Nadir Yakhin
Veg
Sliced lotus stems (nadir) cooked in the same white yoghurt-fennel-dry ginger gravy used for the meat yakhni — a vegetarian application of the defining Kashmiri Pandit yoghurt-cooking technique. The lotus stem's porous, tubular structure draws the aromatic gravy deep into each slice while its texture remains pleasantly firm. A dish unique to Kashmiri Pandit cuisine.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 2 medium | lotus stems (Nadru) |
| 1 cup | yogurt |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | ginger powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 pinch | asafoetida |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Clean and peel the lotus stems, then cut them into 1/2 inch thick slices.
- 2 In a bowl, whisk the yogurt until smooth and set aside.
- 3 Heat ghee in a pan over medium heat, add cumin seeds and fennel seeds, and let them splutter.
- 4 Add asafoetida and stir briefly.
- 5 Add the lotus stem slices to the pan and sauté for about 5 minutes.
- 6 Mix in turmeric powder, ginger powder, coriander powder, red chili powder, and salt.
- 7 Add the whisked yogurt gradually, stirring continuously to prevent curdling.
- 8 Pour in water and bring the mixture to a simmer.
- 9 Cover the pan and let it cook on low heat for about 20 minutes, or until the lotus stems are tender.
- 10 Sprinkle garam masala over the dish and stir gently.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of saffron soaked in warm milk during the cooking process.