Kashmiri Nadru Yakhni with Paneer Kali Mirch Tikka

Name: Kashmiri Nadru Yakhni with Paneer Kali Mirch Tikka
Prep time: 15 min
Cook time: 35 min
Ingredients: 300 g sliced lotus stem; 250 ml whisked yogurt; 1 tsp fennel powder; 1 tsp ginger powder; 2 pinch asafoetida; 500 ml water; 300 g paneer cubes; 2 tbsp thick cream; 1 tsp crushed black pepper; 1 tbsp ghee; 1/2 tsp salt

⏱️ 15m Prep🔥 35m Cook

Primary Dish

Kashmiri Nadru Yakhni

Ingredients

• 300 g sliced lotus stem
• 250 ml whisked yogurt
• 1 tsp fennel powder
• 1 tsp ginger powder
• 2 pinch asafoetida
• 500 ml water

Cooking Steps

Pressure cook lotus stem with water until tender.

Whisk yogurt with spices and heat gently.

Add cooked lotus stem to yogurt gravy.

Simmer 5 minutes until thickened.

The Perfect Pairing

Paneer Kali Mirch Tikka

Ingredients

• 300 g paneer cubes
• 2 tbsp thick cream
• 1 tsp crushed black pepper
• 1 tbsp ghee
• 1/2 tsp salt

Cooking Steps

Marinate paneer with cream, pepper, and salt.

Heat ghee in a wide pan.

Sear paneer on high heat until charred.

Serve hot immediately.