Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)

⏱️ 20m Prep🔥 30m Cook
Primary Dish

Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)

Ingredients

  • • 400 g (3 medium) Lotus Stem (Nadru), cleaned and sliced
  • • 400 ml (2 cups) Plain Yogurt
  • • 50 ml (4 tbsp) Mustard Oil
  • • 2 tsp Dried Ginger Powder
  • • 1 tsp Fennel Powder
  • • 1 tsp Cumin seeds
  • • 2 pinch Asafoetida (Hing)
  • • 4 pieces Green Cardamom
  • • 1 tsp Salt

Cooking Steps

1

Parboil the sliced lotus stems in a pressure cooker with 200 ml water for 10 minutes until tender.

2

In a blender, whisk the yogurt until smooth and set aside.

3

Heat mustard oil in the pressure cooker until smoking, then temper with cumin, cardamom, and asafoetida.

4

Add the lotus stems, ginger powder, and fennel powder; sauté for 5 minutes.

5

Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling.

6

Simmer for 15 minutes until the gravy thickens into a rich, aromatic sauce.