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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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	1298.9 grams (1298.9g)

Amount per serving	% Daily Value*
Calories	971

Total Fat 53.60g	69%
Saturated Fat 10.60g	53%
Polyunsaturated Fat NaNg
Cholesterol 33mg	11%
Sodium 2730mg	119%
Total Carbohydrate 112.60g	41%
Dietary Fiber 31.20g	111%
Total Sugars 14.70g
Protein 24.20g	48%

Vitamin D 0IU	0%
Calcium 750mg	58%
Iron 11mg	61%
Potassium 3440mg	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.

Source of Calories

Fat: 46.9%

Protein: 9.4%

Carbs: 43.7%