Pankaj Bhadouria
Nadru ki Yakhni is a traditional dish from Kashmir. Chef Pankaj Bhadouria shares the recipe in detail.
Preparation Time
10 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
For Nadru ki Yakhni
water as required
1 black cardamom
1 tsp caraway seeds
salt to taste
3 green chillies
1 cinnamon stick
1 cup sliced lotus stem
2 cups curd
1/2 tsp fennel powder
1/2 tsp dry ginger powder
salt to taste
1 tbsp ghee
In a kadhai, boil water and add black cardamom, caraway seeds, salt, 3 green chillies slit, cinnamon stick and simmer.
Add 1 cup sliced lotus stem, boil it for 7-8 mins, and strain it.
In a pan, add 2 cups curd, and cook on low flame while stirring continuously.
Add boiled sliced lotus stems and cook till gravy get a creamy texture.
When the gravy thickens, add fennel powder, dry ginger powder, salt and mix well.
Heat ghee in a tadka pan and pour over the gravy. Nadru ki Yakhni is ready to serve.
Nadru ki Yakhni is a traditional dish made with Nadru (Lotus Stem) by the Kashmiri Pandit community. Kashmir is known for its beauty as well as for its delicious food. Although heavy on non-vegetarian dishes, the Kashmiri cuisine doesn’t disappoint the vegetarians, and one such mouth-watering vegetarian dish is Nadru Ki Yakhni.
This simple curry is made with the lotus stem, curd and spices like cardamom, cinnamon stick, green chillies and caraway seeds. It is full of flavours.
