Kashmiri Style Nadru Yakhni Recipe - Lotus Stem Curry | Nadru Yakhni | Nadru Yakhni Recipe | Nadru Vegetable | Kashmiri Nadru Yakhni Recipe | Nadru Yakhni in Hindi | Kashmiri Yakhni Recipe | Kashmiri Foods | Nadru Yakhni Kashmiri | Nadru Yakhni Yogurt Curry | Nadru Yakhni Yogurt Sauce | Nadru Ki Sabji | Nadru Yakhni is a traditional Kashmiri dish made with lotus stems (nadru), cooked in a yogurt-based gravy with mild spices. Here is a classic recipe:
Ingredients
Lotus stems (Nadru): 300-400 grams, peeled and sliced diagonally
Yogurt: 1 cup, whisked
Mustard oil: 2-3 tablespoons
Ghee: 1 tablespoon (optional)
Water: 2-3 cups
Fennel powder: 2 teaspoons
Dry ginger powder (Sonth): 1 teaspoon
Cumin seeds: 1 teaspoon
Green cardamom: 4-5
Cloves: 3-4
Cinnamon stick: 1-inch piece
Bay leaf: 1
Asafoetida: 1 pinch
Salt: To taste
Optional:
Mace: a small piece
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| Kashmiri Nadru Yakhni Recipe- Lotus Stem Curry |
Instructions
Preparing the Nadru:
Wash the lotus stems thoroughly to remove all the dirt.
Peel them and cut them into thin, diagonal slices.
Boil the nadru slices in enough water with a little salt for 8-10 minutes or until tender. Drain the water and set aside.
Tempering the Spices:
Heat the mustard oil in a pan (heat it until it smokes to remove the raw flavor, then let it cool slightly).
Add cumin seeds, bay leaf, cloves, green cardamom, cinnamon stick (and black cardamom and mace if using).
Let them splutter for a few seconds.
Add a pinch of asafoetida.
Making the Yakhni Gravy:
Reduce the heat to low.
In a bowl, whisk the yogurt with fennel powder, dry ginger powder, and salt.
Slowly add the whisked yogurt to the pan, stirring continuously to prevent it from curdling. Add 2-3 cups of water and mix well.
Cooking the Nadru:
Add the boiled lotus stem pieces to the gravy.
Cook on low to medium heat for 15-20 minutes, stirring occasionally, until the gravy thickens and the nadru absorbs the flavors of the spices.
Final Step:
Add a tablespoon of ghee for extra flavor (optional).
Taste and add salt as needed. Serving Suggestion:
Serve Nadru Yakhni hot with steamed basmati rice.
Tips:
Always cook on low heat to prevent the yogurt-based gravy from curdling.
This dish is mild and aromatic, not spicy.
Authentic Kashmiri Yakhni does not contain onions, garlic, or red chili powder.
Enjoy your delicious, aromatic Nadru Yakhni!
Also read:
Kashmiri Shufta Recipe (Traditional Dessert)
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