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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Recipe Information
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
Instructions
Wash the lotus stems thoroughly to remove mud and grit. Peel the skins and cut them into 1/2-inch thick slices.
In a pot, bring water to a boil and blanch the sliced lotus stems for 5 minutes. Drain and set them aside.
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.
Add cloves, green cardamom, black cardamom, cinnamon, cumin seeds, and a pinch of asafoetida to the cooled oil. Sauté for 30 seconds until fragrant.
In the same pan, add the blanched lotus stems and stir-fry for 2-3 minutes to coat them in the spices.
In a mixing bowl, whisk the yogurt until smooth. Add fennel powder, dry ginger powder, and salt. Mix well.
Lower the flame to the minimum and gradually pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
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.
Taste and adjust seasoning if necessary. Serve hot with steamed rice or Kashmiri pulao for an authentic experience.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 14.7 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3440 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
