Yakhni Paneer is a rich and aromatic Kashmiri dish that brings together the comforting creaminess of paneer (Indian cottage cheese) with the subtle and soul-soothing flavors of a traditional yogurt-based Yakhni gravy. Deeply rooted in Kashmiri cuisine, Yakhni in Kashmiri cuisine originally refers to a light, flavourful broth made using yogurt, whole spices, and sometimes meat. In this vegetarian version, soft paneer cubes are simmered in a mildly spiced, fragrant yogurt curry, making it a perfect main course option for a wholesome lunch or dinner.

This dish showcases the finesse of Kashmiri Pandit cooking, which often avoids the use of onions and garlic. Instead, it relies on the warm flavors of spices like fennel powder (saunf), dry ginger powder (sonth), bay leaves, green cardamom, cloves, and cinnamon to infuse the gravy with an earthy depth. The use of curd (yogurt) as the base adds a tangy creaminess that balances the spices beautifully while keeping the dish light and digestible.

What sets Yakhni Paneer apart from other Indian paneer curries is its delicate flavor profile, which is both aromatic and comforting—ideal for those who prefer subtly spiced dishes. It pairs wonderfully with steamed basmati rice, jeera rice, or even naan for a more indulgent meal. With its soothing ingredients and minimal oil, Yakhni Paneer is also a great choice for those seeking a light, protein-rich vegetarian meal.

This recipe is perfect for festive occasions, family dinners, or even when you’re in the mood to try something unique from regional Indian cuisine. If you’re looking to explore authentic North Indian recipes or experiment with vegetarian Kashmiri dishes, Yakhni Paneer is a must-try!Check out the recipe below.

For Paste 

For Masala Powder

👉Firstly dry roast the ingredients given under For masala to golden brown colour and until fragrant. Powder slightly coarsely and set aside.

👉Next grind together cashews, green chilli,4 paneer cubes and curd to fine paste set aside.

👉Heat oil in a kadai add the paneer cubes and shallow fry until light golden brown colour and remove from heat and set aside 

👉In the same kadai add ghee, pour the cashew paste and stir well for few seconds and allow it to boil for few minutes until it thickens slightly.

👉Now pour slightly whisked curd and little water mix well keep stirring for 2 minutes.

👉Add dry ginger powder, ground masala powder, salt , sugar and saffron and mix everything together until well combined.

👉Allow the gravy to boil until desired consistency.

👉Add the sautéed paneer cubes and mix well.

👉Add Kasoori methi and freshly chopped coriander leaves.

👉Switch off the gas and serve hot .

Total Preparation Time-20 minutes 

Serves-4