Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Winner Winner Winner yummy dinner. This easy Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru is perfect for a weeknight dinner! Not too lemony, perfect, comforting and hearty. It’s made with Kashmiri chili powder, ground fennel, ground ginger, and ground cumin.

What is lotus stem used for this Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru recipe?

Often 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 known 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. This recipe is called Tschok Nadru in Kashmiri cuisine. Tschok means sour in Kashmiri. Some people add tamarind, while others add lemon. We have added lemon here.

Lotus stems are a good source of dietary fiber and vitamins and they look like an edible snowflake. They have a crunchy and delicate flavor. As per healthline.com, Lotus stems help contain both fiber and complex carbohydrates. These two components work together to help manage your body’s cholesterol and blood sugar.

Where can I find lotus stem?

In Asian stores in the vegetable aisle. I buy them from H-Mart. This is what they look like.

How do I make Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru?

Firstly rinse and peel the lotus stems well. Chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used three small to medium lotus stems for this recipe. Roughly 4 and 1/4 cups chopped, about ½ a pound.

Secondly, when ready to cook, select sauté on the Instant Pot and adjust to normal. Thirdly, add oil. Also, after about 30 seconds, add in cumin seeds, asafoetida, whole dried red chili peppers, cloves, and whole black cardamom pods. 

Further, in about 30 seconds add in the chopped lotus stems and let them sauté for 2 minutes, keep stirring so that the oil gets coated well on the stems. 

Furthermore, add in the Kashmiri chili powder and stir well. In about 30 seconds add in ¼ cup water. Stir well.

Also, add in salt, ground fennel, ground ginger, ground cumin, serrano peppers and 1/2 cup water. Stir. 

Finally, close the lid and select manual/high pressure for 3 minutes. When done quick release the pressure and open the lid. Subsequently, add in lemon juice and mix well. If you want it less soupy you can select sauté and reduce the gravy.

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 Kashmiri Rajma – Rajma Masala Instant Pot

Instant Pot Kashmiri Paneer

Sookhi Palak Dal

Kashmiri Palak Chana

Kashmiri Haak Aloo

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Shilpa

This easy Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru is perfect for a weeknight dinner! Not too lemony, perfect, comforting and hearty. It's made with Kashmiri chili powder, ground fennel, ground ginger, and ground cumin.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine North Indian

Servings 4

Equipment

• Electric Pressure Cooker / Instant Pot

Ingredients

  

• 3 lotus stems, small to medium (1/2 pound) (4 and 1/2 cups when chopped)
• 6 tbsp oil of choice
• 1 tsp  cumin seeds  (jeera)
• 1/2 tsp asafoetida  (heeng)
• 2 whole dried red chili peppers
• 2 whole cloves   (laung)
• 2 whole black cardamom pod   (kali elaichi)
• 1 tbsp kashmiri chili powder
• 3/4 cup water (divided)
• 2 tsp salt
• 1 tsp ground fennel    (saunf powder)
• 1/2 tsp ground ginger   (sonth)
• 1 tsp  ground cumin    (jeera powder)
• 2 serrano peppers, small (whole) (hari mirch, optional)
• 4.5 tbsp lemon juice (juice of 1 large lemon)

Instructions

 

Prep

• Firstly rinse and peel the lotus stems well. Chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well.

Cook

• When ready to cook, select sauté on the Instant Pot , adjust to normal and add oil.
• After about 30 seconds, add in cumin seeds, asafoetida, whole dried red chili peppers, cloves, and whole black cardamom pods. 
• In about 30 seconds add in chopped lotus stems and let them sauté for 2 minutes, keep mixing so that the oil gets coated well on the lotus stems.
• Furthermore, add in the Kashmiri chili powder and stir well. In about 30 seconds add in ¼ cup water. Stir well.
• Also, add in salt, ground fennel, ground ginger, ground cumin, whole serrano peppers and 1/2 cup water. Stir. 
• Finally, close the lid and select manual/high pressure for 3 minutes. When done quick release the pressure and open the lid. Subsequently, add in lemon juice and mix well. If you want it less soupy you can select sauté and reduce the gravy.

Notes

• On a scale of 1 to 5, in terms of spice levels, I would place this dish at 3 with 1 being low and 5 being hot.
• Some people like lotus stems crunchy, some like them soft. 3 minutes pressure is for crunchy stems. If you like them soft, you can select 4 to 5 minutes.
• The whole spices (cardamom pods, cloves, and whole dried red chili pepper can be discarded, they don’t need to be consumed).

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