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, sliced thinly
  • • 300 g (1.5 cup) Thick Curd/Yogurt
  • • 250 ml Water
  • • 1 tsp Fennel powder
  • • 1 tsp Dry Ginger powder
  • • 0.5 tsp Cumin seeds
  • • 2 tbsp Mustard oil
  • • 1 pinch Asafoetida

Cooking Steps

1

Pressure cook the sliced lotus stems with 200 ml water for 10 minutes until tender.

2

In a blender, whisk the yogurt until smooth.

3

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

4

Reduce heat to low, add the yogurt, and stir continuously to prevent curdling.

5

Add fennel, dry ginger, and the cooked lotus stems.

6

Simmer for 15 minutes until the gravy thickens and coats the stems.