Authentic Kashmiri Nadru Yakhni
A fragrant and delicate Kashmiri delicacy featuring tender lotus stem slices simmered in a creamy, yogurt-based gravy infused with dry ginger and fennel.
60min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the lotus stem slices thoroughly and boil them in water with a pinch of salt until half-cooked, then drain.
2
Heat ghee or mustard oil in a heavy-bottomed pan and lightly fry the boiled lotus stem slices until golden, then set aside.
3
In the same pan, add whole spices: green cardamoms, black cardamom, cloves, cinnamon stick, and a pinch of asafoetida.
4
Lower the heat completely and slowly add the whisked yogurt, stirring continuously to prevent curdling until it comes to a gentle boil.
5
Add the dry ginger powder, fennel powder, and salt to the simmering yogurt gravy.
6
Add the fried lotus stem slices into the gravy, cover, and let it simmer on low heat for 15-20 minutes until the lotus stems absorb the flavors and the oil separates.
7
Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice.
Ingredients
500 grams lotus stems (nadru), peeled and sliced into rounds
2 cups plain yogurt, whisked smooth
2 tablespoons ghee or mustard oil
1 teaspoon dry ginger powder (sonth)
1.5 tablespoons fennel powder (saunf)
2-3 green cardamoms
1 black cardamom
4-5 cloves
1 cinnamon stick
1 pinch asafoetida (hing)
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.