Nadru yakhni

Method

1. 1 Cut the lotus root into 1 cm thick slices and fry them in ghee butter for 8 minutes until both sides are golden brown.
2. 2 Beat the yogurt with the cornstarch, then stir continuously in one direction while cooking over low heat for 8 minutes.
3. 3 Keep the yogurt from boiling over and stir constantly; these are the only two conditions for making any yakhni.
4. 4 Roast the fennel seeds, cardamom, and dried cinnamon sticks, then grind them into a fine powder and add it to the yogurt in a pot.
5. 5 Yakhni doesn't use onions, garlic, or chili peppers; it only uses coarse spices, so the sauce remains white.
6. 6 Add the lotus root and cook for 20 minutes, then sprinkle with mint leaves and dried ginger powder.

With an appliance

• Oven 1 hr

  Replace step 6: Cover and cook the lotus root in the yogurt sauce on the middle rack of the oven at 160 degrees for 18 minutes; the heat will keep the sauce from boiling over, and the mint will still be sprinkled after removing the pot.