About Recipe

This Al Yakhni is a vegan rendition of a traditional Kashmiri classic, where tender bottle gourd is cooked in a rich and spiced yogurt sauce. The dish combines earthy and mild spices like cumin, fennel, and cinnamon, creating a balanced flavor profile. The creamy, plant-based cashew yogurt gives the curry its velvety texture, making it both comforting and nutritious. With simple ingredients and minimal preparation, this dish is perfect for anyone craving a warming, vegan-friendly comfort meal.

Ingredients