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
Dandelion greens – 2-3 cups, washed and chopped (young, tender leaves are best), Mushrooms, Dandelion, Garlic, cloves, Onion, Olive oil, Red pepper flakes, Salt and pepper, Vegetable spice