Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce

Step 1: To prepare Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce, peel the skin on lotus stem and slice them thin

Step 2: Rinse well in water

Step 3: Cook lotus stem in a Saucepan until tender

Step 4: Do not overcook or mash it

Step 5: In a bowl whisk together curd, water (about 3/4 cup) and besan well

Step 6: Heat 3 tablespoon ghee in a Pan

Step 7: Add cumin seeds fry for a minute

Step 8: Pour in the whisked yogurt mix, simmer and bring to boil

Step 9: Let it simmer for about 10 minutes

Step 10: Now add the cooked lotus stem, sprinkle garam masala, saunf powder, and continue to cook on low flame for about 5 minutes

Step 11: In another pan melt remaining ghee

Step 12: Add cumin seeds and stir for 10-15 seconds

Step 13: Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic

Step 14: Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame

Step 15: Pour this into the yogurt gravy, stir well

Step 16: Turn off flame and serve immediately

Step 17: You can garnish Nandru Yakhni Recipe with some dried mint before serving

Step 18: Serve Nadru Yakhni Recipe with naan for lunch or dinner