Nadroo Yakhni | Lotus Root in Yogurt Gravy | Kashmiri Style Nadroo Curry

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This delectable delicacy comes from the state of Jammu & Kashmir in India where Nadru, also known as Lotus Root/Stem or Kamal Kakdi is grown in abundance. Stewed in a yogurt based gravy, this simple yet exotic curry truly makes for a heavenly treat for all the gastronomes seeking a vegetarian dish with mild flavors and rustic aromas to soothe their palettes. If you are a Nadru fan, I am sure you will love this recipe too. Do try it making in your homes; it takes no more than 30 minutes and goes perfectly well with plain rice, biryani or naan.



Ingredients

Nadru (diagonally sliced in 1 inch pieces) - 1 cup
Fried onion paste - 1/2 tbsp
Beaten curd/yogurt - 1 cup
Gram-flour - 2 to 3 tsp
Fennel powder - 2 tsp
Dry ginger powder - 2 tsp
Cinnamon - 1 inch piece
Cloves - 4 to 5
Big cardamon - 1
Green cardamoms - 2 to 3
Black pepper corns - 4 to 5
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp
Garam Masala powder - 1 tsp
Kasoori methi powder - 1 tsp
Dried mint powder - 1/2 tsp
Green chilis (chopped) - 1 to 2
Dry whole red chili - 1
Salt - to taste
Ghee/clarified butter - 1/4 tbsp
Oil - 1 tbsp
Water - 1 cup
Pomegranate seeds - for garnish

Method

1. Wash and clean the nadru thoroughly.
2. Next, slice it diagonally in 1 - 2 inch pieces and boil with a tsp of salt in a pressure cooker for two whistles.
3. Take a wok, add in oil. Saute the boiled nadru till they golden brown in color and set aside.
4. Combine the beaten curd with fried onion paste and gram flour. Whisk well.
5. In a wok, add ghee. Once the ghee is hot enough, temper it with dry red chili, green chilis, cinnamon, cloves, cumin seeds, black pepper corns, asafoetida and cardamoms.
6. Next add in the curd mixture and stir well. Add in the onion paste too along with water and let it cook till the gravy turns slightly thick.
7. Now, throw in salt, fennel powder, dry ginger powder, kasoori methi powder and garam masala powder. Cook for a minute or so.
8. Next, add the sauteed nadru and simmer for 5 minutes.
9. Dish out in a serving bowl and garnish with few pomegranate seeds and mint powder.

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