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Kashmiri Saag Haddar Yakhni

Kashmiri Saag Haddar Yakhni is mushroom and spinach cooked in yogurt sauce
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian, North Indian
Author: Jinoo Jayakrishnan
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  • 8-10 baby/small palak leaves
  • 3 tbsp curd
  • 1/2 tsp corinader seeds
  • 3/4 tsp shahi jeera
  • 1/4 tsp fennel seeds
  • 1/4 tsp peppercorns
  • 1/4 inch cinnamon stick
  • 2-3 nos cloves
  • 1-2 nos cardamom(green)
  • 1 tsp rice flour or corn flour
  • 2 small-medium onion - roughly chopped
  • 3-4 cloves garlic
  • 1 inch dry ginger
  • 1 packet mushroom
  • 1/2 medium sized bay leaf
  • 1/4 tsp chilli powder
  • 1/4 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp corinader powder
  • 1 tsp methi leaves - crushed


  • Grind together Palak, curd, Coriander seeds, shahi jeera, fennel seeds, peppercorns, Cinnamon, cardamom,cloves. Grind them to a fine paste. Add a tsp of rice flour, onions, dry ginger and garlic and grind them again to a fine paste.
  • Saute chopped Mushrooms with little oil until brown and it shrinks.
  • Heat oil, crackle shahi jeera and bay leaf. Put in the ground masala and saute until oil comes out. Meanwhile mix together chilli, garam, coriander, cumin and turmeric powder with little water in a bowl. Add this wet masala mix to the curry.
  • Mix well and add the fried mushrooms and salt.
  • Add little water to get to the consistency you require and then add crushed methi leaves.