FastCurries
If you’re looking for a flavorful and unique dish to try, look no further than Lotus Stem and Turnip – Kashmiri Nadru Gogji recipe. This traditional Kashmiri delicacy combines tender lotus stems and earthy turnips in a rich and aromatic gravy. The best part? You can easily make it in your instant pot, saving you time and effort in the kitchen.
Preparing the Ingredients for Lotus Stem and Turnip – Kashmiri Nadru Gogji:
To start, you’ll need to gather the following ingredients: 782 grams (2 small) lotus stems, divided from the center into small 3 to 4 inch pieces, and 630 grams (4 and 1/4 cups) turnips, peeled and chopped into 1/2-inch thick circular pieces.
To clean the lotus stems, rinse them thoroughly under cold water to remove any dirt or impurities. Next, peel the lotus stems and chop them into small 3 to 4 inch pieces by cutting them in half from the center.
For the turnips, peel off the skin and chop them into 1 to 2-inch small circular pieces.
Cooking in the Instant Pot:
Now that your ingredients are prepped, it’s time to fire up your instant pot. Start by selecting the “saute” function and adding 1/4 teaspoon of heeng (asafoetida), 2 whole dried red chillies, and 2 cloves to the pot. Add in the lotus stems and saute for 5 minutes. Further, add the chopped turnips and continue to saute for an additional 3 minutes. Next, remove the lotus stems from the pot and set them aside. This step helps eliminate the raw smell of the lotus stems. Additionally the cooking time for turnips and lotus stems is diffrent so we will take out the lotus stems, cook the turnips and add the lotus stems back in.
To add a burst of flavors, sprinkle 2.5 tablespoons of Kashmiri chili powder into the pot and stir. Then, pour in 1/4 cup of water to prevent the Kahsmiri Chili from burning, followed by 3 teaspoons of salt. Stir. Furthermore add in an additional 1/2 cup of water. Stir the mixture well and add 1 teaspoon of ginger powder. Mix everything together thoroughly.
Now, close the instant pot lid and select the “manual” or “high pressure” setting for 3 minutes. Once the cooking time is complete, perform a quick pressure release. Add the lotus stems back to the pot and pour in 1 and 1/2 cups of water. Close the lid again and select manual for 2 minutes. Once done quick release the pressure. Enjoy with rice.
Conclusion:
In just a few simple steps, you’ve created a delightful Kashmiri lotus stems and turnip recipe using your trusty instant pot. The combination of tender lotus stems, flavorful turnips, and the aromatic spices makes for a mouthwatering dish that will leave you wanting more.
This recipe not only provides a unique taste experience but also showcases the versatility and convenience of cooking with an instant pot. Whether you’re a fan of Kashmiri cuisine or simply looking to try something new, this dish is sure to impress your family and friends. So grab your ingredients, fire up your instant pot, and get ready to indulge in the flavors of Kashmir.
Tried this recipe yet? Also, Give us a rating, comment below in the reply section and let us know what you think. Further, Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Tandoori Aloo – Air Fryer Spicy Indian Potatoes
Homemade Potato Smiley – Air Fryer Aloo Smiley
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Lotus Stem and Turnip – Kashmiri Nadru Gogji
Ingredients
- 2 lotus stems, small (782 grams) (5 cups chopped)
- 4 turnips, small (630 grams) (4 and 1/2 cups chopped)
- 1/4 tsp asafoetida (heeng)
- 2 whole dried red chili pepper
- 2 whole cloves
- 2 and 1/2 tbsp kashmiri chili powder
- 2 and 1/4 cup water (divided)
- 1 tsp ground ginger
- 3 tsp salt
Instructions
- To clean the lotus stems, rinse them thoroughly under cold water to remove any dirt or impurities. Next, peel the lotus stems and chop them into small 3 to 4 inch pieces by cutting them in half from the center.
- For the turnips, peel off the skin and chop them into 1 to 2-inch small circular pieces.
- Start by selecting the "saute" function and adding 1/4 teaspoon of heeng (asafoetida), 2 whole dried red chillies, and 2 cloves to the pot. Add in the lotus stems and saute for 5 minutes.
- Add the chopped turnips and continue to saute for an additional 3 minutes. Next, remove the lotus stems from the pot and set them aside. This step helps eliminate the raw smell of the lotus stems. Additionally the cooking time for turnips and lotus stems is different so we will take out the lotus stems, cook the turnips and add the lotus stems back in.
- To add a burst of flavors, sprinkle 2.5 tablespoons of Kashmiri chili powder into the pot and stir. Then, pour in 1/4 cup of water to prevent the Kahsmiri Chili from burning, followed by 3 teaspoons of salt. Stir. Furthermore add in an additional 1/2 cup of water. Stir the mixture well and add 1 teaspoon of ginger powder. Mix everything together thoroughly.
- Now, close the instant pot lid and select the "manual" or "high pressure" setting for 3 minutes. Once the cooking time is complete, perform a quick pressure release. Add the lotus stems back to the pot and pour in 1 and 1/2 cups of water. Close the lid again and select manual/pressure cook for 2 minutes. Once done quick release the pressure. Enjoy with rice.
