Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)
⏱️ 20m Prep🔥 40m Cook
Primary Dish
Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)
Ingredients
- • 400 g (2 stalks) Lotus Stem
- • 500 g (2 cups) Full-fat Yogurt
- • 10 ml (2 tsp) Mustard Oil
- • 2 tsp Dried Ginger Powder
- • 1 tsp Fennel Seed Powder
- • 1 pinch Asafoetida
- • 2 piece Green Cardamom
- • 1 tsp Salt
Cooking Steps
1
Peel and slice the lotus stem into 5 mm rounds and boil in a pressure cooker with 300 ml water...
2
In a blender, whisk the yogurt with 100 ml water until smooth.
3
Heat mustard oil in a pan, add asafoetida and cardamom, then pour in the yogurt whisked with ginger and fennel...
4
Simmer the yogurt on low heat, stirring continuously to prevent curdling.
5
Add the cooked lotus stem to the yogurt gravy, season with salt, and simmer for 15 minutes to allow flavors...