Kashmir Nadir Yakhni Lotus Stem White Yogurt Pandit Curry

Ingredients

• 500g lotus stem (nadir) — peeled and cut into 3 cm rounds
• 1.5 cups yogurt — whisked smooth with 1 tbsp besan
• 3 tbsp mustard oil
• 1 tsp fennel seeds — coarsely ground
• 1/2 tsp dry ginger powder
• 4 green cardamom pods — crushed
• 2 black cardamom pods — cracked
• 1 cinnamon stick — 3 cm
• 1/4 tsp asafoetida
• 1/2 tsp dried mint
• Salt to taste

Method

1. Peel and cut lotus stem into 3 cm rounds.
2. Soak in cold water 10 minutes. Boil in salted water 12 to 15 minutes until tender but not mushy. Drain.
3. Heat 3 tbsp mustard oil to smoking. Reduce to medium.
4. Add cinnamon, green and black cardamom. Fry 20 seconds. Add asafoetida.
5. Add coarsely ground fennel and dry ginger powder. Stir 30 seconds.
6. Add boiled lotus stem. Toss to coat with the spiced oil. Cook 3 minutes.
7. Reduce to very low. Add the besan-yogurt in 3 additions stirring continuously.
8. Simmer gently on low for 8 to 10 minutes until creamy and smooth.
9. Add dried mint and salt. Stir. Simmer 5 more minutes until lotus stem is fully infused with the aromatic yogurt gravy.
10. Serve with Kashmiri steamed rice.