Nadru Yakhni (Lotus Root in Yogurt Sauce)

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INGREDIENTS

14 oz. fresh, frozen, or canned lotus root, sliced ½" thick

Kosher salt, to taste

3 cups plain, full-fat yogurt

¼ cup besan (chickpea flour)

5 tbsp. ghee

4 cloves garlic, mashed into a paste

1 (1") piece ginger, mashed into a paste

½ small red onion, minced

1 tsp. garam masala

½ tsp. cumin seeds

3 green cardamom pods

2 black cardamom pods

1 whole clove

1 stick cinnamon

1 tsp. dried mint

INSTRUCTIONS

Boil lotus in a 4-qt. saucepan of salted water. Reduce heat to medium; cook until tender, 1½–2 hours if fresh, and drain. Whisk yogurt, chickpea flour, and 1½ cups water in a bowl. Add 3 tbsp. ghee to pan; melt over medium-high. Cook garlic, ginger, and onion until golden, 3–4 minutes. Add yogurt mixture; boil. Reduce heat to medium; simmer until thickened, 8–10 minutes. Stir in lotus, the garam masala, and salt; cook 2 minutes. Melt remaining ghee in an 8" skillet over medium-high. Cook cumin, cardamoms, clove, and cinnamon until aromatic, 1–2 minutes; stir into lotus mixture with mint.

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