Nadur Yakhni – lotus stems cooked in curd based curry the Kashmiri way. It’s a no onion no garlic recipe.

Ingredients –

Lotus stems – 1/2 kg
Black cardamoms – 3
Green cardamoms – 6
Cinnamon – 2 inch
Fennel powder – 2 tsp
Ginger powder – 1/2 tsp
Black cumin – 1/4 tsp
Dry mint leaves – 1/4 tsp
Curd – 2 cups
Desi ghee – 1/3 cup
Salt as per taste

Method –

Peel and wash the lotus stems .. cut into 2 inch pieces. Clean them thoroughly.

Boil the lotus stems until half done.

Discard the water.

Heat the ghee in a pan and sauté the lotus stems golden.

Take them out of the pan.

Whisk the curd thouroughly in a blender with the fennel and ginger powder. (Whisking is most essential part)

Heat the ghee and add rest of the ingredients except salt and mint leaves.

Switch off the flame once they splutter.

Pour in the whisked curd.

Switch on the flame low.

Keep stirring to avoid curdling.

Add the lotus stems, salt and mint leaves.

Add 2 cups of water.

Boil and then again lower the flame.

Cook until tender.

(After cooking I strain the curry and put back the lotus stems in it, for my family prefers a smooth curry without the masalas floating)