Yogurt-Infused Kashmiri Lotus Stem Curry
A soothing Kashmiri curry featuring tender lotus stems in a delicately spiced yogurt sauce, perfect for a comforting vegetarian meal. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs whisked plain yogurt, tablespoons ghee, teaspoon cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 300 grams, peeled and sliced into 1/2-inch rounds lotus stem (nadru)
- 1 cup, whisked plain yogurt
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 4, lightly crushed green cardamom pods
- 3 whole cloves
- 1-inch piece cinnamon stick
- 1/2 teaspoon ginger powder
- 1 teaspoon fennel powder
- a pinch asafoetida (hing)
- to taste (about 1 teaspoon) salt
- 1 cup water
- 2 tablespoons, chopped for garnish fresh coriander leaves
Instructions
- Step 1: Heat 3 tablespoons ghee in a heavy-bottomed pan over medium heat until shimmering. Add 1 teaspoon cumin seeds, 4 lightly crushed green cardamom pods, 3 whole cloves, and 1-inch cinnamon stick; sauté for 1 minute until fragrant and aromatic.
- Step 2: Add 300 grams peeled and sliced lotus stem rounds to the pan and stir to coat with the spices. Cook for 5 minutes over medium heat, stirring occasionally until the edges start to brown lightly.
- Step 3: Lower the heat to medium-low and add 1 cup whisked plain yogurt gradually while stirring continuously to prevent curdling. Then add 1 teaspoon salt, 1/2 teaspoon ginger powder, 1 teaspoon fennel powder, and a pinch of asafoetida. Mix well.
- Step 4: Pour in 1 cup water, bring the mixture to a gentle simmer, cover the pan, and cook for 20 minutes until the lotus stems are tender and the sauce thickens slightly.
- Step 5: Remove the whole spices if desired, sprinkle 2 tablespoons chopped fresh coriander leaves over the curry, and serve hot with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yogurt-Infused Kashmiri Lotus Stem Curry take to make?
Total time is about 40 minutes (10 min prep + 30 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 Yogurt-Infused Kashmiri Lotus Stem 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 whisked plain yogurt from drying out.
Can I substitute ingredients in Yogurt-Infused Kashmiri Lotus Stem 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 Yogurt-Infused Kashmiri Lotus Stem 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 Yogurt-Infused Kashmiri Lotus Stem 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.
