Nadru Yakhni (Kashmiri Style Lotus Stem in Yogurt)

Laju Gehani
Laju Gehani @cook_13706784

#CA2025
Bheeh sabji
Seasons fresh catch

Nadru Yakhni (Kashmiri Style Lotus Stem in Yogurt)

#CA2025
Bheeh sabji
Seasons fresh catch

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Ingredients

40 mnts
4 servings
  1. For boiling Bheeh
  2. 500 gmBheeh (lotus stem)
  3. Salt
  4. Water
  5. For Yakhni bheeh boiled
  6. piecesBoiled Bheeh
  7. 2 cupyoghurt
  8. 1 tspcumin seeds
  9. 2 tbspfennel pd
  10. 1 tspdry ginger pd
  11. 2green chillies
  12. 1 inchpiece cinnamon stick
  13. 1black cardamom
  14. 4green cardamom
  15. 4cloves
  16. 1 tspgaram masala pd
  17. Salt
  18. leavesChopped coriander
  19. Oil for cooking

Cooking Instructions

40 mnts
  1. 1

    Peel, wash and make thick slices of Bheeh.

  2. 2

    In cooker put Bheeh slices,water and salt.close lid and cook till 5 whistle. Remove from fire keep aside.

  3. 3

    Best yoghurt make smooth.

  4. 4

    Heat oil in pan add cumin seeds,black cardamom,green cardamom, cinnamon stick, cloves.

  5. 5

    Add yoghurt,green chillies, ginger pd, fennel pd mix and cook on slow flame stirring continuously.

  6. 6

    Now add boiled Bheeh pieces,saltand garam masala pd mix cover and cook for 5 mnts.

  7. 7

    Remove from fire garnish with chopped coriander leaves and serve hot with rice or chapati.

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Laju Gehani @cook_13706784
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