Nadru Ki Yakhani Recipe

Name: Nadru Ki Yakhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; ¼ teaspoon saunf (fennel seeds in powdered form); 1 pinch cinnamon; 2 black cardamom pods; 2 green cardamoms; ¼ teaspoon ginger powder; 3 -4 cloves; ¼ teaspoon cumin seed; salt; 2 cups sliced nadru (kamal kakri); 2 tablespoons gram flour; 2 cups low-fat plain yogurt, beaten; 2 tablespoons coriander leaves, chopped (to garnish); 1 tablespoon desi ghee; 1 pinch hing; ½ teaspoon cumin seed; 2 -3 green chilies, chopped

Servings: persons

2 cups water
¼ teaspoon saunf (fennel seeds in powdered form)
1 pinch cinnamon
2 black cardamom pods
2 green cardamoms
¼ teaspoon ginger powder
3 -4 cloves
¼ teaspoon cumin seed
salt
2 cups sliced nadru (kamal kakri)
2 tablespoons gram flour
2 cups low-fat plain yogurt, beaten
2 tablespoons coriander leaves, chopped (to garnish)
1 tablespoon desi ghee
1 pinch hing
½ teaspoon cumin seed
2 -3 green chilies, chopped

1
Heat 2 cups of water in a skillet.
2
Add saunf powder, cinnamon powder, black and green cardamoms, ginger powder, cloves, cumin seeds and salt to taste.
3
Stir once.
4
Add sliced kamal kakri and mix well.
5
In a separate bowl, mix in the gramflour in the yogurt.
6
Add gramflour-yogurt mixture to the skillet.
7
Mix well.
8
Bring to a boil.
9
Lower flame and allow to cook on medium flame while you prepare the seasoning.
10
To prepare the seasoning, heat ghee in a non-stick pan.
11
Add hing (asafoetida powder), cumin seeds and green chillies.
12
Allow the cumin seeds to crackle.
13
Stir once.
14
Remove from heat.
15
Add seasoning mixture to skillet.
16
Stir well.
17
Garnish with corriander leaves.
18
Serve hot with white Basmati rice.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups water, ¼ teaspoon saunf (fennel seeds in powdered form), 1 pinch cinnamon, 2 black cardamom pods, and more.

Yes, Nadru Ki Yakhani falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nadru Ki Yakhani

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