Kashmiri Nadru Yakhni with Punjabi Pindi Chole

Name: Kashmiri Nadru Yakhni with Punjabi Pindi Chole
Prep time: 15 min
Cook time: 45 min
Ingredients: 250 g Lotus stem, sliced; 200 ml Vegan cashew yogurt; 1 tsp Fennel powder; 0.5 tsp Ginger powder; 1 pinch Asafoetida; 300 ml Water; 200 g Boiled chickpeas; 1 tsp Dried pomegranate powder; 1 tsp Cumin powder; 0.5 tsp Garam masala; 1 tbsp Ginger juliennes

⏱️ 15m Prep🔥 45m Cook

Primary Dish

Kashmiri Nadru Yakhni

Ingredients

• 250 g Lotus stem, sliced
• 200 ml Vegan cashew yogurt
• 1 tsp Fennel powder
• 0.5 tsp Ginger powder
• 1 pinch Asafoetida
• 300 ml Water

Cooking Steps

Pressure cook lotus stem with water until tender.

Whisk yogurt with spices and ginger powder.

Simmer lotus stem in yogurt mixture for 5 minutes.

The Perfect Pairing

Punjabi Pindi Chole

Ingredients

• 200 g Boiled chickpeas
• 1 tsp Dried pomegranate powder
• 1 tsp Cumin powder
• 0.5 tsp Garam masala
• 1 tbsp Ginger juliennes

Cooking Steps

Heat pan, add chickpeas and dry spices.

Sauté until spices coat chickpeas thoroughly.

Garnish with ginger juliennes and serve.