Ingredients
- 24 oz pack of whole white button mushrooms (640 gms)
- 1 cup plain full fat yogurt at room temperature whipped with a spoon (keep it out of the refrigerator for one hour before you start cooking)
- 1.5 tsp rice flour
- 4 tbsp oil of choice
- 2 whole cloves
(laung)
- 2 dried bay leaf
(tej patta)
- 1 cinnamon stick
2 inch piece (dalchini)
- 2 whole black cardamom pods
(badi elachi)
- 1 to 2 whole green cardamom pods
(hari elaichi)
- 1 tsp cumin seeds
or carraway seeds (jeera or shahi jeera) - 1/2 tsp asafoetida
(heeng)
- 1 cup water
- 1 tbsp ground fennel
(saunf powder)
- 1/2 tbsp ground ginger
(sonth)
- 1.5 tsp salt
- 1/2 tsp garam masala
- 2 tbsp dried fenugreek leaves
(kasoori methi optional)
2 inch piece
Method
Prep
- Keep the yogurt in a bowl out of the refrigerator for an hour until it reaches room temperature.
- Whisk the yogurt and rice flour with a spoon for about a minute or two until it is well blended. Keep it aside.
- Wash the mushrooms well. Make 1 inch deep and wide slits on the head of each mushroom.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot, add cloves, bay leaves, cinnamon stick, black and green cardamom pods, caraway seeds, and asafoetida.
- When the caraway seeds splutter add the mushrooms.
- Sauté the mushrooms for about 2 minutes. Stir.
- Add water, ground fennel, ground ginger, and salt. Stir.
- Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 4 minutes.
- When cooking is complete, use quick pressure release to depressurize.
- Open the lid.
- Select sauté and add the whisked yogurt mixed with rice flour slowly (one spoon at a time) to the pot mixing it continuously. This step is key. Add one large spoon of yogurt/rice flour mix and mix it in the gravy for about a minute. Then another spoon and stir again for up-to a minute. Keep doing this until you run out of the yogurt/rice flour mix. The continual mixing will prevent curdling of the yogurt.
- When you are done adding all the yogurt mix, add garam masala and dried fenugreek leaves. Stir and let it sauté for about 8 to 10 minutes until the gravy thickens. Yakhni has a lot of gravy but the yogurt will thicken it. Keep stirring occasionally.
- Press cancel when the required consistency for the yakhni is reached. It should take between 3 to 4 minutes of sautéing with the yogurt mix.
- Transfer to a serving bowl. Discard the bay leaves.
Serve
- Serve over steamed rice.
Notes
- The whole spices (cardamom pods, cloves, and cinnamon stick can be discarded, they don't need to be consumed).