Authentic Kashmiri Nadru Yakhni with Warm Sheermal Bread
Crispy lotus stem slices simmered in a fragrant, creamy yogurt gravy infused with traditional whole spices and dried ginger. This comforting Kashmiri delicacy pairs wonderfully with a warm, slightly sweet Sheermal bread.
60min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash and clean the lotus stem rounds thoroughly, then blanch them in boiling water for 5 minutes and drain.
2
Heat ghee or mustard oil in a heavy-bottomed pan and lightly fry the blanched lotus stem slices until golden brown; remove and set aside.
3
In the remaining oil, add asafoetida, green cardamom, black cardamom, cloves, and cinnamon, letting them crackle for a few seconds.
4
Reduce the heat to low and slowly whisk in the beaten yogurt, stirring continuously to prevent it from curdling.
5
Add the dry ginger powder, fennel powder, and salt to the simmering yogurt gravy, cooking until the oil begins to separate.
6
Add the fried lotus stem slices into the gravy, cover the pan, and simmer on low heat for about 15 to 20 minutes until the lotus stems absorb the flavors and become tender.
7
Garnish with fresh mint leaves and serve hot alongside freshly warmed Sheermal bread.
Ingredients
500g lotus stems (nadru), peeled and sliced into rounds
2 cups whisked full-fat yogurt
3 tablespoons ghee or mustard oil
1 teaspoon dry ginger powder (saunth)
1.5 teaspoons fennel powder (saunf)
2 green cardamom pods
1 black cardamom pod
2 cloves
1 cinnamon stick
1/2 teaspoon asafoetida (hing)
Salt to taste
Fresh mint leaves for garnishing
*This AI-generated recipe may contain inaccuracies.