Mushroom Soya Yakhni

Ingredients 

• 15-18 button mushrooms, quartered
• 1 cup soya chunks, soaked and drained
• 2 tablespoons ghee
• 4-5 green cardamoms
• 1 inch cinnamon
• 2-3 black cardamom
• 3-4 cloves
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon caraway seeds (shahi jeera)
• 2 teaspoons crushed black peppercorns 
• Salt to taste
• 1 tablespoon dried fenugreek leaves (kasoori methi)
• 1 cup browned onions + for garnish 
• 1½ cups yogurt
• 1 teaspoon dried mint leaves
• 1 teaspoon dried ginger powder (soonth)
• 10-12 fresh mint leaves
• Fresh mint sprigs for garnishing

Method

1. Heat 1 tbsp ghee in a non-stick pan, add green cardamoms, cinnamon, black cardamoms, cloves, fennel seeds, caraway seeds and 1 tsp crushed peppercorns and sauté for 2-3 minutes.
2. Add mushrooms and salt and mix well. Add 2-3 tbsps water and mix well. Add browned onions and dried fenugreek leaves and mix well and cook for 2-3 minutes. Remove from the heat, cool down to room temperature and put in a mixer jar. Add yogurt and 1 cup water and grind till smooth.
3. Heat remaining ghee in another non-stick pan, strain the ground mixture and mix well. Add ½ cup water and mix well. Add remaining crushed peppercorns, dried mint leaves and ginger powder and mix well. Add soya chunks and fresh mint leaves and mix well. Cook till the soya chunks are done.
4. Transfer the yakhni into a serving bowl, garnish with mint sprig and browned onions and serve immediately.

Nutrition Info