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 (2 stalks) Lotus Stem
  • • 300 ml (1.25 cups) Yogurt
  • • 50 ml (3.5 tbsp) Mustard oil
  • • 1 tsp Fennel seed powder
  • • 0.5 tsp Ginger powder
  • • 2 pinch Asafoetida
  • • 1 tsp Salt

Cooking Steps

1

Peel and slice lotus stems into thin rounds, wash thoroughly, and pressure cook with water and salt for 15 minutes.

2

In a bowl, whisk the yogurt until smooth, then add to the blender with a little water for a consistent...

3

Heat oil in the pressure cooker, add asafoetida, then add the whisked yogurt, fennel powder, and ginger powder, stirring continuously.

4

Add the boiled lotus stems to the yogurt mixture and cook on low heat for 15 minutes until the sauce...