Nadru Yakhni
Tender lotus root stems braised in a fragrant yogurt-based broth with warming spices. A light, elegant Kashmiri vegetable dish that's naturally vegetarian and deeply aromatic.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
Ingredients
- 1.5 lb lotus root (nadru), peeled and cut into 2-inch pieces
- 1 cup plain yogurt
- 1 medium onion, thinly sliced
- 1 tbsp ginger-garlic paste
- 2 tbsp ghee or neutral oil
- 1 set whole spices (bay leaf, black cardamom, cinnamon stick, cloves)
- 1 to taste salt and black pepper to taste
Instructions
- 1
Peel lotus root and cut into 2-inch thick rounds. Drop into water immediately to prevent browning.
- 2
Whisk yogurt in a bowl until smooth. Stir in ginger-garlic paste until combined.
- 3
Heat ghee in a heavy-bottomed pot over medium heat. Add bay leaf, cardamom, cinnamon, and cloves.
- 4
Add sliced onion. Sauté until light golden, stirring often, about 4 minutes.
- 5
Drain lotus root. Add to the pot and stir to coat in ghee and spices, 2 minutes.
- 6
Pour yogurt mixture over the lotus root. Stir gently. Add 1 cup water and bring to a simmer.
- 7
Cover and simmer gently until lotus root is very tender, about 15 minutes. Stir once halfway through.
- 8
Season with salt and black pepper to taste. The broth should be silky and slightly thick.
- 9
Serve hot in bowls with the aromatic broth and whole spices.
Tools you’ll need
- peeler
- cutting board
- knife
- small bowl
- whisk
- heavy-bottomed pot with lid (4-quart)
- wooden spoon
- serving bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
