Kashmiri Nadru Yakhni
A delicate and aromatic Kashmiri delicacy featuring tender lotus stem slices simmered in a creamy, yogurt-based gravy infused with dry ginger and fennel.
55min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the lotus stem slices thoroughly 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, add whole spices (cardamoms, cloves, cinnamon) and a pinch of asafoetida until fragrant.
3
Add the blanched lotus stem slices to the pan and sauté for 3-4 minutes until slightly browned.
4
Pour in enough water to cover the lotus stems, add salt, and cook on medium heat until the nadru is tender.
5
Reduce the heat to the lowest setting and slowly add the whisked yogurt, stirring continuously to prevent it from curdling.
6
Stir in the dry ginger powder and fennel powder, mixing well into the gravy.
7
Simmer the curry on low heat for 10-15 minutes until the gravy thickens slightly and the flavors infuse well, then serve hot with steamed rice.
Ingredients
500g lotus stems (nadru), peeled and sliced into rounds
2 cups plain yogurt, whisked
2 tablespoons ghee or mustard oil
1 teaspoon dry ginger powder (saunth)
2 tablespoons fennel powder (saunf powder)
2-3 green cardamom pods
1 black cardamom
2-3 cloves
1 cinnamon stick
1 pinch asafoetida (hing)
Salt to taste
Fresh water as needed
*This AI-generated recipe may contain inaccuracies.