Kashmiri Nadru Yakhni (Lotus Stem in Yogurt Curry)
This traditional Kashmiri dish features tender lotus stems cooked in a rich, aromatic yogurt-based
gravy. The curry is flavored with a blend of spices like fennel, cardamom, and Kashmiri red chili,
making it a fragrant and comforting dish that pairs perfectly with Chapati or steamed rice
Ingredients
gravy. The curry is flavored with a blend of spices like fennel, cardamom, and Kashmiri red chili,
making it a fragrant and comforting dish that pairs perfectly with Chapati or steamed rice
Ingredients
- Quince apple
- plain yogurt (curd)
- Desi Ghee
- turmeric powder
- Green cardamom powder
- red chili powder
- Almond, Cashew pieces, and Raisin Pieces
- Lotus Stems
- Yogurt (Curd)
- Onions
- Ghee
- Green Cardamom
- Black Cardamom
- Cloves
- Cinnamon Sticks
- Black Pepper Seeds
- Ginger-Garlic Paste
- Kashmiri Red Chilli Powder
- Fennel Seed Powder (Saunf Powder)
- Salt
- Fresh Coriander Leaves – for garnish