Indian
Nadru Yakhni
“Lotus root cooked in a creamy yogurt-based sauce, flavored with fennel and ginger powder, typical of Kashmiri cuisine.”
Medium1 hour
Where it comes from
Nadru Yakhni is a cherished recipe from the Kashmiri Pandit community, reflecting their delicate use of dairy and spices.
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On the Palate
What goes into it
How it's made
- 1
Peel and slice lotus root, then boil until slightly tender.
- 2
In a pan, heat ghee and add bay leaf, cardamom, and fennel seeds.
- 3
Add yogurt gradually, stirring to prevent curdling, and incorporate ginger powder.
- 4
Simmer the lotus root in the yogurt sauce until fully cooked.
- 5
Serve warm, garnished with additional fennel seeds.
