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Kashmiri Paneer Yakhni

This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Paneer Yakhni, a traditional vegetarian dish from the serene valleys of Kashmir, is known for its aromatic and subtle flavours.

Kashmiri Paneer Yakhni
Kashmiri Paneer Yakhni

In Kashmir, the traditional Yakhni usually features mutton, famously known as Goshtaba. However, today we've taken a creative twist by using Paneer, making it a delightful option for vegetarians and non-vegetarians alike.

Prep Time: 5 mins Cook Time: 20 mins Servings: 4 Difficulty: Intermediate

Ingredients for Kashmiri Paneer Yakhni

  • P Mark Kachi Ghani Mustard oil: 6 tbsp

  • Paneer: 250 g (cubed)

  • Turmeric powder: 1/2 tbsp

  • Yoghurt (curd): 400 g

  • Ginger Powder: 1/2 tbsp

  • Fennel seeds powder: 1/2 tbsp

  • Ghee: 2 tbsp

  • Onion: 1 (ground into paste)

  • Dried Mint Leaves: 1 tbsp

  • Salt: According to taste

Method for Kashmiri Paneer Yakhni

  1. In a bowl, add water and turmeric powder. Boil the paneer cubes in this turmeric water for 5 minutes. Drain and set aside.

  2. Heat P Mark Mustard Oil in a pan over medium heat. Fry the boiled paneer cubes until they turn golden brown. Remove from the pan and set aside.

  3. To prepare yakhni, In a pan, add curd and stir continuously until it boils. Add ginger powder, fennel powder, and salt to the boiling yoghurt. Stir well to combine.

  4. Cook the mixture for a few minutes until the flavours meld together and the raw smell of the spices disappears.

  5. Add the fried paneer cubes to the yoghurt mixture. Add ghee and onion paste. Gently mix to coat the paneer with the sauce.

  6. Sprinkle dried mint leaves on top for added flavour.

  7. Your Kashmiri Paneer Yakhni is ready! Serve hot with rice or naan.

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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