To begin making the Al Yakhini Recipe, prep all the ingredients and keep them ready.

Whisk the yogurt/curd so that it is nice and smooth. Full-fat yogurt is much more stable and provides a creamier texture.

Peel the bottle gourd and cut it into thick round slices or large cubes. 

Heat 2 tablespoons of mustard oil in a heavy-bottomed pan on medium heat. Add a few slices of Bottle Gourd at a time to the pan, sprinkle a little salt and shallow fry the lauki in mustard oil till golden brown and cooked. 

Once done, drain lauki from the oil and fry the remaining pieces the similar way. Drain and keep aside.

In the same pan and the oil that is remaining, turn the heat to low and add the cumin seeds, fennel seeds and ginger. Saute until the seeds crackle. Next add all the remaining spices, turmeric powder, red chilli powder, coriander powder and salt. Add 1/4 cup of water.

Finally add the whisked yogurt and keep whisking into the spice mixture. Avoid pouring cold yogurt into a hot pan. The heat of the pan has to be very low. If it is hot, turn off the flame for a few minutes and then add the yogurt.

Reduce the heat to a simmer and cook the yogurt curry on low heat to avoid curdling. Keep stirring continuously to prevent the yogurt from separating.

After 5 minutes of simmering of the yogurt/yakhni curry, stir in the pan fried cooked lauki into the gravy.

Continue to keep whisking the yakhni gravy to prevent curdling. Simmer for another 10 to 15 minutes, until you notice the curry has slightly thickened. 

Check the salt and adjust to suit your taste. Once done, turn off the heat and transfer the Al Yakhni to a serving bowl and serve hot.

Serve Kashmiri Al Yakhni Recipe along with Hot Steamed Quinoa and Aloo Palak for a wholesome lunch or dinner.