Indulge in the flavors of Kashmir with this traditional recipe for Kashmiri Style Nadru Yakhni, a delightful dish featuring lotus stems simmered in a spiced yogurt gravy. This vegetarian delicacy not only represents the essence of Kashmiri cuisine but also brings a unique combination of textures and tastes to your table. Perfect for a lunch gathering, this dish pairs beautifully with palak raita, phulka, and a fresh salad.
Ingredients
| Ingredient | Quantity |
|---|---|
| कमल ककड़ी (Lotus stem) | 1 कप (1 cup) |
| दही (Yogurt) | 2 कप (2 cups) |
| बेसन (Gram flour) | 1 बड़ा चमच्च (1 tablespoon) |
| अदरक पाउडर (Ginger powder) | 1 छोटा चमच्च (1 teaspoon) |
| सौंफ (Fennel seeds, ground) | 1 छोटा चमच्च (1 teaspoon) |
| शाही जीरा (Royal cumin) | 2 छोटा चमच्च (2 teaspoons) |
| दाल चीनी (Cinnamon stick) | 1 इंच (1 inch) |
| बड़ी इलाइची (Black cardamom) | 2 (2 pods) |
| इलाइची (Green cardamom) | 2 (2 pods) |
| लॉन्ग (Cloves) | 2 (2 pieces) |
| तेज पत्ता (Bay leaf) | 1 (1 piece) |
| हींग (Asafetida) | 1/4 छोटा चमच्च (1/4 teaspoon) |
| गरम मसाला पाउडर (Garam masala powder) | 1 छोटा चमच्च (1 teaspoon) |
| घी (Clarified butter) | 3 से 4 बड़े चमच्च (3 to 4 tablespoons) |
| नमक (Salt) | स्वाद अनुसार (to taste) |
Preparation Time
| Task | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 40 minutes |
| Total Time | 60 minutes |
| Servings | 4 |
Cooking Instructions
To prepare Kashmiri Style Nadru Yakhni, begin by peeling the lotus stems and slicing them thinly. Rinse them thoroughly in water to remove any dirt. In a saucepan, combine the sliced lotus stems with water and cook until they become tender, ensuring they do not overcook.
While the lotus stems are cooking, prepare the yogurt mixture by combining the yogurt, 3/4 cup of water, and gram flour in a bowl. Whisk the ingredients together until they are smooth and well combined.
In a kadhai (wok), heat 3 tablespoons of ghee over medium heat. Add the royal cumin seeds and sauté for about a minute until they become aromatic. Pour in the yogurt mixture, allowing it to come to a gentle boil. Let it simmer for approximately 10 minutes, stirring occasionally.
Once the yogurt mixture is ready, gently fold in the cooked lotus stems along with the garam masala and fennel powder. Mix everything well and let it cook for an additional 5 minutes to blend the flavors.
In a separate kadhai, heat some more ghee and add the royal cumin seeds, frying them for 10 to 15 seconds until fragrant. Add the cinnamon, cloves, black cardamom, green cardamom, and bay leaf, cooking for about a minute until the spices release their essential oils. Stir in the asafetida and then remove the kadhai from the heat.
Combine this tempering with the yogurt-lotus stem mixture, ensuring that everything is well incorporated. Serve the Kashmiri Style Nadru Yakhni hot, accompanied by palak raita, soft phulkas, and a refreshing salad for a complete meal.
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 230 |
| Protein | 8g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 500mg |
Enjoying Kashmiri Cuisine
This Kashmiri Style Nadru Yakhni is not just a dish; it’s an experience that transports you to the enchanting valleys of Kashmir with every bite. The creamy yogurt gravy, combined with the earthy flavor of lotus stems and aromatic spices, makes it a delightful choice for any occasion. Don’t forget to serve it with your favorite sides to enhance your dining experience!