Paneer Yakhni is a rich and aromatic dish featuring cubes of paneer cooked in a flavorful yogurt-based gravy infused with freshly ground spices. This dish, which draws inspiration from traditional Kashmiri cuisine, offers a perfect balance of heat and warmth, with a creamy texture from the yogurt and cashew paste. It’s a comforting and delicious dish that pairs wonderfully with rice or roti.

What is Paneer Yakhni?

Paneer Yakhni is a vegetarian dish made with paneer cubes simmered in a spiced yogurt-based sauce, enriched with freshly ground whole spices and cashew paste. The word 'Yakhni' refers to the technique of cooking in a flavorful broth or sauce, often used in Kashmiri cuisine to prepare rich gravies.

Main Ingredient of Paneer Yakhni:

The main ingredient in Paneer Yakhni is paneer (Indian cottage cheese), which is fried and cooked in a creamy, spiced sauce made from yogurt, cashews, and freshly ground spices.

What Is So Special About Paneer Yakhni?

What makes Paneer Yakhni special is the aromatic blend of whole spices, including coriander, cumin, and cardamom, which are freshly ground to create a deep, complex flavor profile. The creamy consistency from yogurt and cashews elevates the dish, making it rich and indulgent. The addition of saffron further enhances the dish with a luxurious fragrance and golden color.

Quick and Easy

Though this dish has a rich, layered flavor, it's relatively simple to prepare, taking about 30-40 minutes from start to finish. It’s a great way to enjoy a gourmet dish without spending hours in the kitchen.

How to Make Paneer Yakhni

1. Make the Paste: Grind the cashews, poppy seeds, and water into a smooth paste.
2. Fry the Paneer and Bell Peppers: Heat oil in a pan and fry the paneer cubes and bell pepper pieces until lightly golden. Set aside.
3. Prepare the Yakhni Sauce: In the same pan, sauté ginger, green chilies, and the cashew paste. Cook for a few minutes before adding whisked yogurt.
4. Add Spices: Add the freshly ground spice mix and saffron strands, then cook on low flame to infuse the flavors.
5. Combine and Simmer: Add the fried paneer and bell peppers to the sauce, mixing well. Adjust consistency by adding water. Simmer for a few minutes.
6. Serve: Garnish with fresh coriander leaves and serve hot.

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Expert Tips

• Yogurt: Make sure the yogurt is well-whisked to avoid curdling when added to the sauce.
• Spice Adjustments: Adjust the quantity of green chilies and whole spices to your preference for a milder or spicier dish.
• Cashew Paste: Soak the cashews for a smoother paste and a creamier texture in the gravy.
• Consistency: If the gravy thickens too much during cooking, simply add a little water to reach your desired consistency.

Recipe Note

Paneer Yakhni

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Category

Main Course

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Calories

400

Paneer Yakhni is a rich and aromatic paneer dish cooked in a creamy, spiced yogurt-based sauce with freshly ground spices, saffron, and cashew paste. A flavorful delight!

Author:

Parth Kapoor

Ingredients

For Freshly Ground Masala

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp black pepper
• 2 dry red chilies
• 1 black cardamom
• 4 green cardamoms
• 1/2-inch cinnamon stick
• 1-2 cloves

For the Paste

• 4-5 paneer cubes
• 8-10 cashews, soaked
• 1 tsp poppy seeds
• 3-4 tbsp water

Others

• 1 tbsp oil
• 1 cup paneer cubes
• 1/2 cup bell pepper, cubed
• 1 tbsp ghee
• 1 bay leaf
• 1 tsp ginger, finely chopped
• 2-3 green chilies, chopped
• 1/2 cup yogurt, whisked
• Salt, to taste
• 1/2 tsp sugar
• 1 tbsp coriander, chopped

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Directions

1. Make the Paste: Grind soaked cashews, poppy seeds, and water into a smooth paste.

2. Fry the Paneer: Heat oil and fry the paneer cubes and bell peppers until golden. Set aside.
3. Cook the Yakhni: In the same pan, sauté ginger and green chilies. Add the cashew paste and cook for 2-4 minutes.
4. Add Yogurt and Spices: Mix in the yogurt and cook for another 5-6 minutes. Then add the freshly ground spice mix and saffron.
5. Simmer: Add fried paneer and bell peppers, and mix well. Simmer for 5-10 minutes to allow the flavors to meld.
6. Serve: Garnish with coriander leaves and serve with roti or rice.

Recipe Video

Recipe Note

For a vegan version, replace the paneer with tofu and use dairy-free yogurt. Adjust the consistency as needed