Kashmir Nadir Yakhni Lotus Stem White Yogurt Pandit Curry

Method

1. 1

   Peel and cut lotus stem into 3 cm rounds.

2. 2

   Soak in cold water 10 minutes. Boil in salted water 12 to 15 minutes until tender but not mushy. Drain.

3. 3

   Heat 3 tbsp mustard oil to smoking. Reduce to medium.

4. 4

   Add cinnamon, green and black cardamom. Fry 20 seconds. Add asafoetida.

5. 5

   Add coarsely ground fennel and dry ginger powder. Stir 30 seconds.

6. 6

   Add boiled lotus stem. Toss to coat with the spiced oil. Cook 3 minutes.

7. 7

   Reduce to very low. Add the besan-yogurt in 3 additions stirring continuously.

8. 8

   Simmer gently on low for 8 to 10 minutes until creamy and smooth.

9. 9

   Add dried mint and salt. Stir. Simmer 5 more minutes until lotus stem is fully infused with the aromatic yogurt gravy.

10. 10

    Serve with Kashmiri steamed rice.