Kashmiri-style Spiced Vegetable Yakhni with Yogurt and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 recipe, ready in about 50 minutes, pairs plain yogurt, water, 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

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Instructions

1. Step 1: In a bowl, whisk 1 cup plain yogurt until smooth and set aside.
2. 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.
3. Step 3: Stir in 1 tablespoon ginger paste and 1/4 teaspoon asafoetida, cooking for 1 minute until fragrant.
4. 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.
5. 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.
6. 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.
7. Step 7: Lower the heat to low and gradually add the whisked yogurt to the pot, stirring continuously to prevent curdling.
8. Step 8: Simmer the yakhni gently for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.
9. 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.