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