Nadru Yakhni
Tender lotus stem simmered in a fragrant, creamy yogurt gravy. This classic Kashmiri dish is subtly spiced with fennel and ginger, making for a unique and comforting meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Lotus Stem
- b.Place the cleaned and sliced lotus stem (nadru) in a pressure cooker.
- c.Add 2 cups of water and 1/2 tsp of salt.
- d.Secure the lid and cook on medium heat for 2-3 whistles, or for about 10 minutes, until the nadru is tender but still holds its shape.
- e.Allow the pressure to release naturally. Drain the water and set the cooked nadru aside.
- 2
Step 2
- a.Prepare the Yogurt Base
- b.In a mixing bowl, combine the room-temperature curd, besan, and 1 cup of water.
- c.Whisk vigorously until the mixture is completely smooth and free of any lumps. This step is crucial for a silky gravy.
- 3
Step 3
- a.Temper Spices and Make the Yakhni
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once the ghee is hot, add hing, cinnamon stick, black cardamom, green cardamom, and cloves. Sauté for 30-40 seconds until the spices release their aroma.
- d.Reduce the heat to the lowest setting. Slowly pour in the yogurt mixture while stirring continuously and vigorously in one direction.
- e.Continue stirring without any pause until the mixture comes to a gentle, rolling boil. This will take about 8-10 minutes and is the most critical step to prevent the yogurt from curdling.
- 4
Step 4
- a.Simmer the Curry
- b.Once the gravy is boiling, add the fennel powder, dry ginger powder, and the remaining 1 tsp of salt. Stir well to combine.
- c.Gently add the cooked lotus stem pieces to the gravy.
- d.Let the curry simmer on low heat, partially covered, for 10-12 minutes. This allows the nadru to absorb the delicate flavors of the yakhni.
- 5
Step 5
- 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 Nadru Yakhni rest for 5 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.
- 1The single most important step is to stir the yogurt mixture continuously on low heat until it boils. Do not stop, or it will curdle.
- 2Always use full-fat yogurt at room temperature. Cold yogurt is more likely to split when added to a hot pan.
- 3For the best texture, choose fresh, tender lotus stems. They should be firm and without blemishes.
- 4Do not overcook the lotus stem; it should be tender enough to bite through easily but not mushy.
- 5For a richer flavor, you can lightly fry the boiled lotus stem pieces in 1 tbsp of ghee until golden brown before adding them to the gravy.
Adapt it for your goals.
Richer Gravy
For a more decadent yakhni, replace 1/4 cup of water with fresh cream. Add it in the last 5 minutes of simmering, stirring gently.
With Other VegetablesWith Other Vegetables
This yakhni base works beautifully with other vegetables like bottle gourd (lauki) or potatoes. Adjust the initial boiling/cooking time accordingly.
Mutton YakhniMutton Yakhni
For a classic non-vegetarian version, use the same gravy base with 500g of pre-boiled mutton pieces instead of lotus stem.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is an excellent source of dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
Probiotic Powerhouse
The yogurt base is rich in probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost the overall immune system.
Good Source of Minerals
Lotus stem provides essential minerals like potassium, which helps regulate blood pressure, and copper, which is vital for energy production and maintaining a healthy nervous system.
Soothing and Cooling
According to Ayurvedic principles, this dish has a cooling effect on the body. The combination of yogurt, fennel, and mint makes it a soothing and easily digestible meal, especially during warmer months.
Frequently asked questions
One serving of Nadru Yakhni contains approximately 270-290 calories, making it a relatively light and healthy main course. The exact count can vary based on the fat content of the yogurt and the amount of ghee used.