Nadru Yakhni Recipe
Nadru Yakhni is a Kashmiri dish, made with lotus stems, yogurt, and a blend of aromatic spices. The lotus stems are first cooked and then simmered in a rich yogurt-based sauce, which is flavored with whole spices like cardamom, cinnamon, cloves, bay leaves and cumin. This dish is traditionally cooked in an earthenware pot and served with rice, flatbread or even steamed vegetables.
Ingredients
- 500 grams lotus stem peeled and sliced into rounds
- 250 grams yogurt / dahi / curd
- 2 tablespoons oil
- 2 cinnamon
- 3 Green cardamom
- 3 cloves
- 2 bay leaf / tej patta
- 1 teaspoon Cumin (Jeera)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Red Chilli Powder
- Salt
- coriander leaves / cilantro chopped, for garnish
Instructions
Pre-Cooking Preparation Steps
- Wash and peel the lotus stems and slice them into thin rounds.
- In a bowl, whisk together the yogurt, coriander powder, cumin powder, garam masala, turmeric powder, and red chili powder.
Cooking Steps
- Heat the ghee or oil in a large saucepan over medium heat.
- Add the sliced lotus stems and cook for 2-3 minutes, or until they are slightly softened.
- Pour in the yogurt mixture and stir well to combine.
- Add the water and stir to combine.
- Season with salt to taste.
- Reduce the heat to low and cover the saucepan with a lid.
- Let the dish simmer for 20-25 minutes, or until the lotus stems are tender.
- Stir occasionally to prevent the yogurt from splitting.
- Once the lotus stems are cooked, remove the saucepan from heat.
- Garnish with saffron strands and serve hot with rice or flatbread.
Equipment Used for This Recipe
Notes & Tips
Notes & Comments
- Make sure to use fresh and firm lotus stems for the best results.
- You can add diced tomatoes, ginger, and garlic for a more robust flavor.
- If the dish becomes too thick, you can add more water to adjust the consistency.
- Serve Nadru Yakhni hot for the best flavor and texture.
Nutrition Information (Note: Approximate)
Nutrition Facts
Nadru Yakhni Recipe
Amount per Serving
Calories
207
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
8
mg
3
%
Sodium
85
mg
4
%
Potassium
844
mg
24
%
Carbohydrates
28
g
9
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
151
IU
3
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.4
mg
24
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin B12
0.2
µg
3
%
Vitamin C
56
mg
68
%
Vitamin D
0.1
µg
1
%
Vitamin E
1
mg
7
%
Vitamin K
6
µg
6
%
Calcium
166
mg
17
%
Iron
2
mg
11
%
Magnesium
46
mg
12
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.