Authentic Kashmiri Nadru Yakhni with Warm Girda Bread
Tender lotus root stems simmered in a fragrant, creamy yogurt gravy infused with traditional Kashmiri spices and dried mint. This royal delicacy offers a unique earthy flavor that pairs exquisitely with soft, freshly baked bread.
65min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash and clean the lotus root slices thoroughly, then boil them in salted water for 10 minutes until half-cooked. Drain and set aside.
2
Heat ghee or mustard oil in a heavy-bottomed pan and lightly fry the boiled lotus root slices until golden. Remove and set aside.
3
In the same oil, add green cardamom, black cardamom, cloves, and cinnamon stick, letting them crackle for a few seconds.
4
Lower the heat completely and slowly add the whisked yogurt, stirring continuously to prevent it from curdling.
5
Add the dry ginger powder, fennel powder, and salt to the yogurt mixture, bringing it to a gentle simmer while stirring.
6
Add the fried lotus roots into the simmering yogurt gravy and mix well.
7
Cover the pan and cook on low heat for 20 minutes until the lotus roots absorb the flavors and the gravy thickens.
8
Crush the dried mint leaves between your palms and sprinkle them over the curry just before turning off the heat.
9
Serve hot alongside warm, traditional Kashmiri Girda bread.
Ingredients
500g lotus roots (nadru), peeled and sliced into rings
2 cups plain yogurt, whisked
2 tablespoons ghee or mustard oil
1 teaspoon dry ginger powder
1 teaspoon fennel powder (saunf)
4-5 green cardamom pods
2 black cardamom pods
4-5 cloves
1 cinnamon stick
1 tablespoon dried mint leaves (kasuri methi or dry mint)
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.