Kashmiri Style Nadru Yakhni - Lotus Stem in Yogurt Sauce

Name: Kashmiri Style Nadru Yakhni - Lotus Stem in Yogurt Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Indian
Ingredients: 1 cup Lotus Stem (1 cup Lotus Stem); 2 cup Yogurt (2 cups Curd (Dahi / Yogurt)); 1 tbsp Gram Flour (1 tablespoon Gram flour (besan)); 1 tsp Ginger Powder (1 teaspoon Dry ginger powder); 1 tsp Ground fennel (1 teaspoon Fennel seeds (Saunf) powdered); 2 tsp Ajwain (2 teaspoon Ajwain (Carom seeds)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 3 tbsp Clarified Butter (3 to 4 tablespoon Ghee — up to 4); 0 pieces Table Salt (Salt to taste)

A Kashmiri yogurt-based curry featuring tender lotus stem simmered in a spiced yogurt and gram flour gravy, finished with an aromatic ghee tempering.

60 minIndian

Servings4

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Steps

1Peel the skin on lotus stem and slice them thin. Rinse well in water. Cook lotus stem in a saucepan until tender. Do not overcook or mash it.
2In a bowl whisk together curd, water (about 3/4 cup) and besan well.
3Heat 3 tablespoon ghee in a pan. Add cumin seeds and fry for a minute.
4Pour in the whisked yogurt mix, simmer and bring to a boil. Let it simmer for about 10 minutes.
5Now add the cooked lotus stem, sprinkle garam masala and fennel seed powder, and continue to cook on low flame for about 5 minutes.
6In another pan melt remaining ghee. Add cumin seeds and stir for 10-15 seconds. Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic. Sprinkle asafoetida on the dish and turn off flame.
7Pour this tempering into the yogurt gravy, stir well. Turn off flame and serve immediately.
8Serve Nadru Yakhni with naan for lunch or dinner.