Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Ingredients for Mushroom Soya Yakhni Recipe
Button Mushrooms quartered 15-18
Soya Chunks soaked and drained 1 cup
Ghee 2 tablespoon
Green cardamoms 4-5
Cinnamon 1 inch
Black cardamom 2-3
Fennel seeds (saunf) 1 teaspoon
Caraway seeds (shahi jeera) 1 teaspoon
Black peppercorns crushed 2 tablespoon
Salt to taste
Dried fenugreek leaves (kasoori methi) 1 tablespoon
Browned Onions 1 cup + fo
Yogurt 1½ cups
dried mint leaves 1 teaspoon
Dried ginger powder (soonth) 1 teaspoon
Fresh mint leaves 10-12
Fresh mint sprigs for garnishing
Heat 1 tbsp ghee in a non-stick pan, add green cardamoms, cinnamon, black cardamoms, cloves, fennel seeds, caraway seeds and 1 tsp crushed peppercorns and sauté for 2-3 minutes.
Add mushrooms and salt and mix well. Add 2-3 tbsps water and mix well. Add browned onions and dried fenugreek leaves and mix well and cook for 2-3 minutes. Remove from the heat, cool down to room temperature and put in a mixer jar. Add yogurt and 1 cup water and grind till smooth.
Heat remaining ghee in another non-stick pan, strain the ground mixture and mix well. Add ½ cup water and mix well. Add remaining crushed peppercorns, dried mint leaves and ginger powder and mix well. Add soya chunks and fresh mint leaves and mix well. Cook till the soya chunks are done.
Transfer the yakhni into a serving bowl, garnish with mint sprig and browned onions and serve immediately.
Calories : 1167
Carbohydrates : 217.1
Protein : 59
Fat : 71.6