Nadru Ki Yakhani
Transport your taste buds to the heart of Kashmiri cuisine with Nadru Ki Yakhani, a delicately spiced yogurt-based curry starring tender lotus stems. This aromatic dish is a symphony of bold flavors from cinnamon, cardamom, cloves, and cumin, perfectly complemented by the earthy notes of fennel and dry ginger powder. Blanching and stir-frying the lotus stems ensure they remain tender yet retain their unique texture, while the mustard oil adds a distinctive smoky edge. Slow-cooked to perfection, the tangy yogurt gravy thickens to coat the lotus stems beautifully, creating a comforting and wholesome dish. Serve this Kashmiri delight with steamed rice or fragrant pulao to savor its authentic essence. Perfect for those seeking a flavorful vegetarian recipe, Nadru Ki Yakhani offers a blend of tradition and elegance in every bite.
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Ingredients
- 500 grams Lotus stems (nadru)
- 250 ml Yogurt (thick, whisked)
- 3 tablespoons Mustard oil
- 4 pieces Cloves
- 3 pieces Green cardamom pods
- 1 piece Black cardamom pod
- 1 inch Cinnamon stick
- 1 teaspoon Cumin seeds
- 2 teaspoons Fennel powder
- 1 teaspoon Dry ginger powder (saunth)
- 1 teaspoon Salt
- 1 pinch Asafoetida (hing)
- 2 cups Hot water
Directions
Step 1
Wash the lotus stems thoroughly to remove mud and grit. Peel the skins and cut them into 1/2-inch thick slices.
Step 2
In a pot, bring water to a boil and blanch the sliced lotus stems for 5 minutes. Drain and set them aside.
Step 3
In a heavy-bottomed pan or kadai, heat mustard oil until it reaches its smoking point. Lower the heat and allow the oil to cool slightly.
Step 4
Add cloves, green cardamom, black cardamom, cinnamon, cumin seeds, and a pinch of asafoetida to the cooled oil. Sauté for 30 seconds until fragrant.
Step 5
In the same pan, add the blanched lotus stems and stir-fry for 2-3 minutes to coat them in the spices.
Step 6
In a mixing bowl, whisk the yogurt until smooth. Add fennel powder, dry ginger powder, and salt. Mix well.
Step 7
Lower the flame to the minimum and gradually pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
Step 8
Add 2 cups of hot water to the pan and bring the mixture to a gentle boil. Cover with a lid and simmer on low heat for 20-25 minutes, stirring occasionally, until the lotus stems are tender and the gravy has thickened.
Step 9
Taste and adjust seasoning if necessary. Serve hot with steamed rice or Kashmiri pulao for an authentic experience.
Nutrition Facts
| Serving size | (1298.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 971.1 |
| Total Fat 53.6g | 0% |
| Saturated Fat 10.6g | 0% |
| Cholesterol 33.0mg | 0% |
| Sodium 2730.0mg | 0% |
| Total Carbohydrate 112.6g | 0% |
| Dietary Fiber 31.2g | 0% |
| Total Sugars 14.7g | |
| Protein 24.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 749.6mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 3439.6mg | 0% |
Source of Calories