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Tender lotus stem slices simmered in a fragrant, creamy yogurt gravy, delicately spiced with fennel and ginger. A classic vegetarian dish from the heart of Kashmir, perfect with steamed rice.
For 4 servings
Prepare and Boil the Lotus Stem
Fry the Lotus Stem
Prepare the Spiced Yogurt Base
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Tender lotus stem slices simmered in a fragrant, creamy yogurt gravy, delicately spiced with fennel and ginger. A classic vegetarian dish from the heart of Kashmir, perfect with steamed rice.
This kashmiri recipe takes 50 minutes to prepare and yields 4 servings. At 307.16 calories per serving with 8.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper the Whole Spices
Cook the Yakhni Gravy
Simmer the Curry
Garnish and Serve
This yakhni base can also be used with other vegetables. Replace lotus stem with boiled and fried bottle gourd (Lauki Yakhni) or potatoes for a different take.
For a richer, creamier texture, you can add 1-2 tablespoons of fresh cream or a paste of 8-10 soaked cashews along with the yogurt mixture. Note that this is not strictly traditional.
The same recipe base is famously used to make Mutton Yakhni. Replace lotus stem with bone-in mutton pieces, which should be boiled with whole spices until tender before being added to the yogurt gravy.
The yogurt base is rich in probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
Spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally used in Ayurveda to soothe the stomach, reduce bloating, and aid digestion.
Lotus stem (nadir) is an excellent source of dietary fiber, which promotes regular bowel movements, helps control blood sugar levels, and contributes to a feeling of fullness.
Being a dairy-based dish, Nadir Yakhni provides a good amount of calcium from the yogurt, which is essential for maintaining strong and healthy bones.
Yogurt curdles due to heat shock. To prevent this, always use full-fat yogurt at room temperature, whisk it until completely smooth, and add it to the pan on the absolute lowest heat while stirring continuously until it comes to a simmer.
It's not recommended. Low-fat yogurt has a higher water content and is much more prone to curdling. Full-fat yogurt is essential for the authentic creamy texture and stability of the yakhni gravy.
Yes, in moderation. It's a good source of probiotics from yogurt, fiber from lotus stem, and digestive spices. However, it uses ghee and full-fat curd, so portion control is key for a balanced diet.
One serving of Nadir Yakhni contains approximately 280-320 calories, depending on the fat content of the yogurt and the exact amount of ghee absorbed.
It pairs best with plain steamed Basmati rice. The simple rice allows the subtle, aromatic flavors of the yakhni to be the star of the meal.
You can, but it's not recommended for the authentic taste and texture. Frying the boiled lotus stems gives them a slightly crisp exterior and a nuttier flavor that enhances the dish significantly.