{"id":276783,"date":"2025-06-06T08:41:38","date_gmt":"2025-06-06T08:41:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/paneer-yakhni-recipe\/"},"modified":"2025-06-06T08:41:38","modified_gmt":"2025-06-06T08:41:38","slug":"paneer-yakhni-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=276783","title":{"rendered":"Paneer Yakhni Recipe"},"content":{"rendered":"


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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.<\/p>\n

In this vegetarian version, soft paneer cubes are fried and then soaked in warm water. After that, paneer and saut\u00e9ed veggies are simmered in a yogurt-based gravy infused with warming whole spices and saffron. It goes beautifully with naan, <\/a>, <\/a>.<\/p>\n

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Culinary Technology: Agar-Agar and Sodium Alginate for Caviar<\/p>\n

Create caviar-like pearls using agar-agar or sodium alginate for a stunning garnish.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

\n\"Paneer<\/p>\n

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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.<\/p>\n

If you are looking for a no-onion, no-garlic paneer curry that doesn\u2019t compromise on flavor, this recipe is for you.<\/p>\n

About Paneer Yakhni<\/h2>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Let\u2019s learn how to make this recipe.<\/p>\n

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Why You\u2019ll Love the Recipe<\/h2>\n

This Paneer Yakhni<\/strong><\/p>\n

\u2714 is packed with authentic Kashmiri flavors<\/p>\n

\u2714 is made without onion or garlic<\/p>\n

\u2714 has a rich and creamy texture<\/p>\n

\u2714 is made with yogurt and paneer<\/p>\n

\u2714 is great for festive occasions<\/p>\n

\u2714 can also make simple weekend dinners<\/p>\n

\u2714 is vegetarian, gluten-free<\/p>\n

\u2714 is protein-rich<\/p>\n

\u2714 perfectly pairs with rice or Indian flatbreads<\/p>\n

Ingredients<\/h2>\n

For Paneer Yakhni<\/h3>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Paneer: 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.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Green chili: It is used for heat and freshness.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Tomato: Deseeded and diced tomato gives it a light tang without overpowering the curry. It also adds a beautiful color to this yakhni.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Bell pepper: 1 small, diced green bell pepper aka capsicum adds crunch and mild sweetness.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Ginger: You will need minced and julienned ginger for this recipe. It adds warmth and depth to this curry.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Cashews: Soaked cashews give body and creaminess to the gravy.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Ghee 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.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Fresh cream: You will need a bit of fresh cream to make this curry silkier, smoother, creamier, and richer.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Yogurt: Whisked yogurt makes the base for the gravy and adds tang and creaminess.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Yakhni Masala: It is a custom-made spice blend that brings authentic Kashmiri aroma and taste.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Salt: Added to enhance all the other flavors.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Sugar: It is an optional ingredient. It balances the spices and tang from the yogurt.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Kasuri methi: Dried fenugreek leaves bring a signature North Indian flavor.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Saffron: A few strands soaked in 1 tbsp warm milk or water are added for floral aroma and a lovely golden hue.<\/p>\n

For Yakhni Spice Mix (dry roast and grind):<\/h3>\n

For making yakhni spice mix, you will need some whole spices which are:<\/strong><\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Black peppercorns: They add heat and pungency.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Black cardamom: Adds a smoky, earthy aroma.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Dried red chilies: Added for heat.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Cumin seeds: Adds a nutty, earthy note.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Fennel seeds: This sweet-smelling, cooling spice is quintessential to Kashmiri cuisine.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Cinnamon: It adds warmth, aroma, and fragrance.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Cloves: Add a sharp and aromatic taste.<\/p>\n

\u00a0\u00a0\u2022 \u00a0\u00a0Green cardamoms: They add floral and sweet-scented flavor.<\/p>\n

\n\"Aromatic<\/p>\n

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How to Make<\/h2>\n

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\u20132 minutes until aromatic, then transfer the spices to a plate to cool. Grind them into a coarse powder and set it aside.<\/p>\n

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.<\/p>\n

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.<\/p>\n

In the same pan, saut\u00e9 green chilies, ginger juliennes, diced tomato, and green bell pepper on high heat for 2\u20133 minutes. This keeps the veggies slightly crisp and smoky. Keep it aside.<\/p>\n

Now heat more ghee in a heavy-bottomed pan. Add chopped green chili, bay leaf, and minced ginger. Saut\u00e9 until aromatic.<\/p>\n

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.<\/p>\n

Reduce the heat and slowly add whisked yogurt while stirring constantly to avoid curdling. Cook for 3\u20134 minutes until creamy and fragrant.<\/p>\n

Add salt, sugar, and yakhni masala and mix well. Cook for a couple more minutes, then add the fried paneer, saut\u00e9ed vegetables, kasuri methi, cream, and saffron water. Mix and simmer gently for 5\u20137 minutes until everything blends beautifully and the gravy thickens.<\/p>\n

Finish with a garnish of grated paneer, cilantro, or a drizzle of chili oil if you like extra heat.<\/p>\n

