Kashmiri Tamatar Palak Nadru – Instant Pot Spinach and Lotus Stem

Coated in tomato and spices, this Kashmiri Tamatar Palak Nadru – Instant Pot Spinach and Lotus Stem is a delicious easy side dish to pair with your next special meal.

What is Lotus Stem?

The lotus root aka the stem is frequently used as a vegetable in Asian and Indian cuisines within soups and curries. It can 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 stems 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 stem from for Kashmiri Tamatar Palak Nadru – Instant Pot Spinach and Lotus Stem?

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

What kind of lotus stem should I use for this Kashmiri Tamatar Palak Nadru – Instant Pot Spinach and Lotus Stem recipe?

For this particular recipe, I recommend using the frozen kind. Fresh lotus stem 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 stem.

How do we make this Kashmiri Tamatar Palak Nadru – Instant Pot Spinach and Lotus Stem recipe?

Firstly, rinse the baby spinach well in cold water. There is no need to chop it. We will blend it later. Additionally, you can use regular spinach instead of baby spinach. If you are using regular spinach then chop the spinach finely.

Secondly, puree the tomatoes in a blender and set them aside.

In order to make the Instant pot Kashmiri spinach and lotus stem, we need to select sauté on the instant pot. When the oil is hot, add in asafoetida, and chopped spinach. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel. Additionally, keep stirring intermittently to prevent the spinach from sticking to the pot. Furthermore, add in salt, Kashmiri chili powder, ground cumin, ¼ cup water, and stir well.

Using an immersion blender coarsely blend the spinach for a few seconds. Also, don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender  you can use a potato masher or the back of a ladle.

Further, add in pureed tomatoes and let them sauté for about 2 to 3 minutes until the raw tomato odor is eliminated.

Finally add the lotus stem, secure the lid on the pot and pressure cook for 2 minutes. When cooking is complete, use quick release to depressurize. Open the lid. Top with Kashmiri tikki masala (veri masala).

Transfer the cooked spinach and lotus stem to a serving bowl.

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Moreover, try some of our other recipes:

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry 

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Butternut Squash Curry – Instant Pot Indian Squash

Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry