Paneer Yakhni or Yakhni Paneer is a creamy, comforting North Indian curry made without onion and garlic. Inspired by the traditional Kashmiri Yakhni, this recipe uses paneer instead of meat.
In this vegetarian version, soft paneer cubes are fried and then soaked in warm water. After that, paneer and sautéed veggies are simmered in a yogurt-based gravy infused with warming whole spices and saffron. It goes beautifully with naan, jeera rice, lachha paratha.
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This easy-to-digest and simple-to-make Kashmiri paneer can be served at dinner parties or any other special occasions. This paneer yakhni curry is also a perfect side for Navratri, other fasting days, or when you are craving a light yet indulgent curry.
If you are looking for a no-onion, no-garlic paneer curry that doesn’t compromise on flavor, this recipe is for you.
About Paneer Yakhni
This Kashmiri Paneer Yakhni is a classic Kashmiri-style no-onion, no-garlic paneer curry that is creamy, delicate, aromatic, and incredibly flavorful. The silky, rich gravy is mildly spiced. The rich yogurt and cashew-paneer base give it a luscious texture, saffron makes it fragrant with a warm yellow hue, while the homemade yakhni masala adds authentic Kashmiri flavors.
Paneer Yakhni is especially great for weekend dinners, get-togethers, or special occasions. It also makes a great side for festive meals or when you are entertaining guests.
Whether you are cooking for Navratri, a festive dinner, or just want to try something traditional yet unique, this vegetarian yakhni curry ticks all the boxes.
Let’s learn how to make this recipe.
Why You’ll Love the Recipe
This Paneer Yakhni
✔ is packed with authentic Kashmiri flavors
✔ is made without onion or garlic
✔ has a rich and creamy texture
✔ is made with yogurt and paneer
✔ is great for festive occasions
✔ can also make simple weekend dinners
✔ is vegetarian, gluten-free
✔ is protein-rich
✔ perfectly pairs with rice or Indian flatbreads
Ingredients
For Paneer Yakhni
• Paneer: This soft Indian cottage cheese makes the base for this paneer curry. Paneer is bland, hence it soaks up all the beautiful flavors of the gravy.
• Green chili: It is used for heat and freshness.
• Tomato: Deseeded and diced tomato gives it a light tang without overpowering the curry. It also adds a beautiful color to this yakhni.
• Bell pepper: 1 small, diced green bell pepper aka capsicum adds crunch and mild sweetness.
• Ginger: You will need minced and julienned ginger for this recipe. It adds warmth and depth to this curry.
• Cashews: Soaked cashews give body and creaminess to the gravy.
• Ghee or oil: You will need some fat for richness and flavor to make the gravy and for roasting paneer and veggies. I used ghee for making this curry, but you can also use oil for making this curry.
• Fresh cream: You will need a bit of fresh cream to make this curry silkier, smoother, creamier, and richer.
• Yogurt: Whisked yogurt makes the base for the gravy and adds tang and creaminess.
• Yakhni Masala: It is a custom-made spice blend that brings authentic Kashmiri aroma and taste.
• Salt: Added to enhance all the other flavors.
• Sugar: It is an optional ingredient. It balances the spices and tang from the yogurt.
• Kasuri methi: Dried fenugreek leaves bring a signature North Indian flavor.
• Saffron: A few strands soaked in 1 tbsp warm milk or water are added for floral aroma and a lovely golden hue.
For Yakhni Spice Mix (dry roast and grind):
For making yakhni spice mix, you will need some whole spices which are:
• Black peppercorns: They add heat and pungency.
• Black cardamom: Adds a smoky, earthy aroma.
• Dried red chilies: Added for heat.
• Cumin seeds: Adds a nutty, earthy note.
• Fennel seeds: This sweet-smelling, cooling spice is quintessential to Kashmiri cuisine.
• Cinnamon: It adds warmth, aroma, and fragrance.
• Cloves: Add a sharp and aromatic taste.
• Green cardamoms: They add floral and sweet-scented flavor.
How to Make
Making this paneer yakhni is very simple. Start by dry roasting the spices for the yakhni masala in a pan over medium-low heat. Stir continuously for 1–2 minutes until aromatic, then transfer the spices to a plate to cool. Grind them into a coarse powder and set it aside.
Then make the cashew paste by blending soaked cashews with water and a small piece of paneer until smooth. Also, whisk the plain yogurt at room temperature and keep it ready.
