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Indian

Nadru yakhni

Vegetarian

Crunchy slices of lotus stem simmered in a fennel- and cardamom-scented yoghurt gravy. A mild, meat-free Kashmiri curry served with rice.

Nadru yakhni is an Indian curry, ready in about 55 minutes and made with lotus root (lotus stem), yogurt and fennel seeds. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Level
Easy
Calories
204

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Boil the lotus stem (opens in a new tab) slices in the water with half the salt until just tender but still crunchy. Drain, keeping the water.

  2. Step 2

    Whisk (opens in a new tab) the yoghurt (opens in a new tab) with the cornstarch (opens in a new tab) and remaining salt until no lumps remain.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Heat the ghee (opens in a new tab), add the cardamom (opens in a new tab), cloves (opens in a new tab), cinnamon (opens in a new tab), bay leaf (opens in a new tab) and asafoetida (opens in a new tab) and let them sizzle for a few seconds.

    • 1 min
    • medium heat

  4. Step 4

    Turn the heat to low, pour in the yoghurt (opens in a new tab) and stir continuously in one direction until it boils and thickens slightly. Stir in the fennel and dry ginger.

    • 8 min
    • low heat

  5. Step 5

    Add the lotus stem (opens in a new tab) and about 250 ml of its cooking water. Simmer until the gravy is the consistency of thin cream. Finish with dried mint (opens in a new tab).

    • 10 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Kashmir, Jammu and Kashmir, India · Well documentedLotus stem (nadru) is harvested from the lakes around Srinagar.More food from India
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Boiled, Simmered
Taste
mild, aromatic / warmly spiced, creamy, tangy
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Lotus root (lotus stem) · Yogurt · Fennel seeds · Cornstarch · Ghee · Cardamom
Techniques
Boiling · Simmering

Allergens

  • Contains: Milkfrom yogurt, ghee
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

204 kcal per serving

Estimated

1 serving ≈ 336 g · recipe makes 4

Where the energy comes from

  • Protein 12%
  • Carbohydrate 45%
  • Fat 43%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy204 kcal61 kcal
Protein6.3 g1.9 g
Carbohydrate24.2 g7.2 g
Net carbohydrate18.3 g5.4 g
Sugars——
Added sugars0 g0 g
Fibre5.9 g1.7 g
Fat10.2 g3 g
Saturated fat6.3 g1.9 g
Trans fat——
Cholesterol30 mg9 mg
Sodium673 mg200 mg
Salt equivalent1.7 g0.5 g
Vitamins & minerals per serving
Potassium
741 mg
Calcium
201 mg
Iron
1.6 mg
Magnesium
43 mg
Vitamin A (RAE)
84 µg
Vitamin C
45 mg
Vitamin D
0.1 µg
Vitamin B12
0.4 µg
Folate (DFE)
20 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: dried mint.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Lotus stem is sold fresh in Asian grocers; vacuum-packed or frozen slices also work and need less boiling.

Common mistakes

  • Boiling the yoghurt hard after the lotus stem goes in — keep it at a gentle simmer.

Serve with

  • Serve with steamed rice and a dry vegetable dish such as haak or dum aloo.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Warm gently, stirring.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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