Nadru Yakhni Curry (Lotus Stem and Yoghurt Curry)

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Nadru Yakhni Curry (Lotus Stem and Yoghurt Curry)

Nadru Yakhni Curry (Lotus Stem and Yoghurt Curry) is a traditional Indian recipe (from Kashmir) for a for a classic vegetarian curry of yoghurt stems in a spiced yoghurt base flavoured with tempering. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lotus Stem and Yoghurt Curry (Nadru Yakhni Curry).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Vegetarian Recipes Spice Recipes Milk Recipes Indian Recipes

Yakhni curry is a variety of Kashmiri curry that uses yoghurt (many Kashmiri dishes use yoghurt) as a gravy base. Yakhni can be served alongside rice, and the main proteins in it can be lamb or chicken; though it can also be prepared as a vegetarian dish, as it is here, with lotus root/stem as the main ingredient.

Ingredients:

To Boil Together:
250g (2 cups) Lotus Stem (Kamal kakdi), washed, scraped and sliced thinly
4 Green chillies, Slit lengthways
2 Green cardamom pods
2 Black cardamom pods
4 Cloves/ Lavang
12mm (1/2 inch) piece of Cinnamon stick
1/4 tsp ground Fennel seeds
1/4 tsp black cumin seeds (Shah Jeera)

For the Gravy:
2 cup Yogurt/ Dahi
1 tsp Gram Flour optional
1/2 tsp Ginger powder/ Saunth
1/2 tsp Fennel Powder/ Saunf
1/3 tsp Cardamom powder/ Elaichi powder
1 tsp Salt
1/3 tsp Turmeric optional
3 tbsp Fresh Coriander/ Hara dhaniya

For the Tempering/Tadka:
2 tbsp Ghee
1/2 tsp Cumin seeds/ Jeera
1/2 tsp Kashmiri chilli powder
1/4 tsp Asafoetida/ hing

Method:

Soak the sliced lotus stems in lukewarm water for 20 minutes then wash thoroughly (this helps loosen any remaining dirt).

Place 1 tsp ghee in a pressure cooker then add the cleaned lotus stems and the green and black cardamom pods, cloves, black cumin seeds, cinnamon and ground fennel seeds.

Add 625ml (2 ½ cups) then secure the lid and cook on full pressure for 10 minutes (or until tender). Release the pressure quickly to ensure the lotus stems remain firm.

In a bowl, combine the yoghurt with 1 tsp gram flour and beat until smooth. Stir this into the mixture in the pressure cooker.

Mix together 125ml (1/2 cup) water with the salt, turmeric, ginger powder, cardamom powder, 1/2 tsp fennel powder. Mix to form a paste then and add to the pressure cooker.

Continue cooking the curry, uncovered, over low heat for 20 minutes.

In the meantime, heat the ghee for the tempering in a small pan and add the cumin and asafoetida. When they start cracking add the Kashmiri chilli powder and immediately pour over the curry.

Continue cooking for 2 minutes and add chopped fresh coriander.

Serve hot, accompanied by steamed rice, naan breads and/or rotis.