After that, pan-fry the paneer cubes in ghee until golden. Then soak them in warm water for 10 minutes. This soaking trick keeps them soft while retaining their fried texture.
In the same pan, sauté green chilies, ginger juliennes, diced tomato, and green bell pepper on high heat for 2–3 minutes. This keeps the veggies slightly crisp and smoky. Keep it aside.
Now heat more ghee in a heavy-bottomed pan. Add chopped green chili, bay leaf, and minced ginger. Sauté until aromatic.
Then add in the cashew-paneer paste and cook for a few minutes until the ghee separates. Add some water and cook until slightly thickened.
Reduce the heat and slowly add whisked yogurt while stirring constantly to avoid curdling. Cook for 3–4 minutes until creamy and fragrant.
Add salt, sugar, and yakhni masala and mix well. Cook for a couple more minutes, then add the fried paneer, sautéed vegetables, kasuri methi, cream, and saffron water. Mix and simmer gently for 5–7 minutes until everything blends beautifully and the gravy thickens.
Finish with a garnish of grated paneer, cilantro, or a drizzle of chili oil if you like extra heat.
Variations
Tofu Yakhni
To make a vegan version, you can swap paneer with tofu and also replace yogurt with dairy-free yogurt and swap ghee with oil.
Potato Yakhni
For this version, you can swap paneer with boiled and fried baby potatoes.
Other Nuts
Instead of cashews, you can also use soaked almonds for a different flavor and other nutty variation.
No Cream Yakhni
For a lighter version, you can skip adding cream.
Serving Suggestions
Paneer Yakhni tastes great when served with matar pulao, steamed basmati rice, or paneer pulao.
It also pairs beautifully with paneer stuffed naan, butter naan, garlic naan, tandoori roti, or plain paratha. This yakhni is also a great addition to an Indian thali with jeera aloo, palak puri, aloo bhujia, paneer pakora, dal makhani, cucumber raita, Laccha Onion,and bread malai roll. It can also be served as a part of a festive meal spread.
Storage Suggestions
This leftover paneer curry stores well in the fridge for 2–3 days when stored in an airtight container.
Before serving, simply reheat on low heat while stirring gently. Add a splash of water if needed. But make sure not to freeze it, as this is not a freezer-friendly recipe due to the yogurt base.
Tips and Tricks to Make the Best Paneer Yakhni
1. Yogurt: Make sure to always use yogurt at room temperature. This step avoids curdling.
2. Stirring: After adding yogurt, stir it continuously.
3. Soaking: Make sure to soak the paneer in warm water after frying. This soaking will keep it soft without losing the fried flavor.
4. Spice Mix: I have used a homemade yakhni spice blend. So make sure to use freshly ground spices for the best flavor.
5. Seasoning: Feel free to adjust the spice level by altering green chili and dried red chili quantities. Also, feel free to adjust the amount of yakhni spice blend.
Paneer Yakhni (Step-by-step photo instructions)
Make the Yakhni Spice Mix
- Dry roast all the whole spices for 1–2 minutes on medium-low heat or until fragrant. Transfer them to a plate and let them cool completely. Add them to a grinder jar and blend to make a coarse mixture. Your Yakhni spice mix is ready—keep it aside.
Prepare the Veggies
- Cut the tomato in half and remove the seeds. Dice the tomato and set aside.
Make the Cashew Paste
- Break the paneer into small pieces and add them to a blender jar. Add the soaked cashews along with the water and blend into a smooth paste. Set aside.
Fry the Paneer
- Heat 2 tablespoons of ghee or oil in a pan. Add the paneer cubes in a single layer and fry them on both sides until golden. Remove the fried paneer and place them on a plate lined with a paper towel. Fry remaining paneer pieces. Then soak the fried paneer in warm water for 10 minutes. Drain and set aside.
Fry the Veggies
- To the same pan, add the slit green chilies, ginger juliennes, diced bell pepper, and diced tomato. Sauté for 2–3 minutes on high heat. Transfer the veggies to a plate and set aside.
How to Make Paneer Yakhni
- Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Once hot, add green chilies, bay leaf, and minced ginger. Sauté for about 2 minutes.
- Add the cashew-paneer paste and cook for 2–3 minutes or until the oil begins to separate. Add 1/2 cup water, mix well, and continue cooking until oil separates again.
