Authentic Kashmiri Nadru Yakhni with Warm Shirmal
Fragrant lotus stem slices are simmered in a creamy, yogurt-based gravy infused with dry ginger powder and fennel. This delicate Kashmiri delicacy pairs wonderfully with freshly baked warm shirmal bread.
65min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the lotus stem slices thoroughly and soak them in salted water to remove dirt.
2
Boil the sliced lotus stems in a pan with water until they are tender, then drain and set aside.
3
Heat ghee or mustard oil in a heavy-bottomed pan and lightly fry the boiled lotus stems until golden, then remove.
4
In the remaining oil, add asafoetida, black cardamom, green cardamom, cloves, and cinnamon stick until aromatic.
5
Reduce the heat to low and gradually whisk in the yogurt, stirring constantly to prevent curdling.
6
Add dry ginger powder, fennel powder, and salt to the simmering yogurt gravy.
7
Add the fried lotus stems into the yakhni gravy and simmer on low heat for 15 minutes until the flavors meld.
8
Garnish with fresh mint leaves and serve hot alongside freshly baked warm shirmal bread.
Ingredients
500g lotus stems (nadru), peeled and sliced into rounds
2 cups whisked full-fat yogurt
3 tablespoons ghee or mustard oil
1 teaspoon dry ginger powder (sonth)
1.5 teaspoons fennel powder (saunf)
2 black cardamom pods
4 green cardamom pods
2 cloves
1 small cinnamon stick
1/2 teaspoon asafoetida (hing)
Salt to taste
Fresh mint leaves for garnish
*This AI-generated recipe may contain inaccuracies.