Nadru Yakhni: Lotus Stem in Yogurt Sauce
⏱️Prep: 15 mins
|🔥Cook: 25 mins
|🍽️Serves: 2
🥘 Ingredients
- 250gLotus Stem (Nadru)
- 1 cupYogurt
- 1 tspDry Mint Leaves
👨🍳 Instructions
1
Boil sliced lotus stems. Cook in a yogurt gravy flavored with fennel, ginger, and cardamom.
2
Finish with crushed dried mint for that authentic Kashmiri touch.
🍽️ You Might Also Like
Dum Aloo Kashmiri: The Real No-Onion Recipe
20 mins(180)
Deep-fried whole potatoes in a spicy red gravy. No onion, no garlic, just pure spice.
VegetarianGluten-Free
Kashmiri Haakh: The Daily Green
5 mins(110)
A simple, light dish of collard greens cooked with mustard oil and green chilies.
VegetarianVeganGluten-Free
Kashmiri Kahwa: The Saffron Tea Ritual
5 mins(250)
An exotic green tea with saffron, almonds, and cardamom. Perfect for a cold day.
VegetarianVeganGluten-Free
💬 Comments
Join the conversation! Log in to share your cooking experience.
Log in to CommentLoading comments...