Collard and Lotus Stem Curry – Kashmiri Haak Nadru

Dinner in 20 minutes with this Instant Pot Collard and Lotus Stem Curry – Kashmiri Haak Nadru. This one-pot dinner with crunchy lotus stems (a fibrous crunchy vegetable) and collard greens is delicious and super easy to make. A good collard greens recipe doesn’t attempt to camouflage the flavor of the vegetable, but, rather, complement it. For this reason, I personally believe there shouldn’t be a lot of stir in cooking collard greens. You should totally try this Collard and Lotus Stem Curry – Kashmiri Haak Nadru recipe, it is easy, quick and delicious.

Packed with flavor from collard greens, lotus stems and asafoetida, your family will devour this quick scrumptious dinner right up!

What are lotus stems and haak in this Collard and Lotus Stem Curry – Kashmiri Haak Nadru?

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 Haak Nadru in Kashmiri cuisine. Haak means a type of green leaves.It could include Kale, Kohlrabi leaves, Collard greens and others. Nadru in Kashmiri means lotus stems.

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. Lotus stems are available in Asian stores in the vegetable aisle. I buy them from H-Mart.

What ingredients do I need for this Collard and Lotus Stem Curry – Kashmiri Haak Nadru recipe?

Collard greens, lotus stems, asafoetida, oil, whole dried chili pepper, salt, water, and serrano peppers.

Kashmiri tikki masala and baking soda are totally optional.

How do I make Collard and Lotus Stem Curry – Kashmiri Haak Nadru?

Firstly, strip the leaves randomly by hand into 4 to 5-inch pieces each. You can discard the long stems. Then, rinse the collard greens well in a colander filled with water a couple of times. Drain all the excess water. I used 1 bunch collard greens for this recipe (roughly 6.5 ounces when chopped, 3.5 cups tightly squeezed in a measuring cup).

Secondly, rinse and peel the lotus stem 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 one medium lotus stem for this recipe. Roughly 1 and 1/4 cups chopped, about 6.4 oz.

Thirdly: Make 1/2 an inch slit in the serrano peppers. They need to be intact and whole.

Cook Collard Greens and Lotus Stem Curry – Kashmiri Haak Nadru:

Step 1:

First, select sauté on the Instant Pot and add oil. Kashmiri cuisine typically uses mustard oil. However, if you do not have mustard oil you can use any oil of choice.

Step 2:

Then, when the oil is hot add asafoetida, whole dried chili pepper and sauté for about 30 seconds.

Step 3:

Add water, and salt. Let the water boil. At this point you can add baking soda. This is totally optional. However, some people add it to maintain the green color of the haak.

Then add in the collard greens, slowly. This step is key. The collard greens need to be added in batches and stirred and submerged in the hot water. This enables the collard greens to maintain their green color.

When all the leaves are in the water, then added in chopped lotus stems.

Step 4:

Further add in 3 slit serrano peppers and stir well. Close the lid and select manual/high pressure for 3 minutes. When done quick pressure release. Open the lid and add the Kashmiri tiki masala (optional). Stir well. Transfer into a serving bowl right away. Serve hot over steamed rice.

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 Kashmiri recipes:

Kashmiri Tamarind Eggplant – Instant Pot Kashmiri Baingan

Butternut Squash Curry – Instant Pot Indian Squash

Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot

Collard and Lotus Stem Curry – Kashmiri Haak Nadru

Shilpa

Dinner in 20 minutes with this Instant Pot Collard and Lotus Stem Curry – Kashmiri Haak Nadru. This one-pot dinner with crunchy lotus stems (a fibrous crunchy vegetable) and collard that is delicious and super easy to make.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main Course, Side Dish

Cuisine Indian, Kashmiri, North Indian

Servings 4

Equipment

• Electric Pressure Cooker

Ingredients

  

• 4 tbsp oil of choice
• 1/2 tsp asafoetida  (heeng)
• 1 whole dried red chili pepper
• 1 cup water
• 1 tsp salt
• 1/2 tsp  baking soda  (optional)
• 3 serrano peppers, small slit lengthwise but still intact (hari mirch)
• 1 bunch chopped collard greens (3.5 cups tightly squeezed in measuring cup, 0.65 oz)
• 1 lotus stem (6.4 oz, 1 and 1/4 cups chopped)
• 1/2 tsp  kashmiri tikki masala  (optional)

Instructions

 

Prep

• Chop the collard greens by cutting out the stalk edges. Then cut each leaf into 4 to 5 pieces. Place the chopped leaves in a colander and wash extensively.
• Rinse and peel the lotus stem well. Chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well.
• Make a small slit in each serrano pepper but keep them intact, whole.

Cook

• Select sauté on the instant pot and add oil.
• When the oil is hot add asafoetida, whole dried chili pepper and sauté for about 30 seconds.
• Add water, and salt. Let the water boil. At this point you can add baking soda. (Adding baking soda is totally optional. However, some people add it to maintain the green color of the haak). Then add in the collard greens, slowly. This step is key. The collard greens need to be added in batches and stirred and submerged in the hot water. You can use a large spoon to press them down under the boiling water. This enables the collard greens to maintain their green color. When all the leaves are in the water, then add in the chopped lotus stems.
• Add in 3 slit serrano peppers and stir well. Close the lid and select manual/high pressure for 3 minutes. When done quick pressure release. Open the lid and add the Kashmiri tikki masala (optional). Stir well. Transfer into a serving bowl right away. Serve hot over steamed rice.
  
  

Notes

• The baking soda is added to maintain the green color of the collard greens. This step is totally optional. I don’t add it on a regular basis.
• Kashmiri tikki masala is not easily available in U.S. stores. So if you don’t have it, you can ignore that part.
• Traditionally, Kashmiri food was made in mustard oil. However, people these days use oil of their choice.

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