutes more until the gravy coats the back of a spoon thinly, then taste for salt.Yakhni should be the colour of thin cream. If it has gone beige you have over-fried the spices.
- Rest off the heat for 5 minutes before serving with plain rice.
Storage
Keeps 2 days refrigerated. Reheat very gently over low heat, stirring; it will look thin at first and come back together as it warms. Do not freeze.
Nutrition Low estimate
One serving of Al Yakhni (327 g) is about 185 calories, or 57 calories per 100 g.
Low protein: 5 g a serving, 11% of the calories
| Per serving327 g | Per 100 g | |
|---|---|---|
| Calories | 185 kcal | 57 kcal |
| Protein | 5.3 g | 2 g |
| Carbohydrate | 13.3 g | 4 g |
| of which sugars | 4.7 g | 1 g |
| Fibre | 2.4 g | 1 g |
| Fat | 13.3 g | 4 g |
| of which saturated | 8.1 g | 2 g |
| of which unsaturated | 4.4 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.