Nadir Yakhin

Traditional kashmiri dish made from Lotus Roots in yogurt sauce


  • 500 grams Lotus roots (nadur), cut in two inch pieces
  • 1 teaspoon ghee
  • 1/2 teaspoon shahi Jeera
  • 1/2 teaspoon cumin seeds
  • 2 green cardamom
  • 3 brown cardamom
  • 1 cinnamon stick
  • 4 cloves
  • 2 tablespoons fennel powder
  • 1/4 teaspoon sonth (dry ginger powder)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon dried mint leaves
  • 2 cups yogurt
  • Salt to taste


  1. Boil lotus roots till half cooked.
  2. Blend yogurt with fennel seed powder and water. Heat and bring to boil while stirring.
  3. As yogurt thickens, add lotus roots and little water.
  4. Temper with hot ghee and fried cardamom, cumin seeds, cardamom, cloves, cinnamon. Add salt, shahi jeera and dried mint.
  5. Simmer till sauce thickens and lotus roots are completely cooked.
  6. Serve Nadir Yakhin hot with rice / roti.
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