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A quintessential Kashmiri delicacy, Gogji Nadir combines the earthy sweetness of turnips (Gogji) with the unique, crisp texture of lotus stem (Nadir). Simmered in a fragrant, yogurt-based gravy spiced with fennel and ginger, this dish offers a comforting and authentic taste of the valley.
Prepare and Fry Vegetables
Create the Spiced Yogurt Base
Temper Spices and Build the Gravy
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A quintessential Kashmiri delicacy, Gogji Nadir combines the earthy sweetness of turnips (Gogji) with the unique, crisp texture of lotus stem (Nadir). Simmered in a fragrant, yogurt-based gravy spiced with fennel and ginger, this dish offers a comforting and authentic taste of the valley.
This kashmiri recipe takes 55 minutes to prepare and yields 4 servings. At 238.37 calories per serving with 4.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Rest and Serve
Add fried paneer cubes along with the vegetables during the final simmering stage for a richer, protein-packed version.
You can substitute turnips with potatoes (aloo) or bottle gourd (lauki) for a different flavor profile, following the same cooking method.
For a richer, creamier gravy, you can add a tablespoon of fresh cream or cashew paste to the yogurt mixture. Note that this is not a traditional addition.
Both lotus stem and turnips are high in dietary fiber, which aids in digestion, promotes satiety, helps regulate blood sugar levels, and supports overall gut health.
The combination of probiotics from yogurt and digestive spices like fennel powder (saunf) and dry ginger powder (sonth) makes this dish excellent for the digestive system.
Lotus stem is a good source of important minerals like potassium, copper, and manganese, which are vital for maintaining heart health, nerve function, and bone strength.
Spices like turmeric, ginger, and cloves used in the recipe contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
To clean lotus stem, first peel the tough outer skin. Then, slice it into rounds. The holes can contain mud, so it's important to wash each slice thoroughly under running water. You can use a small brush or skewer to clean out the holes if needed.
Yogurt curdles due to sudden temperature changes or high heat. To prevent this, always use room temperature yogurt, keep the flame on the lowest setting when adding it to the pan, and stir continuously and vigorously until it comes to a gentle simmer.
Yes, but be cautious. Kashmiri red chili powder is used for its vibrant red color and mild heat. Regular chili powder is much hotter. If substituting, use about one-third the amount and expect a less colorful and spicier dish.
Yes, it is a relatively healthy dish. Turnips and lotus stem are excellent sources of fiber, vitamins, and minerals. The yogurt base provides probiotics for gut health. Using mustard oil in moderation offers healthy fats. It's a well-balanced vegetarian main course.
One serving of Kashmiri Gogji Nadir contains approximately 240-260 calories, depending on the amount of oil used and the fat content of the yogurt. This makes it a suitable option for a balanced lunch or dinner.
Kashmiri Gogji Nadir is traditionally served hot with plain steamed rice. The simple rice perfectly complements the complex, fragrant flavors of the curry, allowing the dish to be the star of the meal.