Tomato Lotus Stem Curry – Kashmiri Tamatar Nadru are melt in your mouth lotus stems. As far as I am concerned, you can never have too many recipes for cooking lotus stems. Lotus stems are an easy side dish that go very well with white rice and minimal work!
What are lotus stems and where can I find them?
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 Tamatar Nadru in Kashmiri cuisine.
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. If you don’t want to use the fresh kinds you can find frozen chopped stems in the frozen aisle in an Indian grocery store.
How do I make Tomato Lotus Stem Curry – Kashmiri Tamatar Nadru in the Instant Pot?
First, rinse and peel the lotus stem well. Second, chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used 4 small lotus stems for this recipe. Roughly 4 cups chopped, about 1.59 oz.
Puree the tomatoes.
Cook Tomato Lotus Stem Curry – Kashmiri Tamatar Nadru –
Firstly, 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.
Secondly, when the oil is hot add asafoetida, whole dried chili pepper and sauté for about 30 seconds. Thirdly, add in cumin seeds, cloves, and cardamom pods.
When the cumin seeds splutter add in Kashmiri chili powder and stir. Next add in ¼ cup water immediately to prevent the chili from burning.
Furthermore, add in the tomato puree and sauté for a few minutes until the oil leaves the sides. Further add in ground ginger, ground fennel, ground cumin, salt and stir.
Then add in lotus stems and mix well. Finally add in ¾ cup water and mix well.
Further, close the lid and select manual/high pressure for 3 minutes. Furthermore, when done quick pressure release. Open the lid and add garam masala. Stir well. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.
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Also, Try some of our other Kashmiri recipe
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Tomato Lotus Stem Curry – Kashmiri Tamatar Nadru
Equipment
- Instant Pot
Ingredients
- 1.59 pounds lotus stem, 4 small (4 cups chopped)
- 1 large tomato, or 2 medium tomatoes (1 cup pureed)
- 4 tbsp oil of choice
- 1/4 tsp asafoetida (heeng)
- 1 whole dried red chili pepper
- 1 tsp cumin seeds (jeera)
- 2 whole cloves (laung)
- 2 whole black cardamom pod (kali elaichi)
- 1 and 1/4 tbsp kashmiri chili powder
- 1 cup water (divided)
- 1 tsp ground ginger (sonth)
- 1 tbsp ground fennel (saunf powder)
- 1 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp salt
- 1/2 tsp garam masala
Instructions
Prep
- 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 4 small lotus stems for this recipe. Roughly 4 cups chopped, about 1.59 oz.
- Puree the tomatoes.
Cook
- When the oil is hot add asafoetida, whole dried chili pepper and sauté for about 30 seconds. Thirdly, add in cumin seeds ,cloves, and cardamom pods. When the cumin seeds splutter add in Kashmiri chili powder and stir. Next add in ¼ cup water immediately to prevent the chili from burning.
- Add in the tomato puree and sauté for a few minutes until the oil leaves the sides.
- Add in ground ginger, ground fennel, ground cumin, salt and stir. Then add in lotus stems and mix well.
- Add in ¾ cup water and mix well. Close the lid and select manual/high pressure for 3 minutes. When done quick pressure release.
- Open the lid and add garam masala. Stir well. Transfer into a serving bowl right away. Serve hot over steamed rice.
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Since I had tried this lotus root curry our of my Kashmiri friend’s lunch box, we tried this recipe and happy to report that the outcome is very very close to the taste I still remember from the original Kashmiri preparation. Had it in the traditional way with steamed rice, and then also with rice and dahi. Awesome!
Hi Jaideep, Thank you so much for taking the time out to comment. I am so glad the recipe turned out well for you. Stay safe and healthy and I hope you continue trying some other recipes from fastcurries.