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 (2 stalks) Lotus Stem, sliced
  • • 500 ml (2 cups) Full-fat Yogurt
  • • 1 tbsp Ginger powder
  • • 1 tsp Fennel powder
  • • 0.5 tsp Asafoetida (Hing)
  • • 2 tbsp Mustard oil
  • • 400 ml (1.5 cups) Water
  • • 1 tsp Salt

Cooking Steps

1

Pressure cook the sliced lotus stems with 200 ml of water for 3 whistles until tender.

2

In a blender, whisk the yogurt with fennel powder, ginger powder, and water until smooth.

3

Heat mustard oil in a pot, add asafoetida, then pour in the yogurt mixture and bring to a gentle boil...

4

Add the cooked lotus stems to the yogurt gravy and simmer on low heat for 15 minutes to infuse flavors.