Nadru Yakhni Lotus Root in Yogurt Sauce
Ingredients
- 14 oz. fresh, frozen, or canned lotus root, sliced ½” thick
- Kosher salt, to taste
- 3 cups plain, full-fat yogurt
- 1⁄2 cup besan (chickpea flour)
- 5 tbsp. ghee
- 4 cloves garlic, mashed into a paste
- 1 (1″) piece ginger, mashed into a paste
- 1⁄2 small red onion, minced
- 1 tsp. garam masala
- 1⁄2 tsp. cumin seeds
- 3 pods green cardamom
- 2 pods black cardamom
- 1 whole clove
- 1 stick cinnamon
- 1 tsp. dried mint
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