Nadru Yakhni - Kashmiri Lotus Stem Curry

Ingredients

• 500g (1.1 lb) lotus stems, peeled and sliced 500g (1.1 lb) lotus stems, peeled and sliced
• 2 cups (470ml) plain yogurt 2 cups (470ml) plain yogurt
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• A pinch of saffron strands A pinch of saffron strands
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 cinnamon stick 1 cinnamon stick
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 30g (8g sugars)
• Protein: 8g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk the yogurt until smooth. Set aside.
2. 2.
   Heat ghee in a deep pan over medium heat. Add fennel seeds, cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. 3.
   Add the lotus stems to the pan and sauté for 5 minutes, allowing them to lightly brown.
4. 4.
   In a small bowl, mix ginger powder, Kashmiri red chili powder, turmeric powder, and a splash of water to form a paste. Add this paste to the pan and cook for another 2 minutes.
5. 5.
   Reduce the heat to low and gradually add the whisked yogurt to the pan, stirring continuously to prevent curdling.
6. 6.
   Add saffron strands and salt to taste. Cover the pan and simmer for 20-25 minutes, or until the lotus stems are tender and the flavors have melded together.
7. 7.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or Kashmiri naan.

Treat your ingredients with care...

• Lotus stems — Ensure that the lotus stems are fresh and tender. Peel them carefully to remove any tough outer layers before slicing.

Tips & Tricks

• Soak the lotus stems in water with a squeeze of lemon juice to prevent discoloration.
• For a richer flavor, marinate the lotus stems in yogurt and spices for an hour before cooking.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of Kashmiri red chili powder.

Serving advice

Serve Nadru Yakhni hot with steamed rice or Kashmiri naan for a complete and satisfying meal. Accompany it with a side of raita (yogurt dip) and pickles for a burst of contrasting flavors.

Presentation advice

Garnish the Nadru Yakhni with a sprinkle of saffron strands and fresh cilantro leaves to add a pop of color. Serve it in a traditional copper or earthenware dish to enhance the visual appeal.