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Nadru Yakhni

Nadru Yakhni is a crowd pleasing dish! It looks fancy, tastes delicious, is super healthy & easy to make. The gravy is based out of yogurt & is absolutely creamy . The crunchy texture of the Nadru (lotus stem) & the hint of aromatic spices packs this dish with flavor & scent.

Nadru Yakhni

INGREDIENTS

Serves: 2-4

  • Nadru (Lotus Stem)

  • Oil

  • Ghee

  • Curd

  • Cumin Seeds

  • Cloves

  • Black Pepper

  • Black Cardamom

  • Green Cardamom

  • Bay Leaf

  • Cinnamon Stick

  • Coriander Powder

  • Fennel Powder

  • Ginger Powder

  • Asafetida Powder

  • Garam Masala Powder

  • Kasuri Methi

  • Salt

  • Water

½ kg

½ cup

1 tbsp

2 cups

½ tsp

2-3

2-3

1

1

1

1

½ tsp

 tbsp

½ tsp

¼ tsp

½ tsp

½ tsp

To taste

As Needed

RECIPE

STEP 01

Peel the nadru and cut it into long pieces (approx. 2 inches). Use a toothpick to clean it from the inside.

STEP 02

Heat oil in a pressure cooker and add the dry masala (asafetida, cumin seeds, cloves, green and black cardamom, bay leaf, and black pepper). Sauté it.

STEP 03

Add the nadru pieces and shallow fry them until they slightly change color.

STEP 04

Add salt, fennel, and ginger powder. Mix well. Now add water and let it boil.

STEP 05

Close the lid and pressure cook it. After two whistles, switch off the flame.

STEP 06

Thoroughly whip the curd.

STEP 07

Open the lid of the pressure cooker and touch the nadru. If they are tender, put the cooker on low flame.

STEP 08

Gradually add the whipped curd and keep stirring until it boils and the gravy thickens.

STEP 09

Now add garam masala and allow it to boil for some time.

STEP 10

Heat ghee in a small pan. Add slightly crushed kasuri methi and coriander powder to it. Pour it on nadru before serving.

Sprinkling salt on food in pan
Mom's Cooking Secret
  • When curd is added keep stirring till it boils to prevent it from splitting.
  • Before serving heat 2 tablespoon ghee, add a pinch of cumin seed and ¼ tsp coriander powder along with some crushed kasuri methi and pour it on the dish.
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