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

Credits: X (Formerly, Twitter)

What You Need

[{"selector":"#anim-054181a3-280b-4b3c-8a25-b9dbdc918f86 [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-205d6db4-f57f-47be-9283-956c359a3dfb [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-b4a2edbd-8f00-4068-9723-f579a7da7406 [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-2af3022f-f526-46bf-be85-be7265329331 [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-309a0dfc-8b20-438a-a0b2-71fa77428001 [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-31765208-0fe0-4787-86ed-bc2a90078b45 [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-4c053ab0-c307-4ac4-970f-e8fe62ead0d3 [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-4269b605-5ca1-45ca-8898-8cf3ee6d607d [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-f0d5d2d6-4c6b-40e8-af7c-3860dc38dd65 [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)