Authentic Kashmiri Nadru Yakhni V2 with Warm Shirmal
Experience the delicate flavors of lotus stem simmered in a creamy, yogurt-based gravy infused with aromatic fennel and dry ginger. Served alongside sweet, saffron-kissed flatbread, this traditional feast is a royal delight.
65min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the sliced lotus stems thoroughly, boil them in salted water for 10 minutes until tender, and drain.
2
Heat ghee in a heavy-bottomed pan and lightly fry the boiled lotus stem slices until slightly golden; remove and set aside.
3
In the same pan, reduce heat to low and add asafoetida, green cardamom, black cardamom, cloves, and cinnamon.
4
Whisk the yogurt continuously with a splash of water to prevent curdling, then pour it slowly into the warm spices, stirring constantly.
5
Add the dry ginger powder, fennel powder, and salt to the yogurt mixture, bringing it to a gentle boil while stirring.
6
Add the fried lotus stems into the simmering gravy, cover, and cook on low heat for 15-20 minutes until the flavors meld and oil separates slightly.
7
Garnish with fresh mint leaves and serve hot with warm shirmal bread.
Ingredients
500g fresh lotus stems (nadru), peeled and sliced
2 cups thick whisked yogurt
2 tablespoons ghee or mustard oil
1 teaspoon dry ginger powder (sonth)
1.5 tablespoons fennel powder (bada saunf)
2-3 green cardamom pods
1 black cardamom
2-3 cloves
1 inch cinnamon stick
A pinch of asafoetida (hing)
Salt to taste
Fresh mint leaves for garnish
4 warm shirmal breads for serving
*This AI-generated recipe may contain inaccuracies.