Kashmiri · serves 2

Paneer Yakhni

A pale Kashmiri curd gravy with no browning at all. Gentle and unusual.

35 min Some work Vegetarian

Ingredients

  • 300g paneer, cubed
  • 2 cups curd, whisked
  • 1 tbsp fennel powder
  • 1 tsp dry ginger powder (sonth)
  • 1 tsp cardamom powder
  • 2 bay leaves
  • 4 cloves
  • 1 tbsp mint, dried
  • 3 tbsp ghee
  • Hing

Method

  1. Lightly fry the paneer in ghee till the edges just set — not brown. This curry stays white throughout.
  2. Bay leaves, cloves and hing in the same ghee.
  3. Take the pan OFF the heat and add the whisked curd, then return to the lowest flame stirring in one direction until it comes to a boil. It splits otherwise.
  4. Fennel powder, dry ginger, salt. Simmer 10 minutes till it thickens slightly.
  5. Paneer in, 5 minutes.
  6. Cardamom and crushed dried mint off the heat. Plain rice.

Questions people ask about Paneer Yakhni

How long does Paneer Yakhni take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Paneer Yakhni?

Take the pan OFF the heat and add the whisked curd, then return to the lowest flame stirring in one direction until it comes to a boil. It splits otherwise.

What can I use instead of paneer in Paneer Yakhni?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Paneer Yakhni ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Paneer Yakhni vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Paneer Yakhni?

Plain rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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