Kashmiri Nadru Yakhni (Lotus Stem in Yogurt) with Rajasthani Laal Maas (Quick Pressure-Cooked Version)
⏱️ 20m Prep🔥 40m Cook
Primary Dish
Kashmiri Nadru Yakhni (Lotus Stem in Yogurt)
Ingredients
- • 300 g sliced lotus stem
- • 250 ml whisked yogurt
- • 2 tbsp mustard oil
- • 1 tsp fennel powder
- • 1/2 tsp dry ginger powder
- • 1 pinch asafoetida
Cooking Steps
1
Pressure cook lotus stems with water for two whistles.
2
Heat mustard oil, add asafoetida, and lotus stems.
3
Whisk yogurt with fennel and ginger; pour into pressure cooker.
4
Simmer for five minutes until the sauce thickens.
The Perfect Pairing
Rajasthani Laal Maas (Quick Pressure-Cooked Version)
Ingredients
- • 400 g mutton chunks
- • 3 tbsp ghee
- • 2 tbsp red chili paste
- • 100 ml water
- • 1 tsp garlic paste
- • 1 tsp coriander powder
Cooking Steps
1
Sear mutton chunks in ghee inside the pressure cooker.
2
Add garlic paste, red chili paste, and coriander powder.
3
Stir-fry until oil separates from the masala base.
4
Add water and pressure cook for fifteen minutes until tender.