Simple Way to Prepare Speedy Nadru Yakhni

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, nadru yakhni. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Nadru Yakhni is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Nadru Yakhni is something that I’ve loved my whole life.

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 have to prepare a few ingredients. You can cook nadru yakhni using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Nadru Yakhni:

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