- Next, add the whisked yogurt (make sure it's at room temperature) and mix until well combined. Cook for 3–4 minutes until the raw smell goes away. Adjust the consistency if needed.
- Add sugar, salt to taste, and 2 tablespoons of the Yakhni spice mix. Mix well and cook for another 2–3 minutes.
- Now add the fried paneer, roasted veggies, fresh cream, kasuri methi, and saffron soaked in water or milk. Mix everything well and let it simmer on medium-low heat for 5–7 minutes, stirring occasionally.
- Your delicious Paneer Yakhni is ready! Transfer to a serving plate and garnish with grated paneer, chopped cilantro, and chili oil. Enjoy hot with lachha paratha or naan.
Recipe Card
Paneer Yakhni [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Indian | 5 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 409 calories | 1 |
INGREDIENTS
For Yakhni Spice Mix
- 10–12 black peppercorns
- 1 black cardamom
- 3–4 small dried red chillies
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 small pieces of cinnamon stick
- 8–10 cloves
- 4 green cardamom pods
For Cashew Paste
- 2-inch paneer cube
- 1/4 cup cashews, soaked in 1/4 cup water
For Frying Paneer & Veggies
- 400 grams paneer, cut into 1-inch triangles
- 2 tablespoons ghee or oil
- 1 tomato
- 1 green bell pepper, diced
- 2 green chilies, slit
- 1-inch piece of ginger, julienned
For Yakhni Gravy
- 2 tablespoons ghee
- 1 green chili, cut into 1-inch pieces
- Roasted paneer
- Roasted veggies
- 1 bay leaf
- 1 teaspoon minced ginger
- Cashew-paneer paste
- 1 ½ cups yogurt, whisked until smooth
- Salt to taste
- 1 teaspoon sugar
- 20 saffron strands, crushed and soaked in 1 tablespoon water or milk
- 1 tablespoon fresh cream
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons spice mix
For Garnishing
- 1 tablespoon grated paneer
- 1 tablespoon chopped cilantro
- 1 teaspoon chili oil
INSTRUCTIONS:
Make the Yakhni Spice Mix
- Dry roast all the whole spices for 1–2 minutes on medium-low heat or until fragrant. Transfer them to a plate and let them cool completely. Add them to a grinder jar and blend to make a coarse mixture. Your Yakhni spice mix is ready—keep it aside.
Prepare the Veggies
- Cut the tomato in half and remove the seeds. Dice the tomato and set aside.
Make the Cashew Paste
- Break the paneer into small pieces and add them to a blender jar. Add the soaked cashews along with the water and blend into a smooth paste. Set aside.
Fry the Paneer
- Heat 2 tablespoons of ghee or oil in a pan. Add the paneer cubes in a single layer and fry them on both sides until golden. Remove the fried paneer and place them on a plate lined with a paper towel. Fry remaining paneer pieces. Then soak the fried paneer in warm water for 10 minutes. Drain and set aside.
Fry the Veggies
- To the same pan, add the slit green chilies, ginger juliennes, diced bell pepper, and diced tomato. Sauté for 2–3 minutes on high heat. Transfer the veggies to a plate and set aside.
How to Make Paneer Yakhni
- Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Once hot, add green chilies, bay leaf, and minced ginger. Sauté for about 2 minutes.
- Add the cashew-paneer paste and cook for 2–3 minutes or until the oil begins to separate. Add 1/2 cup water, mix well, and continue cooking until oil separates again.
- Next, add the whisked yogurt (make sure it's at room temperature) and mix until well combined. Cook for 3–4 minutes until the raw smell goes away. Adjust the consistency if needed.
- Add sugar, salt to taste, and 2 tablespoons of the Yakhni spice mix. Mix well and cook for another 2–3 minutes.
- Now add the fried paneer, roasted veggies, fresh cream, kasuri methi, and saffron soaked in water or milk. Mix everything well and let it simmer on medium-low heat for 5–7 minutes, stirring occasionally.
- Your delicious Paneer Yakhni is ready! Transfer to a serving plate and garnish with grated paneer, chopped cilantro, and chili oil. Enjoy hot with lachha paratha or naan.
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NOTES:
- Make sure to always use yogurt at room temperature. This step avoids curdling.
- After adding yogurt, stir it continuously to avoid curdling.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/paneer-yakhni/
