Recipe of Favorite Nadru Yakhni

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, nadru yakhni. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Nadru Yakhni is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Nadru Yakhni is something which I have loved my whole life. They are nice and they look wonderful.

Cut in pieces smaller than usual, the Nadru is cooked in dry spices and yogurt resulting in a lip smacking Nadru Yakhni dish, best served with Jeera rice or. Nadru Yakhni- Lotus stems cooked with mild aromatic spices and yogurt. Nadu Yakhni is a very popular recipe from Kashmir. Lotus stems are called nadru in Kashmir.

To begin with this recipe, we must prepare a few ingredients. You can cook nadru yakhni using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Nadru Yakhni:

1. Make ready 1-2 cups Nadru (Lotus Root) sliced
2. Prepare 1 cup yoghurt beaten
3. Get 1 tbsp oil
4. Get 1 tbsp ghee
5. Take 1-2 slit green chilies
6. Make ready 1-2 inch cinnamon stick
7. Take 2-3 green cardamoms
8. Prepare 5-6 cloves
9. Make ready 1/2 tsp cumin seeds
10. Prepare 1/4 tsp asafoetida
11. Take 2 tsp grated ginger / sonth (ginger powder)
12. Make ready 1 tsp cumin powder
13. Prepare 2 tsp fennel powder
14. Take 1/2 tsp cardamom powder
15. Prepare 1/2 tsp garam masala powder
16. Make ready to taste salt
17. Get 2 tsp roasted chickpea flour / maida

Nadru Yakhni or Lotus roots in Yoghurt sauce is a very typical dish from the beautiful land of Kashmir. Kashmir is not only beautiful with blessed nature but it also has a unique cuisine which is so beautiful. Nadur Yakhni is a Kashmiri dish made of lotus root and yoghurt. Nadru Yakhni is a very popular recipe from Kashmir.

Instructions to make Nadru Yakhni:

1. Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.
2. Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the cardamom powder, half of the fennel powder and half of the ginger for 4-5 whistles.
3. Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger & asafoetida. Saute for a few seconds.
4. Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame.
5. Pour the boiled Nadru & the chickpea flour mixed in 1/2 cup water. Simmer on a low flame for 2-3 minutes or till the gravy slightly thickens and you get the desired consistency.
6. Garnish with garam masala powder and serve with jeera rice, plain Biryani or pulao.

Nadur Yakhni is a Kashmiri dish made of lotus root and yoghurt. Nadru Yakhni is a very popular recipe from Kashmir. Lotus stems are called nadru in Kashmir. Nadru yakhni is a very simple curry made with flavourful spices/ garam masala and fresh yogurt. Cut in pieces smaller than usual, the Nadru is cooked in dry spices and yogurt resulting in a lip smacking Nadru Yakhni dish, best.

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