Kashmiri Nadru Yakhni

Lotus steems cooked with mild aromatic spices and yoghurt



  1.  Lotus steems-2 cup
  2.  Slit green chilies-4
  3.  Green cardamom-2
  4.  Black cardamom-2
  5.  Cloves-4
  6.  Cinnamon-1/2 inch
  7.  Fennel powder(saunf)-1/4 tsp
  8.  Shah jeera/cumin seeds-1/4 tsp
  9.   Yoghurt-2 cup
  10.  Gram flour/besan-1 tsp(optional)
  11.  Fennel powder-1/2 tsp
  12.  Ginger powder (saunth)-1/2 tsp
  13.  Cardamom powder-1/3 tsp
  14.  Salt-1tsp
  15.  Turmeric-1/3 tsp*
  16.  Fresh coriander-2tbsp


  1.  Wash and scrape the lotus steems and then slice them thinly.
  2.  Soak them in luke warm water for 20 minute to loosen any mud and dirt inside the holes and then wash well.
  3.  Take 1 tsp ghee in a pressure cooker and add the sliced lotus stems and whole green and black cardamom, cloves, shah jeera, cinnamom,and fennel powder(all the ingredients listed in -to boil).
  4.  Add 2.5 cup water and pressure cook for 5-6 whistles on medium heat or till cooked properly and become soft.
  5.  In a bowl beat the yoghurt and 1 tsp gram flour(optional),and then add in the pressure cooker.
  6.  Mix 1/2 cup water,salt, turmeric, ginger powder, cardamom powder,1/2 tsp fennel powder, mix and add in the cooker.
  7.  Now cook the curry on low heat for 20 minutes (without puting the cooker lid), keep stirring to avoid curdling.
  8.  Heat ghee in a small pan, add cumin and asafoetida.
  9.  When start crackling add kashmiri chili powder and immediately pour over the boiling gravy.
  10.  Cook for 2 minutes and add chopped fresh coriander.
  11.  Serve hot.