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Nadroo Yakhni Recipe

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Nadroo Yakhni
  • Chef:
  • Recipe Servings: 3
  • Cook Time:

A Kashmiri curry made with lotus stem and yogurt.

Ingredients of Nadroo Yakhni

  • 500 gm lotus stem
  • 500 gm yoghurt
  • 100 gm ghee
  • 25 gm dry ginger powder
  • 25 gm green cardamom powder
  • 50 gm fennel powder
  • 2 gm bay leaves
  • 5 gm asafoetida
  • Salt to taste

How to Make Nadroo Yakhni

  1. Cut the lotus stem into 1/2 inch pieces.
  2. Whip the yoghurt.
  3. Boil 1 litre of water and cook lotus stems for 10 minutes.
  4. Add all the ingredients and cook briskly for another 15 minutes stirring constantly until the lotus root is tender and the gravy is creamy.
  5. Serve as an accompaniment with rice.

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