Kashmiri Nadru Yakhni (Lotus Stem) - NariShakti Kashmiri Nadru Yakhni (Lotus Stem) | NariShakti Humane ClubMade in Humane Club

Kashmiri Nadru Yakhni (Lotus Stem)

Kashmiri Nadru Yakhni (Lotus Stem)

Kashmiri Nadru Yakhni (Lotus Stem)

Course: Eat 🍜 🍵Cuisine: IndianDifficulty: Easy
Prep time


Cooking time



At our local Kashmiri eatery, Sabi always picks Nadru Yakhni – lotus stem delightfully cooked in yogurt sauce.


  • 1-2 cups Nadru (Lotus Root), sliced

  • 1-2 cinnamon stick

  • 2-3 green cardamoms

  • 5-6 cloves

  • 1/2 tsp cumin seeds

  • 2 tsp fennel powder

  • 2 tsp grated ginger

  • 250 grams curd

  • 2 tsp gram flour


  • Peel the skin on lotus stem and slice them thin. Rinse well in water. Cook lotus stem in a Saucepan until tender. Do not overcook or mash it.
  • In a bowl whisk together curd, water (about 3/4 cup) and gram flour well.
  • Pour in the whisked yogurt mix, simmer and bring to boil. Let it simmer for about 10 minutes.
  • Now add the cooked lotus stem, sprinkle, fennel powder, and continue to cook on low flame for about 5 minutes.
  • In another pan melt some ghee. Add cumin seeds and stir for 10-15 seconds. Next add cinnamon, cloves and cardamom, bay leaves, and fry until aromatic. 
  • Pour this into the yogurt gravy, stir well.

Links to this Evergreen Note

None yet