Lotus Stem in a Yogurt Gravy (Edit recipe)

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The lotus stem is a quintessential part of Kashmiri vegetarian cuisine. These are submerged stems of the beautiful lotus flowers which grow in lakes and ponds. They are rich in vitamin C and a good source of dietary fiber, vitamin B6, thiamin, phosphorus, potassium, copper and manganese. Lotus stem can be found in an Asian grocery store or in the frozen section of the Indian store. In this particular recipe, the lotus stem is cooked in a yogurt based gravy called yakhni. The traditional name of this dish is Nadur Yakhni and it is eaten with a side of rice.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

2 lb Lotus Root
1 tsp Whole Cumin Seed
2 tsp Fennel, powder
1 tsp ground Ginger
1 tsp ground Coriander
.5 tsp Garam Masala
1 cup Plain Yogurt
2 whole Green Chilies, (optional)
3 Tbsp Avocado Oil
1.5 tsp Salt
2 tsp White Rice Flour, optional

Whole Spices

1 whole Bay Leaf
3 whole Whole Cloves
2 whole Cardamom Pods (whole pods), regular and black
1 whole Whole Cinnamon Stick

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel the lotus stem and wash thoroughly to get rid of any traces of mud . Slice into 1/2 inch rounds
Beat or whisk the yogurt till its smooth and let it warm up to room temperature.
Heat oil in a pot and add the cumin seeds followed by the whole spices - Bay leaf, cloves, cardamom and cinammon. Saute till they brown and get fragrant.
Add chopped lotus stem slices and sauté for 5 minutes
Add a cup of water, followed by fennel, ginger and coriander powders. Pressure cook in an instant pot for 10 mins or boil on a stove (covered) for 30 mins. We want the lotus stem to be slightly firm so one can easily bite into it but not super soft
Add the yogurt slowly while continuing to stir. Sprinkle garam masala on top and a couple of slit green chillies if you like to add a little heat.
The gravy should be thick. If it is watery, you can add some rice flour and let it boil for a few minutes to thicken
Serve hot over plain rice

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	335
Fat:	12 g
Carbohydrates:	51 g
Protein:	11 g
Cholesterol:	1 g
Sodium:	995 mg
Fiber:	15 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.