Nadir Yakhni
Tender lotus stem slices simmered in a fragrant, creamy yogurt gravy, delicately spiced with fennel and ginger. A classic vegetarian dish from the heart of Kashmir, perfect with steamed rice.
For 4 servings
7 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Boil the Lotus Stem
- b.Thoroughly wash, peel, and slice the lotus stems into 1/2-inch thick rounds.
- c.In a pot, bring 4 cups of water to a boil. Add 1/2 tsp of salt and the sliced lotus stems.
- d.Boil for 10-12 minutes until they are tender but still have a slight bite. Drain completely and pat dry with a kitchen towel.
- 2
Step 2
- a.Fry the Lotus Stem
- b.Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the boiled lotus stem slices in a single layer and fry for 5-7 minutes, turning occasionally, until they are light golden brown.
- d.Remove the fried slices with a slotted spoon and set them aside.
- 3
Step 3
- a.Prepare the Spiced Yogurt Base
- b.In a mixing bowl, whisk the room-temperature yogurt until it is completely smooth and lump-free.
- c.Add 1 cup of water, fennel powder, and dry ginger powder to the yogurt. Whisk again until everything is well combined.
- 4
Step 4
- a.Temper the Whole Spices
- b.In the same pan with the remaining 1 tbsp of ghee, reduce the heat to low.
- c.Add the asafoetida, bay leaves, cinnamon stick, black cardamoms, green cardamoms, and cloves.
- d.Sauté for 30-40 seconds until the spices become fragrant. Do not let them burn.
- 5
Step 5
- a.Cook the Yakhni Gravy
- b.Ensure the heat is at its absolute lowest. Slowly and carefully pour the spiced yogurt mixture into the pan.
- c.Begin stirring continuously and vigorously with a whisk or spoon for the next 3-4 minutes. This is crucial to prevent the yogurt from curdling.
- d.Continue to cook on low heat, stirring frequently, until the gravy comes to a gentle simmer, which may take another 4-5 minutes.
- 6
Step 6
- a.Simmer the Curry
- b.Once the gravy is simmering steadily, add the fried lotus stem slices and 1.25 tsp of salt. Stir gently to combine.
- c.Pour in the remaining 1 cup of water if a thinner consistency is desired, and stir.
- d.Cover the pan and let the curry simmer on low heat for 10-12 minutes, allowing the lotus stems to absorb the aromatic flavors of the yakhni.
- 7
Step 7
- a.Garnish and Serve
- b.Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the curry.
- c.Let the Nadir Yakhni rest, covered, for 5-10 minutes to allow the flavors to meld.
- d.Serve hot with steamed Basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the yogurt from curdling, use full-fat yogurt at room temperature, whisk it well, and add it to the pan on the lowest possible heat while stirring continuously.
- 2Frying the boiled lotus stems is a key step for authentic texture and a slightly nutty flavor; do not skip it.
- 3Authentic Yakhni is a white gravy. Avoid using turmeric or red chili powder.
- 4Select fresh, firm lotus stems that are free from blemishes for the best results.
- 5Letting the dish rest for a few minutes before serving deepens the flavors significantly.
Adapt it for your goals.
Vegetable Variation
This yakhni base can also be used with other vegetables. Replace lotus stem with boiled and fried bottle gourd (Lauki Yakhni) or potatoes for a different take.
Richer GravyRicher Gravy
For a richer, creamier texture, you can add 1-2 tablespoons of fresh cream or a paste of 8-10 soaked cashews along with the yogurt mixture. Note that this is not strictly traditional.
Non Vegetarian VersionNon-Vegetarian Version
The same recipe base is famously used to make Mutton Yakhni. Replace lotus stem with bone-in mutton pieces, which should be boiled with whole spices until tender before being added to the yogurt gravy.
Why this is on our healthy list.
Gut-Friendly Probiotics
The yogurt base is rich in probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
Aids Digestion
Spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally used in Ayurveda to soothe the stomach, reduce bloating, and aid digestion.
Rich in Dietary Fiber
Lotus stem (nadir) is an excellent source of dietary fiber, which promotes regular bowel movements, helps control blood sugar levels, and contributes to a feeling of fullness.
Supports Bone Health
Being a dairy-based dish, Nadir Yakhni provides a good amount of calcium from the yogurt, which is essential for maintaining strong and healthy bones.
Frequently asked questions
Yogurt curdles due to heat shock. To prevent this, always use full-fat yogurt at room temperature, whisk it until completely smooth, and add it to the pan on the absolute lowest heat while stirring continuously until it comes to a simmer.