Nadru Yakhni (नद्रू यखनी)

नद्रू यखनी (Nadru Yakhni) is a traditional Kashmiri dish made with lotus stem cooked in a yogurt-based gravy. This dish is a popular part of Kashmiri cuisine and is known for its rich and creamy texture.

Nadru Yakhni (नद्रू यखनी)

Ingredients

  • 500g lotus stem, peeled and sliced
  • 1 cup yogurt
  • 1 tsp fennel powder
  • 1/2 tsp ginger powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 2-3 black cardamom pods
  • 2-3 cloves
  • 2-3 cinnamon sticks
  • 2-3 bay leaves
  • 2-3 tbsp ghee or oil
  • Salt to taste
  • Water

Instructions

  1. Boil the lotus stem in water until slightly tender, then drain and set aside.
  2. In a bowl, whisk the yogurt with fennel powder, ginger powder, turmeric powder, cumin powder, and garam masala.
  3. Heat ghee or oil in a pan, add black cardamom, cloves, cinnamon sticks, and bay leaves.
  4. Add the yogurt mixture to the pan and cook for a few minutes.
  5. Add the boiled lotus stem to the pan and mix well. Add water as needed to adjust the consistency of the gravy.
  6. Cover and cook on low heat for 15-20 minutes, or until the lotus stem is fully cooked and the gravy thickens.
  7. Adjust salt and garnish with fresh coriander leaves before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
15g
Protein
10g
Fat
12g

Supplies

Pan Bowl Whisk

Tools

Knife Cutting board Stovetop

Serving suggestions

Serve Nadru Yakhni with steamed rice or Kashmiri pulao for a delightful meal.

Tips & tricks

For a richer flavor, you can also add a splash of cream at the end of cooking.

Cost

$10