🇮🇳 Indian Vegetarian

Nadru Yakhni Kashmiri

Name: Nadru Yakhni Kashmiri
Prep time: 18 min
Cook time: 42 min
Total time: 60 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 Fennel; 1 tsp Green Cardamom

🇮🇳 Indian

Lotus stem in delicate fennel-yogurt yakhni, the Pandit wedding curry of Kashmir. A proper gravy curry — the kind that demands something bread-shaped for mopping. Best with buttered rotis and a cold kachumber salad.

Prep 18 min Cook 42 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
Fennel1 tsp
Green Cardamom1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Fry the onions with a pinch of salt till deep golden; eight to ten minutes, and worth every one.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Turn the lotus root through the masala with the yogurt, add warm water and bring to a gentle simmer.
5
Swirl in cream or a spoon of whisked yogurt off the flame, then shower with cilantro.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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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