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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