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 (3 stems) Lotus Stem
- • 300 ml (1.25 cups) Full-fat Yogurt
- • 50 ml (3.5 tbsp) Mustard oil
- • 1 tsp Fennel seed powder
- • 0.5 tsp Dried ginger powder
- • 2 pinch Asafoetida
- • 3 pinch Salt
- • 150 ml (0.6 cups) Water
Cooking Steps
1
Clean and slice lotus stems into thin rounds; boil in pressure cooker for 15 minutes with 100 ml water until...
2
Heat mustard oil until smoking, then temper with asafoetida.
3
Whisk yogurt thoroughly and add to the pan, stirring continuously on low heat to prevent curdling.
4
Add boiled lotus stems, fennel powder, ginger powder, and salt; simmer for 20 minutes until the gravy thickens.