Nadru yakhni is a traditional curry originating from Jammu and Kashmir. Although there are many variations, the curry is usually made with a combination of lotus roots, ghee, cardamom, cloves, cinnamon, aniseed, ginger, dahi, and salt. The spices are cooked in ghee with the ginger and aniseed.

The mixture is seasoned with salt, and the half-cooked lotus roots are then added to the mixture and cooked until tender. In order to complete the dish, the yogurt is stirred in and the curry is simmered for a few more minutes over low heat. It's recommended to serve nadru yakhni with steamed rice and naan or similar Indian flatbreads.