Ingredients for Nadru Ki Yakhani
- 2 cups water
- Saunf
- Cinnamon
- Black Cardamom Pods
- Green Cardamoms
- 1/2 tsp ground ginger
- 2 cloves
- Cumin Seed
- Salt to taste
- Nadru
- Gram Flour
- Low Fat Plain Yogurt
- Coriander Leaves
- 1 tbsp ghee (clarified butter)
- A pinch of asafoetida (hing)
- Green Chilies
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How to Make Nadru Ki Yakhani
- Heat 2 cups of water in a medium saucepan over medium heat.
- Add 1 tsp fennel powder, 1/2 tsp ground cinnamon, 2 crushed green cardamoms, 1 crushed black cardamom, 1/2 tsp ground ginger, 2 cloves, 1/2 tsp cumin seeds, and salt to taste. Stir well.
- Add the sliced lotus stem and mix gently to coat with the spice mixture.
- In a small bowl, whisk together 2 tbsp gram flour and 1/2 cup plain yogurt until smooth.
- Pour the gram flour-yogurt mixture into the saucepan.
- Stir well to combine, ensuring no lumps remain.
- Bring the mixture to a boil, then reduce heat to low-medium.
- Simmer for 20-25 minutes, or until the lotus stem is tender and the sauce has thickened slightly, stirring occasionally to prevent sticking.
- While the curry simmers, prepare the seasoning: Heat 1 tbsp ghee in a small non-stick pan over medium heat.
- Add a pinch of asafoetida (hing), followed by 1-2 finely chopped green chilies and 1/2 tsp cumin seeds.
- Allow the cumin seeds to crackle, about 30 seconds.
- Remove from heat and set aside.
- Stir the prepared seasoning into the simmering curry.
- Garnish with fresh coriander leaves.
- Serve hot with steamed white basmati rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
132g
Fat
19g
Carbs
12g