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Yakhni Sauce Recipe
This is a thin flavorful yogurt sauce, originated in Persia and developed in Kashmir.
Ingredients
1. Ghee: ¼ Cup
2. Chopped Ginger: 2"x1"
3. Fennel seed: 2 Tablespoon
4. Cinnamon stick 3"x¼" Broken in half: 1
5. Cloves: 12
6. Black Cardamom cracked open:6
7. Sugar: 1 Tablespoon
8. Salt: ¼ teaspoon
9. Saffron: ¼ teaspoon
10. Water#1: 1 cup
11. Water #2: ¼ cup
12. Yogurt, whisked: 2 Cups
Method
1. Heat Ghee in a Heavy bottom pan.
2. Add Ginger. Sauté one minute
3. Add Fennel, Cinnamon, Cloves, and Cardamom. Sauté two minute
4. Add Salt, Sugar
6. Add Water#1
7. Steep for about 20 minutes on low.
8. Turn off heat. Strain and remove solids
9. Return liquid to the pot.
10. Add Water #2 to cool down mixture. This will prevent the yogurt from separating. Even if it does, don't worry, after it cooks for a while, it will get blended in.
11. Crush saffron and sprinkle over spices
12. Stir in Yogurt.
13. Turn heat. Let it get bubbly. Cover and cook on low heat for 5 minutes.
Note: For smooth sauce, transfer the cooked sauce to food processor and process till it is smooth. This will also get the colorful ghee to get blended within yogurt.