Authentic Kashmiri Nadru Yakhni with Warm Steamed Rice
Fragrant lotus stem slices are simmered to tender perfection in a luscious, aromatic yogurt gravy infused with traditional Kashmiri spices. This comforting vegetarian delicacy offers a truly unique texture and a rich, soothing flavor profile.
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 5 minutes and drain.
2
Heat ghee or mustard oil in a heavy-bottomed pan over medium heat until fragrant.
3
Add cumin seeds, black cardamom, green cardamom, bay leaves, and a pinch of asafoetida, letting them sizzle for a few seconds.
4
Add the blanched lotus stem slices to the pan and sauté them for 3 to 4 minutes until lightly browned.
5
Lower the heat completely. Gradually whisk in the plain yogurt, stirring continuously to prevent it from curdling.
6
Stir in the dry ginger powder, fennel seed powder, and salt, mixing well with the yogurt gravy.
7
Pour in the water or thin vegetable stock, cover the pan with a lid, and simmer on low heat for 25 to 30 minutes until the lotus stems are tender and the gravy thickens.
8
Garnish with fresh mint leaves and serve hot alongside warm steamed rice.
Ingredients
500 grams fresh lotus stems (nadru), peeled and sliced into thick rounds
2 cups plain whole-milk yogurt, whisked smooth
2 tablespoons ghee or mustard oil
1 teaspoon dry ginger powder (sonth)
1.5 teaspoons fennel seed powder (saunf)
2 black cardamom pods
4 green cardamom pods
2 bay leaves
1 pinch asafoetida (hing)
1 teaspoon cumin seeds
Salt to taste
1.5 cups water or thin vegetable stock
Fresh mint leaves for garnish
*This AI-generated recipe may contain inaccuracies.