Nadru Yakhni
An authentic vegetarian recipe from Jammu And Kashmir, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
400g Lotus stems (nadru)
300ml Curd (plain yogurt)
8g Fennel powder (saunf)
4g Dry ginger powder (sonth)
3g Green cardamom powder
4piece Cloves
1piece Cinnamon stick
2piece Bay leaves
40ml Mustard oil
1g Asafoetida (hing)
2g Turmeric powder
7g Salt
400ml Water
10g Fresh mint leaves
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Peel the lotus stems and cut into 3–4 cm pieces. Wash thoroughly. Boil in salted water for 10–12 minutes until just tender but still firm. Drain and set aside.
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Whisk the curd until completely smooth. Add fennel powder, dry ginger powder, and cardamom powder to the curd and mix well. Set aside.
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Heat mustard oil in a heavy-bottomed pan over high heat until smoking, then reduce to medium.
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Add asafoetida and let it sizzle for 5 seconds. Add bay leaves, cloves, and cinnamon stick. Fry for 30 seconds.
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Add the boiled lotus stem pieces and sauté for 3–4 minutes until lightly golden on the edges.
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Reduce heat to low. Add the spiced curd mixture slowly, stirring continuously to prevent curdling.
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Add turmeric powder and salt. Stir gently.
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Add 400 ml of water and bring to a gentle simmer over medium-low heat. Do not boil vigorously as this can cause the curd to curdle.
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Simmer for 12–15 minutes, stirring occasionally, until the gravy thickens slightly and the lotus stems are fully tender and have absorbed the flavours.
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Taste and adjust salt. The yakhni should be pale, fragrant, and mildly spiced — not red or heavily spiced.
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Garnish with fresh mint leaves and serve hot with steamed rice.
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Chef's Tips
Yakhni is a Kashmiri yogurt-based gravy that is characteristically pale and fragrant — it uses no tomatoes, onions, or red chilli powder, relying instead on fennel, dry ginger, and whole spices.
Stir the curd continuously when adding it to the hot pan to prevent it from curdling; adding it over low heat also helps.
Lotus stems (nadru) are a prized ingredient in Kashmiri cuisine; they have a crunchy texture and absorb flavours beautifully.
Nadru Yakhni is a staple of the Kashmiri Pandit cuisine and is traditionally served at wazwan feasts.
About This Dish
Nadru Yakhni is a traditional vegetarian dish from Jammu And Kashmir, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Yakhni is a Kashmiri yogurt-based gravy that is characteristically pale and fragrant — it uses no tomatoes, onions, or red chilli powder, relying instead on fennel, dry ginger, and whole spices. - Stir the curd continuously when adding it to the hot pan to prevent it from curdling; adding it over low heat also helps. - Lotus stems (nadru) are a prized ingredient in Kashmiri cuisine; they have a crunchy texture and absorb flavours beautifully. - Nadru Yakhni is a staple of the Kashmiri Pandit cuisine and is traditionally served at wazwan feasts.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium