Nadeir Yakhean

Nadeir yakhean is a lotus root preparation having its origin in Kashmir. This vegetarian recipe is a mandatory dish in all important feasts. This unique Kashmiri cuisine is prepared in earthen pots.

Ingredients
Lotus root is the main constituent of ‘nadeir yakhean’. The constituents are:

• 1 kg lotus roots cut into diameter of 1 inch
• 1 kg curd
• 1 cup milk
• 1 cup mustard oil
• 3 cloves
• 2 tsp of aniseed powder
• 1 tsp of ginger powder
• 1 tsp of cumin seeds
• 1 tsp of black pepper powder
• 1 tsp of garam masala
• ½ tsp of cinnamon powder
• ½ tsp of black cardamom powder
• ½ tsp of sugar
• ½ tsp of caraway seeds
• A few green cardamoms
• A pinch of asofetida
• Salt to taste

• Begin by scraping the lotus roots and then cut off the heads and spoilt ends. Cut horizontal pieces of about two inches length, wash thoroughly to remove mud from its surfaces and root holes.
• Boil the lotus roots in an earthen ware for thirty minutes. Ensure that the root pieces are totally immersed while boiling. Strain the lotus root stock through a colander into a steel bowl and allow it to cool. (The boiling time may be reduced to 5/10 minutes by using a pressure cooker);
• Add milk, curd, ginger and aniseed powders, salt and sugar to the cooled stock and churn well to make a thick sauce;
• Heat mustard oil in a vessel on medium flame till all foam disappears;
• Put asafetida, cumin seeds and cloves in this vessel, add the curd sauce and continue stirring till it boils;
• Thereafter, add the boiled lotus roots and cook in low heat for around 15/ 20 minutes continually turning the root pieces;
• After the gravy thickens add black pepper powder, cinnamon powder, cardamom powder, and garam masala. Mix with the help of a ladle. Garnish with crushed green cardamoms.