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Nadroo YakhniNadroo Yakhni

Chef

:Kishore D Reddy

Recipe Servings

:3

Recipe Cook Time

:30 Minutes
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A Kashmiri curry made with lotus stem and yogurt.

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Ingredients

  • 500 gm lotus stem

    500 gm yoghurt

    100 gm ghee

    25 gm dry ginger powder

    25 gm green cardamom powder

    50 gm fennel powder

    2 gm bay leaves

    5 gm asafoetida

    Salt to taste

Method

Cut the lotus stem into 1/2 inch pieces.

Whip the yoghurt.

Boil 1 litre of water and cook lotus stems for 10 minutes.

Add all the ingredients and cook briskly for another 15 minutes stirring constantly until the lotus root is tender and the gravy is creamy.

Serve as an accompaniment with rice.

Key Ingredients: Yogurt, Clarified Butter, Dry Ginger Powder, Green Cardamom, Fennel, Bay Leaf, Asafoetida, Salt


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