Kashmiri Recipe: Nadur Yakhni/ Lotus Stem Yakhni Curry

Hello Everyone,

It’s been months since I shared any receipe on the blog . So here my favourite Kashmiri cuisine called Nadur Yakhni (lotus stem curry).


1. Lotus stem 2-3 cut into pieces as shown in the pictorial representation.

2. 1/2 tsp cumin/zeera

3. asfoetida/ hing 2 pinches

4.  1 bay leaf / tez patta medium size

5.  1 cinnamon stick/ dalchini medium size

6. 2 black cardamom/ badi elaichi

7. 3-4 cloves / loung

8.  2 tsp fennel powder/saunf powder

9. 1/2 tsp ginger powder / sonth

10.garam masala 1/2 tea spoon

11. 1 tsp salt/ namak

12. 5-6 tbsp mustard oil / sarson ka tel

13. 2 cups water

14. 1 cup curd/dahi

15. 1/2 tsp Bengal gram flour/besan ( this is completely optional, I use it to maintain the consistency of curd).


1.  Heat oil in the cooker , add lotus stem pieces. Fry for  1-2 minutes on medium flame.

nadur yakhni@foodtravelandmakeup.com

2. Add bay leaf, zeera, hing, black cardamom, cinnamon and cloves and fry the for 3-4 minutes on medium flame.

nadur yakhni@foodtravelandmakeup.com (2)

3. Add saunf powder, ginger powder, salt and fry it for a minute on low flame.

nadur yakhni@foodtravelandmakeup.com (3)

4. Add water and pressure cook it till it becomes soft. I used prestige cooker which requires 4-5 whistles . Also it depends on the quality of lotus stem.

nadur yakhni@foodtravelandmakeup.com (4)

5.  Beat the curd and gram flour to a consistency which has no lumps ( do not add water).

6.  Let the cooker release the steam and let the curry become luke warm.

nadur yakhni@foodtravelandmakeup.com (5)

5.  Add curd, garam masala and stir well. Cook it on low flame for 3-4 minutes and yakhni is ready.

nadur yakhni@foodtravelandmakeup.com (6)

Serve it with Rice or bread of your choice. Enjoy!

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