Allergens in Nadru Yakhni: milk.
Ingredients
Quantities for 4.
- 500g, peeled and cut into 1cm rounds Lotus Stemscrub the mud out of the hollows and slice into coins
- 500g full-fat, whisked smooth Yogurt
- 3 tbsp Ghee
- 2 tbsp Fennel Powder
- 2 tsp Dry Ginger Powder
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 4 green, bruised Cardamom
- 3 Cloves
- 1 stick, 5cm Cinnamon
- 1 Bay Leaf
- 1 tsp dried, crushed Mint
- 1/2 tsp Black Pepperoptional
- 500ml Water
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- If you are using real lotus stem, split each length open and rinse the hollow channels under a running tap. Silt sits inside and no amount of surface washing reaches it.
- Whisk the yogurt with 2 tbsp water until smooth and let it stand out of the fridge for 30 minutes so it does not split.
- Cut the rounds thick, about 1cm. Thin slices go soft and disappear into the gravy.
Method
- Boil the rounds in the water with the bay leaf, cloves, cinnamon and 1/2 tsp salt for 12 minutes, until a knife goes in with slight resistance.Slight resistance, not soft. They will cook on in the gravy.
- Drain, keeping every drop of the cooking water.
- Heat the ghee in a heavy pan and add the hing, letting it foam for 10 seconds.
- Off the heat, stir in the fennel powder and dry ginger for 20 seconds.Ground fennel scorches almost instantly on a hot base; take the pan off the flame first.
- Return to low heat, add the drained rounds and turn them for 3 minutes until coated.
- Take the pan off the heat, pour in the yogurt and stir continuously for 2 minutes before setting it back on the lowest flame.Do not walk away here. Yogurt that is heated without stirring curdles into grains.
- Add 350ml of the reserved cooking water, the cardamom, mint and black pepper, and simmer uncovered 15 minutes until the gravy just coats the rounds.
- Check the salt and rest 5 minutes off the heat before serving with rice.
Storage
Keeps 2 days refrigerated. Reheat over the lowest flame with a splash of water, stirring. Boiling will break the yogurt.
Nutrition Low estimate
One serving of Nadru Yakhni (364 g) is about 285 calories, or 79 calories per 100 g.
Low protein: 9 g a serving, 13% of the calories
| Per serving364 g | Per 100 g | |
|---|---|---|
| Calories | 285 kcal | 79 kcal |
| Protein | 9.0 g | 2 g |
| Carbohydrate | 32.6 g | 9 g |
| of which sugars | 5.9 g | 2 g |
| Fibre | 9.5 g | 3 g |
| Fat | 14.9 g | 4 g |
| of which saturated | 8.7 g | 2 g |
| of which unsaturated | 5.2 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.