Nadru Yakhni (Lotus Root in Yogurt Sauce) | Saveur

Name: Nadru Yakhni (Lotus Root in Yogurt Sauce) | Saveur
Ingredients: 14 oz. fresh, frozen, or canned lotus root, sliced ½" thick; Kosher salt, to taste; 3 cups plain, full-fat yogurt; 1 ⁄ 2 cup besan (chickpea flour); 5 tbsp. ghee; 4 cloves garlic, mashed into a paste; 1 (1") piece ginger, mashed into a paste; 1 ⁄ 2 small red onion, minced; 1 tsp. garam masala; 1 ⁄ 2 tsp. cumin seeds; 3 pods green cardamom; 2 pods black cardamom; 1 whole clove; 1 stick cinnamon; 1 tsp. dried mint

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Porous lotus roots are boiled until just tender, then stewed in a spiced yogurt gravy fragrant with dried mint in this specialty from Kashmir, India.

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Ingredients

14 oz. fresh, frozen, or canned lotus root, sliced ½" thick
Kosher salt, to taste
3 cups plain, full-fat yogurt
1⁄2 cup besan (chickpea flour)
5 tbsp. ghee
4 cloves garlic, mashed into a paste
1 (1") piece ginger, mashed into a paste
1⁄2 small red onion, minced
1 tsp. <a href="https://www.saveur.com/article/recipes/garam-masala-spice-mix/">garam masala</a>
1⁄2 tsp. cumin seeds
3 pods green cardamom
2 pods black cardamom
1 whole clove
1 stick cinnamon
1 tsp. dried mint