Dish

Nadru yakhni

Lotus Stem Curry

Nadru yakhni is a popular dish in the Kashmiri cuisine. The dish is made by cooking lotus root in a yogurt-based sauce with onions, garlic, and ginger. The sauce is flavored with a variety of spices, including cumin, coriander, and fennel seeds. The dish is typically served with rice or roti.

Asian cuisine› Indian cuisine› North Indian cuisine› Kashmiri cuisine

Stew

Origins and history

Nadru yakhni has been a part of Kashmiri cuisine for centuries. It is believed to have originated in the royal kitchens of Kashmir, where it was served to the kings and queens.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of nadru yakhni, depending on the region and the cook. Some variations include adding potatoes or other vegetables to the dish. Some cooks also add meat, such as lamb or chicken, to the dish.

Presentation and garnishing

Nadru yakhni can be garnished with fresh cilantro or chopped almonds. It is typically served in a bowl or on a plate, with the lotus root and sauce arranged neatly. The dish can also be served with a side of raita or chutney.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of garam masala or a squeeze of lemon juice to the sauce. You can also adjust the amount of spice to your liking by adding more or less red chili powder.