🇮🇳 Indian Vegetarian

Nadru Yakhni

Name: Nadru Yakhni
Prep time: 21 min
Cook time: 36 min
Total time: 57 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Red Chili Powder; 200 g, sliced Lotus Root; 1 tsp Black Cardamom; 1 tsp Fennel Seeds

🇮🇳 Indian

Kashmiri lotus stem in fennel-scented yogurt yakhni, Pandit cooking at its finest. Restaurant comfort, home kitchen effort — the masala does the heavy lifting. Best with buttered rotis and a cold kachumber salad.

Prep 21 min Cook 36 min Serves 3 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Red Chili Powder1 tsp
Lotus Root200 g, sliced
Black Cardamom1 tsp
Fennel Seeds1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Cook the tomato down into the spices, wetting with water a spoon at a time, to a thick red masala.
4
Add the lotus root with the yogurt, coat well, pour in hot water to just cover and simmer till tender.
5
Kill the heat and let it sit; finish with cilantro and a squeeze of lemon at the table.

Chef's tip

Hot water, never cold, keeps the gravy from turning greasy and dull.

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Watch how it's made

Video: Nadru Yakhni Recipe | How To Make Nadru Yakhni | Kashmiri Lotus Stem Curry | Home Chef Recipe · on YouTube