Kashmiri Nadru Yakhni with Lotus Root in Yogurt Curry
A soothing Kashmiri yogurt-based curry featuring tender lotus root slices simmered with mild spices for a refreshing taste. This indian-inspired vegetarian ready in about 50 minutes pairs plain yogurt, water, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb fresh lotus root (nadru), peeled and sliced 1/4 inch thick
- 2 cups plain yogurt
- 1 cup water
- 2 tbsp mustard oil
- 3 green cardamom pods
- 1 black cardamom pod
- 3 cloves
- 1 (2-inch) cinnamon stick
- 1/4 tsp asafoetida (hing)
- 1/2 tsp ginger powder
- 1.5 tsp salt
- 2 tbsp fresh coriander leaves for garnish
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Whisk 2 cups plain yogurt with 1 cup water until smooth and set aside.
- Step 2: Heat 2 tbsp mustard oil in a deep pan over medium heat until shimmering but not smoking.
- Step 3: Add 3 green cardamom pods, 1 black cardamom pod, 3 cloves, and 1 cinnamon stick, frying for 1 minute until fragrant.
- Step 4: Add 1 lb peeled and sliced lotus root and sauté gently for 3 minutes to lightly coat with spices.
- Step 5: Stir in 1/4 tsp asafoetida, 1/2 tsp ginger powder, and 1.5 tsp salt.
- Step 6: Reduce heat to low and slowly add the yogurt mixture in a steady stream, stirring continuously to prevent curdling.
- Step 7: Cover and simmer on low heat for 25 minutes until lotus root is tender and curry thickens.
- Step 8: Garnish with 2 tbsp fresh coriander leaves before serving warm with steamed rice.
Frequently asked questions
How long does Kashmiri Nadru Yakhni with Lotus Root in Yogurt Curry take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kashmiri Nadru Yakhni with Lotus Root in Yogurt Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.
Can I substitute ingredients in Kashmiri Nadru Yakhni with Lotus Root in Yogurt Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri Nadru Yakhni with Lotus Root in Yogurt Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kashmiri Nadru Yakhni with Lotus Root in Yogurt Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! My kids asked for seconds and the yogurt curry wasn't too heavy.
- ★★★★★
Cooked this for my Kashmiri grandmother—she said it tasted exactly like her mother's recipe!
- ★★★★★
The lotus root was perfectly tender and the yogurt base had such a delicate flavor!
