Kashmiri Nadru Yakhni

Ingredients

• 1 lb fresh or frozen lotus stem, peeled and sliced
• 3 tbsp mustard oil or ghee
• 2 cups plain yogurt, whisked smooth
• 1 tsp besan (gram flour)
• 1 cinnamon stick
• 2 green cardamom pods
• 2 cloves
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1.5 tsp fennel powder
• 1/2 tsp dry ginger powder
• 1/2 tsp garam masala
• Salt to taste

Before you cook

• Peel the lotus stem and slice it into half-inch rounds, rinsing well to remove any grit from the holes.
• Whisk the besan into the yogurt until completely smooth, to keep it from splitting later.
• Measure out the whole and ground spices so they are ready to add quickly.

Steps

1. Heat 2 tablespoons of the mustard oil in a wide pan over medium-high heat.
2. Fry the lotus stem slices for 6 to 8 minutes, turning occasionally, until lightly golden at the edges.
3. Remove the lotus stem to a plate and set aside.
4. Add the remaining oil to the same pan and heat it over medium heat.
5. Add the cinnamon, cardamom, cloves and cumin seeds and let them sizzle for 30 seconds.
6. Stir in the asafoetida.
7. Lower the heat and add the whisked yogurt-besan mixture, stirring constantly so it does not curdle.
8. Cook the yogurt over low heat for 5 minutes, stirring often, until it comes to a gentle simmer.
9. Stir in the fennel powder and dry ginger powder.
10. Return the fried lotus stem to the pan and add 1 cup of water.
11. Cover and simmer gently for 15 minutes, stirring occasionally, until the lotus stem is tender.
12. Stir in the garam masala and salt and simmer for 2 more minutes before serving with plain rice.