Nadru Yakhni (Kashmiri Lotus Stem in Yogurt)

Nadru (lotus stem) grows in the lakes of Srinagar and is a Kashmiri delicacy. In yakhni it's simmered in yogurt with dried ginger, fennel and cardamom – pale, fragrant and mild, a beautiful contrast to the fiery Kashmiri dishes.

Video by Times Foodie on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 35 min
• Vegetarian · gluten-free · Mild
• Famous in Jammu & Kashmir

Ingredients

• 400 g lotus stem (fresh or frozen), peeled, in 1 cm diagonal slices
• 500 g yogurt, whisked
• 1 tbsp besan or cornflour
• 3 tbsp ghee or mustard oil
• 1 pinch asafoetida
• 4 green cardamom, 2 black cardamom, 4 cloves, 1 bay leaf, 3 cm cinnamon
• 1½ tsp fennel powder
• 1 tsp dried ginger powder (saunth)
• 1 tsp salt
• 1 tsp dried mint

Method

1. Boil the lotus stem slices in salted water for 15 minutes until tender with a bite. Drain, keep 200 ml water.
2. Whisk yogurt with besan until smooth.
3. Heat the ghee, add asafoetida and whole spices, then lower the heat and add the yogurt, stirring constantly in one direction until it simmers.
4. Add fennel, dried ginger, salt, the lotus stem and the reserved water. Simmer 15 minutes until slightly thickened.
5. Sprinkle dried mint and serve with steamed rice.

Tip: Keep stirring the yogurt until it boils – this stops it from splitting.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.