🇮🇳 Indian Vegetarian

Srinagar Butter Carrot Yakhni

Name: Srinagar Butter Carrot Yakhni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbsp Butter; 4 tbsp Heavy Cream; 1 tsp Kasuri Methi; 1, finely chopped Onion; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 250 g, chopped Carrot

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Srinagar cooking — Srinagar Butter Carrot Yakhni brings a butter touch with a classic yakhni finish. About 40 minutes from fridge to table.

Prep 15 min Cook 25 min Serves 4 Easy

Ingredients

Butter3 tbsp
Heavy Cream4 tbsp
Kasuri Methi1 tsp
Onion1, finely chopped
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Carrot250 g, chopped

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Assemble spices and chop vegetables before lighting the stove.
2
Temper mustard seeds, curry leaves, and dried chilies in oil.
3
Add onion and green chili; saute until soft.
4
Stir in the main ingredient and powdered spices.
5
Cook covered, stirring occasionally, until done.
6
Squeeze lemon or fold in coconut if the style calls for it.
7
Adjust seasoning and serve.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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Watch how it's made

Video: Mutton Yakhni Pulao | Kashmiri Yakhni Pulao - Maincourse Recipe | The Bombay Chef - Varun Inamdar · on YouTube