Authentic Kashmiri Nadru Yakhni with Soft Roti
Tender lotus root stems simmered in a fragrant, creamy yogurt gravy infused with traditional Kashmiri spices. This comforting vegetarian delicacy pairs wonderfully with warm, soft flatbread.
60min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the lotus stems thoroughly, slice them diagonally into medium pieces, and boil them in water with a pinch of salt until half-cooked. Drain and set aside.
2
Heat ghee or mustard oil in a heavy-bottomed pan over medium heat. Add asafoetida, green cardamom, black cardamom, cloves, and cinnamon stick, letting them crackle.
3
Add the boiled lotus stem slices to the spices and sauté for 3 to 4 minutes until lightly browned.
4
Lower the heat completely. Slowly add the whisked yogurt to the pan while stirring continuously to prevent it from curdling.
5
Add dry ginger powder, fennel powder, and salt. Mix well and let the gravy come to a gentle simmer.
6
Cover the pan and cook on low heat for 20 to 25 minutes, stirring occasionally, until the lotus stems are completely tender and the yogurt sauce thickens.
7
Garnish with fresh coriander leaves and serve hot with soft roti or steamed rice.
Ingredients
500 grams fresh lotus stems (nadru), peeled and sliced
2 cups plain full-fat yogurt, whisked
2 tablespoons ghee or mustard oil
1 teaspoon dry ginger powder (saunth)
1.5 teaspoons fennel powder (saunf)
4-5 green cardamom pods
2 black cardamom pods
2-3 cloves
1 small cinnamon stick
1 pinch asafoetida (hing)
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.