Kashmiri Nadru Yakhni
Crisp lotus stem simmered in a whisked yogurt gravy perfumed with fennel, dry ginger and cardamom. Delicate, tangy and pure Kashmiri comfort.
45 min 2 servingsMedium
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Richness
Method
- 1Scrub and slice the lotus stem into diagonal pieces, rinse thoroughly.
- 2Boil the lotus stem in salted water until just tender, then drain.
- 3Whisk the yogurt smooth with fennel powder and dry ginger powder.
- 4Heat oil, crackle cloves, cardamom and bay leaf.
- 5Add the lotus stem and saute for a couple of minutes.
- 6Lower the heat and slowly stir in the whisked yogurt to prevent splitting.
- 7Add salt and a little water, then simmer gently for 12 minutes.
- 8Sprinkle crushed dried mint and simmer until the gravy coats the stems.
- 9Serve hot with steamed rice.
Frequently asked
About 45 minutes total — 15 min prep and 30 min cooking.
Yes — Kashmiri Nadru Yakhni is gluten free, veg.
Kashmiri Nadru Yakhni contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
