Kashmiri-style Spiced Vegetable Yakhni with Yogurt and Fresh Herbs
A fragrant yogurt-based vegetable stew infused with Kashmiri spices, offering a comforting and mildly tangy dish rich in traditional flavors. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs plain yogurt, water, tablespoons mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups mixed vegetables (carrots, beans, potatoes), chopped into 1-inch pieces
- 1 cup plain yogurt
- 3 cups water
- 2 tablespoons mustard oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger paste
- 1/4 teaspoon asafoetida (hing)
- 3 whole green cardamom pods
- 1 (1-inch) cinnamon stick
- 1 bay leaf
- 3 whole cloves
- 1 1/4 teaspoons salt
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- Step 1: In a bowl, whisk 1 cup plain yogurt until smooth and set aside.
- Step 2: Heat 2 tablespoons mustard oil in a large pot over medium heat until shimmering. Add 1 medium finely chopped onion and sauté for 5-6 minutes until translucent.
- Step 3: Stir in 1 tablespoon ginger paste and 1/4 teaspoon asafoetida, cooking for 1 minute until fragrant.
- Step 4: Add 3 whole green cardamom pods, 1 (1-inch) cinnamon stick, 1 bay leaf, and 3 whole cloves to the pot. Toast the spices with the onion-ginger mixture for 2 minutes.
- Step 5: Add 4 cups chopped mixed vegetables (carrots, beans, potatoes) and 1 1/4 teaspoons salt. Stir well to coat the vegetables with the spice mixture.
- Step 6: Pour in 3 cups water and bring to a boil over medium-high heat. Reduce heat to medium-low and cook the vegetables for 15 minutes until just tender.
- Step 7: Lower the heat to low and gradually add the whisked yogurt to the pot, stirring continuously to prevent curdling.
- Step 8: Simmer the yakhni gently for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.
- Step 9: Remove from heat and stir in 2 tablespoons chopped fresh mint leaves and 2 tablespoons chopped fresh coriander leaves. Serve hot with steamed rice or flatbreads.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri-style Spiced Vegetable Yakhni with Yogurt and Fresh Herbs take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kashmiri-style Spiced Vegetable Yakhni with Yogurt and Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.
Can I substitute ingredients in Kashmiri-style Spiced Vegetable Yakhni with Yogurt and Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri-style Spiced Vegetable Yakhni with Yogurt and Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kashmiri-style Spiced Vegetable Yakhni with Yogurt and Fresh Herbs vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
