Nadru Yakhni
Tender lotus root stems braised in a fragrant yogurt-based broth with warming spices. A light, elegant Kashmiri vegetable dish that's naturally vegetarian and deeply aromatic.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Peel lotus root and cut into 2-inch thick rounds. Drop into water immediately to prevent browning.
Step 2
Whisk yogurt in a bowl until smooth. Stir in ginger-garlic paste until combined.
Step 3
Heat ghee in a heavy-bottomed pot over medium heat. Add bay leaf, cardamom, cinnamon, and cloves.
Step 4
Add sliced onion. Sauté until light golden, stirring often, about 4 minutes.
Step 5
Drain lotus root. Add to the pot and stir to coat in ghee and spices, 2 minutes.
Step 6
Pour yogurt mixture over the lotus root. Stir gently. Add 1 cup water and bring to a simmer.
Step 7
Cover and simmer gently until lotus root is very tender, about 15 minutes. Stir once halfway through.
Step 8
Season with salt and black pepper to taste. The broth should be silky and slightly thick.
Step 9
Serve hot in bowls with the aromatic broth and whole spices.
Tools you’ll need
- peeler
- cutting board
- knife
- small bowl
- whisk
- heavy-bottomed pot with lid (4-quart)
- wooden spoon
- serving bowl
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