KashmiriLunchVegetarian

Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce

Name: Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 1 cup lotus stem; 2 cups curd (dahi / yogurt); 1 tablespoon gram flour (besan); 1 teaspoon dry ginger powder; 1 teaspoon fennel seeds (saunf) - powdered; 2 teaspoon ajwain (carom seeds); 1 inch cinnamon stick (dalchini); 2 black cardamom (badi elaichi); 2 cardamom (elaichi) pods/seeds; 2 cloves (laung); 1 bay leaf (tej patta); 1/4 teaspoon asafoetida (hing); 1 teaspoon garam masala powder; 3 tablespoon to 4 ghee; salt - to taste

A vegetarian Kashmiri recipe with lotus stem, curd (dahi / yogurt), gram flour (besan). Ready in 1h, serves 4.

Curated bySana Bhat🇮🇳

Calories

725kcal

Estimated Cost

₹375-525

Carbs74g

Protein31g

Fats34g

Servings Scaler

Instructions

18 steps

1
To prepare Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce, peel the skin on lotus stem and slice them thin
lotus stem(1 cup)
2
Rinse well in water
3
Cook lotus stem in a Saucepan until tender
lotus stem(1 cup)
4
Do not overcook or mash it
5
In a bowl whisk together curd, water (about 3/4 cup) and besan well
curd (dahi / yogurt)(2 cups)
6
Heat 3 tablespoon ghee in a Pan
to 4 ghee(3 tablespoon)
7
Add cumin seeds fry for a minute
fennel seeds (saunf) - powdered(1 teaspoon)
8
Pour in the whisked yogurt mix, simmer and bring to boil
9
Let it simmer for about 10 minutes
10
Now add the cooked lotus stem, sprinkle garam masala, saunf powder, and continue to cook on low flame for about 5 minutes
lotus stem(1 cup)dry ginger powder(1 teaspoon)garam masala powder(1 teaspoon)
11
In another pan melt remaining ghee
to 4 ghee(3 tablespoon)
12
Add cumin seeds and stir for 10-15 seconds
fennel seeds (saunf) - powdered(1 teaspoon)
13
Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic
inch cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)
14
Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame
lotus stem(1 cup)asafoetida (hing)(1/4 teaspoon)
15
Pour this into the yogurt gravy, stir well
16
Turn off flame and serve immediately
17
You can garnish Nandru Yakhni Recipe with some dried mint before serving
18
Serve Nadru Yakhni Recipe with naan for lunch or dinner

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Recipe Source: archanaskitchen.com

KashmiriLunchVegetarian

Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce

A vegetarian Kashmiri recipe with lotus stem, curd (dahi / yogurt), gram flour (besan). Ready in 1h, serves 4.

Curated bySana Bhat🇮🇳

Cook Time1h

Calories

725kcal

Est. Cost₹375-₹525

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

74g(41%)

Protein

31g(17%)

Fats

34g(42%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

18 steps

1
To prepare Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce, peel the skin on lotus stem and slice them thin
lotus stem(1 cup)
2
Rinse well in water
3
Cook lotus stem in a Saucepan until tender
lotus stem(1 cup)
4
Do not overcook or mash it
5
In a bowl whisk together curd, water (about 3/4 cup) and besan well
curd (dahi / yogurt)(2 cups)
6
Heat 3 tablespoon ghee in a Pan
to 4 ghee(3 tablespoon)
7
Add cumin seeds fry for a minute
fennel seeds (saunf) - powdered(1 teaspoon)
8
Pour in the whisked yogurt mix, simmer and bring to boil
9
Let it simmer for about 10 minutes
10
Now add the cooked lotus stem, sprinkle garam masala, saunf powder, and continue to cook on low flame for about 5 minutes
lotus stem(1 cup)dry ginger powder(1 teaspoon)garam masala powder(1 teaspoon)
11
In another pan melt remaining ghee
to 4 ghee(3 tablespoon)
12
Add cumin seeds and stir for 10-15 seconds
fennel seeds (saunf) - powdered(1 teaspoon)
13
Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic
inch cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)
14
Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame
lotus stem(1 cup)asafoetida (hing)(1/4 teaspoon)
15
Pour this into the yogurt gravy, stir well
16
Turn off flame and serve immediately
17
You can garnish Nandru Yakhni Recipe with some dried mint before serving
18
Serve Nadru Yakhni Recipe with naan for lunch or dinner