Nadru Yakhni is a traditional Kashmiri vegetarian curry made with lotus stem (nadru) cooked in a creamy yogurt-based gravy. Flavored with fennel, dry ginger, and aromatic whole spices, this mildly spiced dish is a popular delicacy in Kashmiri cuisine and is best enjoyed with steamed basmati rice.
Wash, peel, and slice the lotus stems, then boil them until tender. Drain and set aside.
Heat mustard oil or ghee in a pan and sauté the whole spices until fragrant.
Whisk the yogurt until smooth and add it to the pan over low heat, stirring continuously.
Mix in the fennel powder, dry ginger powder, and salt.
Add the boiled lotus stem slices to the yogurt gravy and stir gently.
Simmer on low heat for 15–20 minutes to allow the flavors to blend.
Serve hot with steamed basmati rice for an authentic Kashmiri meal.
500g lotus stem (nadru), peeled and sliced
2 cups plain yogurt
2 tbsp mustard oil or ghee
2 tsp fennel powder
1 tsp dry ginger powder (saunth)
Whole spices (bay leaf, green cardamom, cloves, cinnamon)
Salt to taste
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