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Tender lotus stem simmered in a fragrant, creamy yogurt gravy. This classic Kashmiri dish is subtly spiced with fennel and ginger, making for a unique and comforting meal.
For 4 servings
Pressure Cook the Lotus Stem
Prepare the Yogurt Base
Temper Spices and Make the Yakhni
Tender lotus stem simmered in a fragrant, creamy yogurt gravy. This classic Kashmiri dish is subtly spiced with fennel and ginger, making for a unique and comforting meal.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 273.73 calories per serving with 8.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Garnish and Serve
For a more decadent yakhni, replace 1/4 cup of water with fresh cream. Add it in the last 5 minutes of simmering, stirring gently.
This yakhni base works beautifully with other vegetables like bottle gourd (lauki) or potatoes. Adjust the initial boiling/cooking time accordingly.
For a classic non-vegetarian version, use the same gravy base with 500g of pre-boiled mutton pieces instead of lotus stem.
Lotus stem is an excellent source of dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
The yogurt base is rich in probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost the overall immune system.
Lotus stem provides essential minerals like potassium, which helps regulate blood pressure, and copper, which is vital for energy production and maintaining a healthy nervous system.
According to Ayurvedic principles, this dish has a cooling effect on the body. The combination of yogurt, fennel, and mint makes it a soothing and easily digestible meal, especially during warmer months.
One serving of Nadru Yakhni contains approximately 270-290 calories, making it a relatively light and healthy main course. The exact count can vary based on the fat content of the yogurt and the amount of ghee used.
Yes, Nadru Yakhni is considered a healthy dish. Lotus stem is rich in fiber, vitamins, and minerals. The yogurt base provides probiotics for gut health and calcium for bones. It's a balanced, subtly spiced dish that is easy on the stomach.
To prevent curdling: 1) Use full-fat, room-temperature yogurt. 2) Whisk it thoroughly with a stabilizer like besan (gram flour). 3) Add the yogurt mixture to the pan on very low heat. 4) Stir continuously and in one direction without stopping until it comes to a full boil.
Traditional Yakhni relies heavily on dairy yogurt for its characteristic flavor and texture. While you can experiment with thick, unsweetened plant-based yogurts (like cashew or almond), the taste will be different, and it may be more prone to splitting.
Nadru Yakhni is traditionally served hot with plain steamed basmati rice. The simple rice complements the fragrant, delicate flavors of the yakhni without overpowering it.
This recipe goes great with these complete meals
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Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
