Kashmiri Nadru Yakhni with Punjabi Paneer Bhurji with Methi

Name: Kashmiri Nadru Yakhni with Punjabi Paneer Bhurji with Methi
Prep time: 15 min
Cook time: 30 min
Ingredients: 300 g sliced lotus stem; 250 ml yogurt; 1 tsp fennel powder; 0.5 tsp dried ginger powder; 2 pinch asafoetida; 10 ml mustard oil; 250 g crumbled paneer; 50 g fresh fenugreek leaves; 1 tsp cumin seeds; 1 tsp turmeric powder; 2 tsp chopped green chili

⏱️ 15m Prep🔥 30m Cook

Primary Dish

Kashmiri Nadru Yakhni

Ingredients

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

Cooking Steps

Pressure cook lotus stem with water for 5 minutes.

Whisk yogurt with ginger and fennel powder.

Sauté asafoetida in oil, add yogurt, then lotus stem.

Simmer until gravy thickens slightly.

The Perfect Pairing

Punjabi Paneer Bhurji with Methi

Ingredients

• 250 g crumbled paneer
• 50 g fresh fenugreek leaves
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp chopped green chili

Cooking Steps

Temper cumin seeds in a hot pan.

Add fenugreek leaves and sauté until wilted.

Stir in turmeric, chili, and crumbled paneer.

Cook for 3 minutes until paneer is firm.