Instant Pot Palak – Kashmiri Spinach Lotus Stem – Nadru

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Instant Pot Palak – Kashmiri Spinach Lotus Stem – Nadru

Having grown up eating lotus root, I never cease to admire it from a biological and culinary standpoint. This Instant Pot Palak – Kashmiri Spinach Lotus Stem – Nadru recipe is delicious, nutritious and super easy to cook.

Even though they are known as lotus “roots”, they are actually the stem of the plant that can grow up to 4 feet, modified for underwater growth. The actual roots are fine and thin and are found below the stem.

The lotus root aka the stem is frequently used as a vegetable in Asian and Indian cuisines within soups and curries. It can also be deep-fried, stir-fried, or braised. Kashmiri’s call it “Nadru”. They are also know as “Kamal Kakdi” or “Bhein” in India.

In Kashmiri cuisine, “Nadru” is cooked in several ways. It is often combined with fish, collard greens, potatoes, spinach, or just by itself as a curry. It is also deep fried. 

Lotus roots are a good source of dietary fiber and vitamins and they look like an edible snowflake. They have a crunchy and delicate flavor.

Where can I buy lotus root from for this Instant Pot Palak – Kashmiri Spinach Lotus Stem – Nadru?

In the U.S. fresh lotus root is available in most local Asian stores year-round, for example: H Mart. The frozen kind is available on  the Indian grocery store in the frozen aisle. I have used deep Brand.

What kind of lotus root should I use for this recipe?

For this particular recipe, I recommend using the frozen kind. Fresh lotus root needs to be peeled, washed, and sliced. The slices are much larger than the frozen kind. I use both, however, the spice measurements and cooking time for this recipe have been based on the frozen lotus root.

How do we make this recipe and what ingredients do we need?

If you have been following some of my Kashmiri recipes, you would have probably realized by now that Kashmiri food doesn’t require onions or tomatoes. This recipe is made without them too.

Kashmiri cuisine typically uses ground fennel, ground ginger, red chili powder, and Kashmiri chili powder. This particular spinach and lotus root recipe can be made in different ways. Some people just add asafoetida and serrano peppers, while others add spices like ground cumin, red chili powder, and Kashmiri chili powder,and fennel. We are going to keep it simple and use just a few spices like Kashmiri chili powder, red chili powder, asafoetida, and ground cumin.

In order to make the Instant pot Kashmiri spinach and lotus root, we need to select sauté on the instant pot. When the oil is hot we add asafoetida, and chopped spinach. Further, sauté the spinach for about a minute or two until the leaves shrivel. Furthermore, add in salt, ground cumin, red chili powder, Kashmiri chili powder, water, and stir well. We finally add the lotus root, secure the lid on the pot and pressure cook for 4 minutes. 

What type of spinach do I use?

I have used fresh organic baby spinach. You can use frozen spinach too.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Dum Aloo

Instant Pot Kashmiri Rajma

Instant Pot Kashmiri Paneer

Instant Pot Palak – Kashmiri Spinach Lotus Stem – Nadru

This a delicious and super easy recipe with lotus root and spinach. You don’t need onions or tomatoes and is cooked under 20 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Kashmiri, North Indian
Keyword: Instant Pot Bhein, Instant Pot Kashmiri Nadru, Instant Pot Lotus Root, Instant Pot Lotus Stem, Instant Pot Nadru, Instant Pot Palak, Instant Pot Palak Bhein, Instant Pot Palak Chicken, Instant Pot Palak Kamal Kakdi, Instant Pot Palak Lotus Root, Intant Pot Palak Nadru, Kashmiri Palak Nadru, Palak Nadru
Servings: 2

Ingredients

Instructions

Prep

  • Finely chop the spinach. Get rid of the stalks that are separated out while chopping.

Cook

  • Select sauté on the instant pot and adjust to normal.
  • Add oil to the pot.
  • When the oil is hot add, asafoetida.
  • Then add the finely chopped spinach. Stir and let the spinach sauté until it shrivels for roughly 2 minutes.
  • Then add salt, red chili powder, Kashmiri chili powder, ground cumin, and water. Sauté for about one minute and stir well.
  • Add the frozen lotus root. Stir well.
  • Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
  • Press cancel.
  • Secure the lid on the pot and close the pressure-release valve.
  • Select manual and cook at high pressure for 4 minutes.
  • When cooking is complete, use quick release to depressurize. Open the lid.
  • Transfer the cooked spinach and lotus root to a serving bowl.

Serve

  • Serve with steamed rice, naan (Indian flatbread), or roti.

Notes

  • This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
  • Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. If you don’t have red chili powder you can use cayenne pepper instead.
  • Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy. 
  • Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
  • If you don’t eat spicy food you can reduce the amount of red chili powder.
  • On a scale of 1 to 5, I would place this dish as a level 3 in terms of spice levels if cooked as is. You can modify it as per your taste.
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