Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)

⏱️ 20m Prep🔥 35m Cook
Primary Dish

Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Gravy)

Ingredients

  • • 400 g (4 stems) Lotus Stem, sliced
  • • 400 ml (2 cups) Full-fat Yogurt
  • • 50 ml (4 tbsp) Mustard Oil
  • • 1 tsp Fennel seed powder
  • • 1 tsp Dried ginger powder
  • • 1 tsp Cumin seeds
  • • 4 pinch Asafetida
  • • 3 pinch Salt

Cooking Steps

1

Pressure cook the sliced lotus stems with 300 ml water for 15 mins until tender.

2

In the blender, whisk the yogurt until smooth.

3

Heat mustard oil in the pressure cooker until smoking, add asafetida and cumin seeds.

4

Add the yogurt to the cooker on low heat, whisking constantly to prevent curdling.

5

Add the boiled lotus stems, fennel powder, ginger powder, and salt.

6

Simmer for 10 mins until the gravy thickens and coats the stems.