Home VegetarianCurries and Gravies Nadir Yakkhn (Lotus Stems in Yogurt Gravy)

Nadir Yakkhn (Lotus Stems in Yogurt Gravy)

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Published under: Curries and Gravies

Lotus Stems
Lotus Stems – 500 gms, cut into 1/2 inch pieces, washed
Water – 4 cups
Aniseed Powder – 1 tsp
Ginger Powder – 1 tsp, dried
Yogurt – 1 cup, whisked with 1/2 cup of water and boiled
Fried Onion Paste – 1/4 tblsp
Black Cardamoms – 2
Green Cardamoms – 2
Cloves – 4
Cinnamon – 2 one inch sticks
Ghee – 2 tblsp
Mint Leaves – 1/8 tsp
Shah Jeera – 1/8 tsp
Salt as per taste

1. Heat a pan of water over moderate flame and bring it to a boil.
2. Cook the lotus stems until half done.
3. In another pan, add the cardamoms, cloves, cinnamon, ghee, aniseed powder, ginger powder, yogurt, onion paste and salt.
4. Mix well and cook for 5 minutes.
5. Add the half-cooked lotus stems and reduce flame.
6. Cook till the lotus stems become tender.
7. Add the mint leaves and cumin seeds.
8. Stir and mix well.
9. Serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.

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