Variations<\/h2>\n

Tofu Yakhni<\/h3>\n

To make a vegan version, you can swap paneer with tofu and also replace yogurt with dairy-free yogurt and swap ghee with oil.<\/p>\n

Potato Yakhni<\/h3>\n

For this version, you can swap paneer with boiled and fried baby potatoes.<\/p>\n

Other Nuts<\/h3>\n

Instead of cashews, you can also use soaked almonds for a different flavor and other nutty variation.<\/p>\n

No Cream Yakhni<\/h3>\n

For a lighter version, you can skip adding cream.<\/p>\n

Serving Suggestions<\/h2>\n

Paneer Yakhni tastes great when served with <\/a>, steamed basmati rice, or <\/a>.<\/p>\n

It also pairs beautifully with <\/a>, <\/a>, <\/a>, <\/a>, or <\/a>. This yakhni is also a great addition to an Indian thali with <\/a>, <\/a>, <\/a>, <\/a>, <\/a>, <\/a>, <\/a>,and <\/a>. It can also be served as a part of a festive meal spread.<\/p>\n

Storage Suggestions<\/h2>\n

This leftover paneer curry stores well in the fridge for 2\u20133 days when stored in an airtight container.<\/p>\n

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.<\/p>\n

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Tips and Tricks to Make the Best Paneer Yakhni<\/h2>\n

1. \u00a0Yogurt: Make sure to always use yogurt at room temperature. This step avoids curdling.<\/p>\n

2. \u00a0Stirring: After adding yogurt, stir it continuously.<\/p>\n

3. \u00a0Soaking: Make sure to soak the paneer in warm water after frying. This soaking will keep it soft without losing the fried flavor.<\/p>\n

4. \u00a0Spice Mix: I have used a homemade yakhni spice blend. So make sure to use freshly ground spices for the best flavor.<\/p>\n

5. \u00a0Seasoning: 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.<\/p>\n

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Paneer Yakhni (Step-by-step photo instructions)<\/h2>\n
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Make the Yakhni Spice Mix<\/h3>\n
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  1. \n Dry roast all the whole spices for 1\u20132 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\u2014keep it aside.\n <\/li>\n
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    \n <\/source><\/source><\/picture>\n <\/figure>\n<\/p><\/div>\n<\/ol>\n

    Prepare the Veggies<\/h3>\n
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    1. \n Cut the tomato in half and remove the seeds. Dice the tomato and set aside.\n <\/li>\n
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      \n \"Image
      \n <\/source><\/source><\/picture>\n <\/figure>\n<\/p><\/div>\n<\/ol>\n

      Make the Cashew Paste<\/h3>\n
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      1. \n 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.\n <\/li>\n
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        Fry the Paneer<\/h3>\n
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        1. \n 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.\n <\/li>\n
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          Fry the Veggies<\/h3>\n
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          1. \n To the same pan, add the slit green chilies, ginger juliennes, diced bell pepper, and diced tomato. Saut\u00e9 for 2\u20133 minutes on high heat. Transfer the veggies to a plate and set aside.\n <\/li>\n
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            \n \"Image
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            How to Make Paneer Yakhni<\/h3>\n
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            1. \n Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Once hot, add green chilies, bay leaf, and minced ginger. Saut\u00e9 for about 2 minutes.\n <\/li>\n
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              \n \"Image
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            2. \n Add the cashew-paneer paste and cook for 2\u20133 minutes or until the oil begins to separate. Add 1\/2 cup water, mix well, and continue cooking until oil separates again.\n <\/li>\n
              \n
              \n \"Image
              \n <\/source><\/source><\/picture>\n <\/figure>\n<\/p><\/div>\n
            3. \n Next, add the whisked yogurt (make sure it’s at room temperature) and mix until well combined. Cook for 3\u20134 minutes until the raw smell goes away. Adjust the consistency if needed.\n <\/li>\n
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              \n \"Image
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            4. \n Add sugar, salt to taste, and 2 tablespoons of the Yakhni spice mix. Mix well and cook for another 2\u20133 minutes.\n <\/li>\n
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            5. \n 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\u20137 minutes, stirring occasionally.\n <\/li>\n
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            6. \n 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.\n <\/li>\n
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              Recipe Card<\/h3>\n<\/p>\n

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              Paneer Yakhni<\/span> [Recipe]<\/h3>\n
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              \"Recipe\n <\/div>\n

              \n Creamy no onion no garlic Paneer Yakhni is a Kashmiri-style curry made with yogurt, saffron, and spices. Perfect for festive meals!<\/span><\/p>\n\n

              \u2605\u2605\u2605\u2605\u2605<\/span>
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              (Rating: 5<\/span> from 6<\/span> reviews)\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

