Kashmiri Nadru Yakhni with Punjabi Paneer Bhurji

⏱️ 20m Prep🔥 30m Cook
Primary Dish

Kashmiri Nadru Yakhni

Ingredients

  • • 300 g lotus stem sliced
  • • 250 ml yogurt
  • • 1 tsp ginger powder
  • • 1 tsp fennel powder
  • • 1 pinch asafoetida
  • • 1 tsp mustard oil

Cooking Steps

1

Pressure cook lotus stem with water until tender.

2

Whisk yogurt in a blender until smooth.

3

Heat mustard oil, add asafoetida, yogurt, spices, and simmer.

4

Add cooked lotus stem to the gravy and cook for 5 minutes.

The Perfect Pairing

Punjabi Paneer Bhurji

Ingredients

  • • 300 g crumbled paneer
  • • 1 large onion finely chopped
  • • 2 tomatoes chopped
  • • 1 tsp cumin seeds
  • • 1 tsp turmeric powder
  • • 1 tsp garam masala

Cooking Steps

1

Sauté cumin, onion, and tomatoes in a pan.

2

Add spices and cook until soft.

3

Stir in crumbled paneer and cook for 3 minutes on high heat.