Yakhini Nadur Yakhni is a Kashmiri dish made of lotus root and yoghurt.
1/2 kg Nadur (Lotus Root)
2 cups Yogurt
1 tsp Caraway Seeds (shahi jeera)
1/2 tsp Fennel Powder (saunf)
1 tsp Sonth (ginger powder)
1/2 tsp Cumin Powder
1 inch stick Cinnamon
4 small Green Cardamom
2 big Black Cardamom
2 Bay Leaves
2 tbsp Oil
1/4 tsp Heeng (asafoetida powder)
Salt to taste
Cut lotus root into round slices.
Put the slices in a pressure cooker and add 2 small & 1 big
crushed cardamom, cloves, bay leaves, 1/2 tsp shahi jeera, heeng
Pour 2 cups of water in the pressure cooker and cook till first
Drain the excess water and keep the boiled slices aside.
Beat yogurt in a bowl and add ginger powder, fennel powder, 1
crushed black cardamom, crushed cinnamon and cumin powder.
Mix the contents well.
Warm oil in a pan and add yogurt mixture.
Sauté at low heat for about five minutes until thick.
Now add boiled & drained nadur slices in yogurt sauce and
simmer for 5 minutes again.
Crush the remaining 2 green cardamoms and 1/2 tsp shah jeera in
Sprinkle it over the dish.
Keep the dish covered for a few minutes.
Nadur Yakhni is ready to serve with rice.