Here's How To Make Nadru Yakhni, The Veg Kashmiri Dish Served At Ambani Wedding

Credits: X (Formerly, Twitter)

What You Need

[{"selector":"#anim-cd482014-0adf-4270-a05b-16afe094f35e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Lotus root, ghee, elaichi, cloves, onion, ginger garlic, water, yoghurt, fenel powder, haldi, salt, dhaniya. Credits: X (Formerly, Twitter)

Step 1

[{"selector":"#anim-1b4b9cc1-1a54-4de0-95fc-b8692479f4ba [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Peel and slice 500g of lotus root into 1cm thick rounds. Rinse thoroughly and set aside. Credits: X (Formerly, Twitter)

Step 2

[{"selector":"#anim-9dc253bf-6066-46e1-812e-9d282bbe0a99 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] In a large pan, heat 2 tablespoons of ghee or oil. Add 2 green cardamom pods, 1 cinnamon stick, and 2 cloves. Fry for a minute until fragrant. Credits: X (Formerly, Twitter)

Step 3

[{"selector":"#anim-774a4d9f-4cfc-4eb8-82de-e9cf08cb922f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Add 1 finely chopped onion and sauté until golden brown. Credits: X (Formerly, Twitter)

Step 4

[{"selector":"#anim-319d4289-8080-45be-9ea1-4815d2e2a900 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Stir in 2 teaspoons of ginger-garlic paste and cook for another minute. Credits: X (Formerly, Twitter)

Step 5

[{"selector":"#anim-2059ed9d-7e70-467f-923e-553bf107c5c2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Add the lotus root slices and 250ml of water. Cover and simmer for 15-20 minutes until the lotus root is tender. Credits: X (Formerly, Twitter)

Step 6

[{"selector":"#anim-88167fd5-1320-498e-b30c-753b02b30ef7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] In a separate bowl, whisk together 250ml of yoghurt, 1 teaspoon of fennel powder, and 1/2 teaspoon of turmeric. Gradually add this mixture to the pan, stirring constantly to prevent curdling. Credits: X (Formerly, Twitter)

Step 7

[{"selector":"#anim-bd0335a4-d786-429d-aef2-6ae6a6f284f1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(1.1013412404281553e-12%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Season with salt to taste, simmer for an additional 5 minutes, and garnish with fresh coriander leaves before serving. Credits: X (Formerly, Twitter)

[{"selector":"#anim-2a46cbb5-7e77-4049-85c3-3bf8c2245315 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Have you relished this dish yet? Credits: X (Formerly, Twitter)