Kashmiri Saag Haddar Yakhni ~ Mushroom Palak in Yogurt Sauce
Kashmiri Saag Haddar Yakhni – name is really unique right? It is a kashmiri dish with mushrooms and palak cooked with curd & onion masala. ‘Saag’ is green vegetable, ‘Haddar’ is Mushroom and ‘Yakhni’ is Curd. (Source: Google);)
Basic Haddar Yakhni is either with yellow base or red base but I just had this baby palak in my garden that i wanted to try with green base curry and it came out really well.
Kashmiri Saag Haddar Yakhni pictorial directions:
- Grind together Palak, curd, Coriander seeds, shahi jeera, fennel seeds, peppercorns, Cinnamon, cardamom, mace strand. Grind them to a fine paste.
- Add a tsp of rice flour, onions, dry ginger and garlic and grind them again to a fine paste.
- Saute Mushrooms with little oil until brown and it shrinks.
- Heat oil, crackle shahi jeera and bay leaf.
- Put in the ground masala and saute until oil comes out.
- Meanwhile mix together chilli, garam, coriander, cumin and turmeric powder with little water in a bowl.
- Add this wet masala mix to the curry.
- Mix well and
- Put in the fried mushrooms
- Add salt.
- Add little water to get to the consistency you require and then add crushed methi leaves.
Kashmiri Saag Haddar Yakhni recipe:
Kashmiri Saag Haddar Yakhni
Ingredients
- 8-10 baby/small palak leaves
- 3 tbsp curd
- 1/2 tsp corinader seeds
- 3/4 tsp shahi jeera
- 1/4 tsp fennel seeds
- 1/4 tsp peppercorns
- 1/4 inch cinnamon stick
- 2-3 nos cloves
- 1-2 nos cardamom(green)
- 1 tsp rice flour or corn flour
- 2 small-medium onion roughly chopped
- 3-4 cloves garlic
- 1 inch dry ginger
- 1 packet mushroom
- 1/2 medium sized bay leaf
- 1/4 tsp chilli powder
- 1/4 tsp garam masala
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp corinader powder
- 1 tsp methi leaves crushed
Instructions
- Grind together Palak, curd, Coriander seeds, shahi jeera, fennel seeds, peppercorns, Cinnamon, cardamom,cloves. Grind them to a fine paste. Add a tsp of rice flour, onions, dry ginger and garlic and grind them again to a fine paste.
- Saute chopped Mushrooms with little oil until brown and it shrinks.
- Heat oil, crackle shahi jeera and bay leaf. Put in the ground masala and saute until oil comes out. Meanwhile mix together chilli, garam, coriander, cumin and turmeric powder with little water in a bowl. Add this wet masala mix to the curry.
- Mix well and add the fried mushrooms and salt.
- Add little water to get to the consistency you require and then add crushed methi leaves.
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