Authentic Kashmiri Nadru Yakhni V2 with Warm Girda Bread
Fragrant lotus stem slices are simmered in a delicate, yogurt-based gravy infused with dry ginger and fennel. This aromatic Kashmiri delicacy is best enjoyed hot with traditional yeast-risen bread.
65min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the sliced lotus stems thoroughly and blanch them in boiling water for 5 minutes; drain and set aside.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then lower the heat and let it cool slightly.
3
Add asafoetida, whole spices (black cardamom, green cardamom, cinnamon, and cloves) to the oil and let them splutter.
4
Add the blanched lotus stems to the pan and sauté for 3-4 minutes until lightly browned.
5
In a separate bowl, whisk the yogurt with dry ginger powder, fennel powder, and a splash of water to prevent curdling.
6
Lower the heat completely and gradually pour the whisked yogurt into the pan, stirring continuously until the mixture comes to a gentle boil.
7
Add 2 cups of water and salt, cover the pan, and simmer on low heat for 30 minutes until the lotus stems are tender and the gravy thickens.
8
Serve hot alongside freshly warmed Kashmiri Girda bread.
Ingredients
500g lotus stems (nadru), peeled and sliced into rounds
2 cups plain yogurt, whisked
2 tablespoons mustard oil
1 teaspoon dry ginger powder (sonth)
1.5 tablespoons fennel powder (saunf)
2 black cardamom pods
4 green cardamom pods
2 cinnamon sticks
4 cloves
1 pinch asafoetida (hing)
Salt to taste
2 cups water
4 warm Girda breads for serving
*This AI-generated recipe may contain inaccuracies.