              \n\n\n\n\n\n\n\n\n
              Prep time \ud83d\udd50<\/span><\/th>\nCook time \ud83d\udd50<\/span><\/th>\nTotal time \ud83d\udd50<\/span><\/th>\n<\/tr>\n
              40 mins <\/td>\n<\/tr>\n
              Category \u2636<\/span><\/th>\nCuisine \u2668<\/span><\/th>\nServes \u263a<\/span><\/th>\n<\/tr>\n
              Main<\/td>\nIndian<\/td>\n5<\/td>\n<\/tr>\n
              Nutrition Info &oast;<\/span><\/th>\n <\/span><\/th>\nServing size \u229a<\/span><\/th>\n<\/tr>\n
              409 calories<\/td>\n <\/td>\n1<\/td>\n<\/tr>\n<\/table>\n\n

              INGREDIENTS<\/h4>\n
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              For Yakhni Spice Mix<\/h5>\n
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              • 10\u201312 black peppercorns<\/li>\n
              • 1 black cardamom<\/li>\n
              • 3\u20134 small dried red chillies<\/li>\n
              • 1 teaspoon cumin seeds<\/li>\n
              • 1 teaspoon fennel seeds<\/li>\n
              • 2 small pieces of cinnamon stick<\/li>\n
              • 8\u201310 cloves<\/li>\n
              • 4 green cardamom pods<\/li>\n<\/ul>\n
                For Cashew Paste<\/h5>\n
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                • 2-inch paneer cube<\/li>\n
                • 1\/4 cup cashews, soaked in 1\/4 cup water<\/li>\n<\/ul>\n
                  For Frying Paneer & Veggies<\/h5>\n
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                  • 400 grams paneer, cut into 1-inch triangles<\/li>\n
                  • 2 tablespoons ghee or oil<\/li>\n
                  • 1 tomato<\/li>\n
                  • 1 green bell pepper, diced<\/li>\n
                  • 2 green chilies, slit<\/li>\n
                  • 1-inch piece of ginger, julienned<\/li>\n<\/ul>\n
                    For Yakhni Gravy<\/h5>\n
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                    • 2 tablespoons ghee<\/li>\n
                    • 1 green chili, cut into 1-inch pieces<\/li>\n
                    • Roasted paneer<\/li>\n
                    • Roasted veggies<\/li>\n
                    • 1 bay leaf<\/li>\n
                    • 1 teaspoon minced ginger<\/li>\n
                    • Cashew-paneer paste<\/li>\n
                    • 1 \u00bd cups yogurt, whisked until smooth<\/li>\n
                    • Salt to taste<\/li>\n
                    • 1 teaspoon sugar<\/li>\n
                    • 20 saffron strands, crushed and soaked in 1 tablespoon water or milk<\/li>\n
                    • 1 tablespoon fresh cream<\/li>\n
                    • 1 teaspoon kasuri methi (dried fenugreek leaves)<\/li>\n
                    • 2 tablespoons spice mix<\/li>\n<\/ul>\n
                      For Garnishing<\/h5>\n
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                      • 1 tablespoon grated paneer<\/li>\n
                      • 1 tablespoon chopped cilantro<\/li>\n
                      • 1 teaspoon chili oil<\/li>\n<\/ul><\/div>\n\n

                        INSTRUCTIONS:<\/h4>\n
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                        Make the Yakhni Spice Mix<\/h5>\n
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                        1. \n Dry roast all the whole spices for 1\u20132 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\u2014keep it aside.\n <\/li>\n<\/ol>\n
                          Prepare the Veggies<\/h5>\n
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                          1. \n Cut the tomato in half and remove the seeds. Dice the tomato and set aside.\n <\/li>\n<\/ol>\n
                            Make the Cashew Paste<\/h5>\n
                              \n
                            1. \n 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.\n <\/li>\n<\/ol>\n
                              Fry the Paneer<\/h5>\n
                                \n
                              1. \n 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.\n <\/li>\n<\/ol>\n
                                Fry the Veggies<\/h5>\n
                                  \n
                                1. \n To the same pan, add the slit green chilies, ginger juliennes, diced bell pepper, and diced tomato. Saut\u00e9 for 2\u20133 minutes on high heat. Transfer the veggies to a plate and set aside.\n <\/li>\n<\/ol>\n
                                  How to Make Paneer Yakhni<\/h5>\n
                                    \n
                                  1. \n Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Once hot, add green chilies, bay leaf, and minced ginger. Saut\u00e9 for about 2 minutes.\n <\/li>\n
                                  2. \n Add the cashew-paneer paste and cook for 2\u20133 minutes or until the oil begins to separate. Add 1\/2 cup water, mix well, and continue cooking until oil separates again.\n <\/li>\n
                                  3. \n Next, add the whisked yogurt (make sure it’s at room temperature) and mix until well combined. Cook for 3\u20134 minutes until the raw smell goes away. Adjust the consistency if needed.\n <\/li>\n
                                  4. \n Add sugar, salt to taste, and 2 tablespoons of the Yakhni spice mix. Mix well and cook for another 2\u20133 minutes.\n <\/li>\n
                                  5. \n 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\u20137 minutes, stirring occasionally.\n <\/li>\n
                                  6. \n 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.\n <\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<\/p><\/div>\n\n
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                                    WATCH RECIPE VIDEO: Click the play button and video will load …<\/h3>\n

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