### TranslatedIngredients: 1 cup Lotus Stem,2 cups Curd (Dahi / Yogurt),1 tablespoon Gram flour (besan),1 teaspoon Dry ginger powder,1 teaspoon Fennel seeds (Saunf) - powdered,2 teaspoon Ajwain (Carom seeds),1 inch Cinnamon Stick (Dalchini),2 Black cardamom (Badi Elaichi),2 Cardamom (Elaichi) Pods/Seeds,2 Cloves (Laung),1 Bay leaf (tej patta),1/4 teaspoon Asafoetida (hing),1 teaspoon Garam masala powder,3 to 4 tablespoon Ghee,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To prepare Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce, peel the skin on lotus stem and slice them thin. Rinse well in water. Cook lotus stem in a Saucepan until tender. Do not overcook or mash it.In a bowl whisk together curd, water (about 3/4 cup) and besan well.Heat 3 tablespoon ghee in a Pan. Add cumin seeds fry for a minute.Pour in the whisked yogurt mix, simmer and bring to boil. Let it simmer for about 10 minutes.Now add the cooked lotus stem, sprinkle garam masala, saunf powder, and continue to cook on low flame for about 5 minutes.In another pan melt remaining ghee. Add cumin seeds and stir for 10-15 seconds. Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic. Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame.Pour this into the yogurt gravy, stir well. Turn off flame and serve immediately. You can garnish Nandru Yakhni Recipe with some dried mint before serving.Serve Nadru Yakhni Recipe with naan for lunch or dinner.
