Authentic Kashmiri Nadru Yakhni with Pulao
Tender lotus stem slices simmered in a fragrant, creamy yogurt gravy infused with dry ginger and aromatic fennel. This classic Kashmiri delicacy offers a deeply comforting and subtly spiced experience.
60min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the sliced lotus stems thoroughly in running water to remove any trapped mud, then blanch them in boiling water for five minutes and drain.
2
Heat mustard oil in a heavy-bottomed pan until it smokes, then let it cool slightly. Add asafoetida and whole spices (cardamoms, cinnamon, cloves) and let them crackle.
3
Add the blanched lotus stems to the fragrant oil and sauté on medium heat for about five minutes until lightly golden.
4
In a separate bowl, whisk the yogurt continuously with a splash of water to prevent curdling, then pour it into the pan along with the lotus stems while stirring constantly.
5
Stir in the dry ginger powder, fennel powder, and salt. Bring the mixture to a gentle boil over low heat, ensuring the yogurt does not split.
6
Cover the pan and let the curry simmer on low heat for 20 to 25 minutes until the lotus stems are fork-tender and the gravy thickens nicely.
7
Crush the dried mint leaves between your palms and sprinkle them over the curry just before turning off the heat.
8
Serve hot alongside fragrant saffron or cumin-infused rice.
Ingredients
500g lotus stems (nadru), peeled and sliced into rounds
2 cups whisked full-fat yogurt
2 tablespoons mustard oil
1 teaspoon dry ginger powder (sonth)
1.5 tablespoons fennel powder (saunf)
2 black cardamoms
4 green cardamoms
2 cinnamon sticks
4 cloves
1 pinch asafoetida (hing)
Salt to taste
1 tablespoon dried mint leaves (kasuri methi or pudina)
Warm water as needed
*This AI-generated recipe may contain inaccuracies.