Yakhni is a popular yogurt based Kashmiri curry and this version is made with crunchy lotus Stem. It's infused with cardamom ginger, bay leaves and balanced out with rich curd.


  • 500 gms lotus stem
  • 500 gms yogurt
  • 100 gms ghee
  • 25 gms dry ginger powder
  • 25 gms green cardamom powder
  • 50 gms fennel powder
  • 2 gms bay leaves
  • 5 gms asafoetida
  • to taste salt


  • 1.Cut the lotus stem into 1/2 inch pieces.
  • 2.Whip the yoghurt.
  • 3.Boil 1 litre of water and cook lotus stems for 10 minutes.
  • 4.Add all the ingredients and cook briskly for another 15 minutes stirring constantly until the lotus root is tender and the gravy is creamy.
  • 5.Serve as an accompaniment with rice.

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