Nadru Yakhni (Lotus Root in Yogurt Sauce)
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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Cooking tools:
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- Mixing bowl
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- Measuring spoon
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- Wooden spoon
- Colander
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- Cooking spoon
- Ladle
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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