Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)

Name: Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)
Prep time: 20 min
Cook time: 35 min
Ingredients: 400 g (2 stalks) Lotus Stem, sliced; 500 ml (2 cups) Full-fat Yogurt; 10 ml (2 tbsp) Ghee; 2 tsp Dried Ginger powder; 1 tsp Fennel powder; 0.5 tsp Cardamom powder; 0.25 tsp Hing (Asafoetida); 1 tsp Salt

⏱️ 20m Prep🔥 35m Cook

Primary Dish

Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)

Ingredients

• 400 g (2 stalks) Lotus Stem, sliced
• 500 ml (2 cups) Full-fat Yogurt
• 10 ml (2 tbsp) Ghee
• 2 tsp Dried Ginger powder
• 1 tsp Fennel powder
• 0.5 tsp Cardamom powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt

Cooking Steps

Clean and slice lotus stem into thin rounds, boil in pressure cooker for 3 whistles with 200 ml water and...

Whisk yogurt in a blender until smooth.

Heat ghee in a pan, add hing, ginger powder, and fennel powder.

Add yogurt slowly to the pan on low heat, stirring continuously to prevent curdling.

Add boiled lotus stems and simmer for 15 minutes until the gravy thickens and flavors infuse.

Finish with cardamom powder and serve warm.