Nadur Yakhni Recipe

Nadur Yakhni Recipe
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Nadur Yakhni is a delicacy from the land of Kashmir and tastes nothing less than heavenly. Nadur or Lotus Roots are cooked in yogurt with a variety of spices to make this delicious gravy. It goes well with steamed rice or biryani.
Nadur Yakhni Recipe
Difficulty Average
Rating 9.0 / 10 (3 votes)
Recipe Type Veg.
Serves 4
  • 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
  • 5 Cloves
  • 2 big Black Cardamom
  • 2 Bay Leaves
  • 2 tbsp Oil
  • 1/4 tsp Heeng (asafoetida powder)
  • Salt to taste
How to make Nadur Yakhni:
  • 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 and salt.
  • Pour 2 cups of water in the pressure cooker and cook till first whistle.
  • 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 a pestle.
  • Sprinkle it over the dish.
  • Keep the dish covered for a few minutes.
  • Nadur Yakhni is ready to serve with rice.