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Instant Pot Palak - Kashmiri Spinach Lotus Stem - Nadru

This a delicious and super easy recipe with lotus root and spinach. You don't need onions or tomatoes and is cooked under 20 minutes.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Kashmiri, North Indian
Servings 2




  • Finely chop the spinach. Get rid of the stalks that are separated out while chopping.


  • Select sauté on the instant pot and adjust to normal.
  • Add oil to the pot.
  • When the oil is hot add, asafoetida.
  • Then add the finely chopped spinach. Stir and let the spinach sauté until it shrivels for roughly 2 minutes.
  • Then add salt, Kashmiri chili powder, ground cumin, and water. Sauté for about one minute and stir well.
  • Add the frozen lotus root. Stir well.
  • Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
  • Press cancel.
  • Secure the lid on the pot and close the pressure-release valve.
  • Select manual and cook at high pressure for 2 minutes.
  • When cooking is complete, use quick release to depressurize. Open the lid.
  • Transfer the cooked spinach and lotus root to a serving bowl.


  • Serve with steamed rice, naan (Indian flatbread), or roti.


  • This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
  • Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy. 
  • Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
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