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Kashmiri Damin Yakhni

This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Damin Yakhni is a Kashmiri delicacy where tenderly prepared Damin i.e., towel meat is gently simmered in yakhni, a yoghurt-based broth.


Kashmiri Damin Yakhni
Kashmiri Damin Yakhni

The dish's essence lies in the yakhni, prepared by simmering curd with a medley of spices until it boils, into which the prepared Damin is added. It's a simple, hearty dish that brings a piece of Kashmir to your table, filled with the love and care of generations.

Prep Time: 20 mins Cook Time: 30 mins

Servings: 6 Difficulty: Intermediate


Ingredients for Kashmiri Damin Yakhni

  • P Mark Kachi Ghani Mustard oil: 5 tbsp

  • Damin: 2 kg

  • Turmeric powder: 1/2 tbsp

  • Garlic: 2-3 cloves (minced)

  • Salt: According to taste

  • Fennel seeds powder: 2 tbsp

  • Ginger Powder: 1 tbsp

  • Black cardamom: 3

  • Green cardamom: 6

  • Cloves: 2

  • Black peppercorns: 6

  • Cinnamon stick: 2 sticks

  • Onion: 1 medium-sized onion

  • Ghee: tbsp

  • Dry mint: A pinch for garnish

  • Curd: 1 kg

Method for Kashmiri Damin Yakhni

  1. Boil water in a pot, turn off the heat and add the Damin for 3-5 minutes.

  2. Remove any dirt and wash the Damin thoroughly under tap water, repeating the process 3-4 times.

  3. Cut the Damin into small pieces and put these pieces in a pressure cooker.

  4. Add turmeric powder, minced garlic, and salt to the pressure cooker. Cover the pressure cooker and cook until it boils.

  5. Discard the water and add fresh water to the pressure cooker.

  6. Add 1 tbsp of fennel seeds powder, 2 black cardamoms, 3 green cardamoms, 2 cloves, 3 black peppercorns, and 1 cinnamon stick to the pressure cooker.

  7. Cook in the pressure cooker for about three whistles or until the Damin is tender.

  8. In a separate pan, fry one onion until golden brown, then remove from the oil.

  9. In the same pan, fry the Damin.

  10. In a thick-bottomed pan, add curd and stir continuously over medium heat until it boils.

  11. Add 1 tbsp of fennel seeds powder, 1 tbsp of ginger powder, 1 black cardamom, 3 green cardamoms, 3 black peppercorns, and 1 cinnamon stick to the pressure cooker. Then add the Damin stock. Mix everything well and let it boil.

  12. Add the fried Damin to the pressure cooker.

  13. Cover and cook for some time.

  14. After a while, add oil, ghee, and dry mint to the pressure cooker. Cover and cook on low flame until the flavours are well incorporated.

  15. After a minute, add fried onion paste to the pressure cooker. Mix everything well and cook on low flame until the yakhni becomes thick.

  16. Your Kashmiri Damin Yakhni is ready!

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or a beginner in the kitchen, our blog provides step-by-step instructions, helpful tips, and exciting ideas to elevate your cooking skills.

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