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A classic Kashmiri curry featuring earthy turnips and crunchy lotus stem in a fragrant, tangy yogurt-based gravy. Spiced with fennel and ginger, it's a unique and comforting dish best enjoyed with steamed rice.
For 4 servings
Fry the Vegetables
Prepare the Spice Base (Masala)
Incorporate the Yogurt
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A classic Kashmiri curry featuring earthy turnips and crunchy lotus stem in a fragrant, tangy yogurt-based gravy. Spiced with fennel and ginger, it's a unique and comforting dish best enjoyed with steamed rice.
This kashmiri recipe takes 55 minutes to prepare and yields 4 servings. At 201.79 calories per serving with 2.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Rest and Serve
Add 150g of fried paneer cubes along with the turnips and lotus stem in the final simmering step.
This gravy base works wonderfully with kohlrabi (Monji) or potatoes as well. Prepare them in the same way as the turnips.
For a richer, more indulgent version, you can finish the curry with a tablespoon of ghee or a splash of fresh cream before serving.
Both turnips and lotus stem are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The use of yogurt as the base for the gravy introduces beneficial probiotics, which support a healthy gut microbiome and improve overall digestive health.
This dish is flavored with traditional Kashmiri spices like dry ginger powder (sonth) and fennel (saunf), both of which are known for their potent anti-inflammatory and digestive properties.
Lotus stem is a good source of essential minerals like potassium, copper, and manganese, which are important for maintaining heart health, nerve function, and bone strength.
One serving of Gogji Nadru (approximately 1 cup or 250g) contains around 250-300 calories, primarily from the oil, yogurt, and carbohydrates in the vegetables.
Yes, Gogji Nadru is a nutritious dish. Turnips and lotus stem are excellent sources of dietary fiber, vitamins, and minerals. The yogurt provides probiotics for gut health, and the Kashmiri spices like ginger and fennel have anti-inflammatory properties.
The key is temperature control. Use full-fat yogurt at room temperature. Whisk it until completely smooth. Turn the stove to its lowest setting before adding the yogurt, and stir continuously and quickly until it's fully incorporated and starts to simmer gently.
Mustard oil provides a distinct, authentic pungent flavor to Kashmiri dishes. However, if you don't have it, you can substitute it with ghee or any neutral vegetable oil like sunflower or canola oil.
Peel the tough outer skin of the lotus stem. Slice it into rounds. The main challenge is cleaning the channels. Hold each slice under a strong stream of running water to flush out any trapped mud. For stubborn dirt, use a small, clean brush.
Store leftover Gogji Nadru in an airtight container in the refrigerator for up to 2-3 days. The flavors often become even better the next day. Reheat gently on the stovetop or in the microwave.