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
  • • 300 ml (1.25 cups) Yogurt
  • • 50 ml (3 tbsp) Mustard oil
  • • 2 tsp Fennel powder
  • • 1 tsp Dried ginger powder
  • • 1 pinch Asafoetida
  • • 2 tsp Cumin seeds
  • • 1 tsp Salt
  • • 400 ml (1.75 cups) Water

Cooking Steps

1

Clean and peel lotus stems, slice them into 5mm discs, and boil in a pressure cooker with 200ml water until...

2

In a separate pan, whisk yogurt with fennel powder and ginger powder.

3

Heat oil, temper with cumin seeds and asafoetida, then add the boiled lotus stems.

4

Pour the yogurt mixture over the stems, reduce heat, and simmer for 20 minutes until the sauce thickens to a...