Kashmiri Nadru Yakhni

Ingredients:

• 500g lotus stem (nadru), peeled and sliced
• 1 cup yogurt, whisked
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 2 cloves
• 2 green cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• Salt to taste
• Fresh coriander for garnish

Calories (per serving):

Cooking Steps:

1. Prepare Lotus Stem:
   • Peel and slice the lotus stem into thin rounds. Parboil them in salted water until slightly tender. Drain and set aside.
2. Temper Whole Spices:
   • In a pan, heat ghee. Add cumin seeds, fennel seeds, cloves, green cardamom pods, cinnamon stick, and bay leaf. Sauté until aromatic.
3. Saute Aromatics:
   • Add grated ginger and minced garlic. Sauté until golden brown.
4. Create Yakhni Base:
   • Whisk yogurt and gradually add it to the pan, stirring continuously. Ensure a smooth yakhni base is formed.
5. Season:
   • Add turmeric powder, Kashmiri red chili powder, and salt to the yakhni. Adjust the seasoning according to taste.
6. Add Lotus Stem:
   • Gently add the parboiled lotus stem slices to the yakhni. Simmer until the lotus stem absorbs the flavors and becomes tender.
7. Simmer:
   • Let the Nadru Yakhni simmer on low heat until the flavors meld and the curry reaches a creamy consistency.
8. Garnish and Serve:
   • Garnish with fresh coriander and serve this aromatic Kashmiri Nadru Yakhni with steamed rice or traditional bread like naan or roti.
9. Enjoy:
   • Savor the rich and aromatic Kashmiri Nadru Yakhni, a culinary journey to the flavors of the picturesque Kashmir Valley.