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 (30 cm) Lotus Stem (peeled and sliced)
  • • 500 ml (2 cups) Yogurt (whisked)
  • • 2 tbsp Mustard Oil
  • • 1 tsp Fennel powder
  • • 1 tsp Ginger powder
  • • 0.5 tsp Cumin seeds
  • • 2 pinch Asafoetida
  • • 0.5 tsp Salt

Cooking Steps

1

Boil sliced lotus stems in the pressure cooker with 300 ml water for 15 minutes until tender.

2

Heat mustard oil until smoking, add cumin and asafoetida.

3

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

4

Stir in fennel powder, ginger powder, and salt.

5

Add boiled lotus stems to the yogurt gravy and simmer for 15 minutes until the sauce thickens.