Nadru Yakhni (Lotus Stem Curry - Kashmiri Cuisine)

Nadru Yakhni (Lotus Stem Curry - Kashmiri Cuisine)

Cooking Time

Preparation Time : 5

Cook Time : 20

Total Time : 25

Ingredients

Serves 4

  • 1-2 cups Nadru (Lotus Root), sliced

  • 1 tbsp. oil

  • 1 tbsp. ghee

  • 1-2 green chilies, slit

  • 1-2' cinnamon stick

  • 2-3 green cardamoms

  • 5-6 cloves

  • 1/2 tsp. cumin seeds

  • 1/4 tsp. asafoetida

  • 2 tsp. ginger powder

  • 1 tsp. cumin powder

  • 2 tsp. fennel powder

  • 1/2 tsp. cardamom powder

  • 1/2 tsp. garam masala powder

  • 1 tsp. salt or to taste

Directions

  • 01

    Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.

  • 02

    Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the cardamom powder, half of the fennel powder and half of the ginger for 4-5 whistles.

  • 03

    Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger and asafoetida. Saute for a few seconds.

  • 04

    Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame. Pour the boiled nadru and the chickpea flour mixed in 1/2 cup water.

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