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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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Kashmiri, North Indian
Ingredients Method Notes

Ingredients
  

Method
 

Prep
  1. Finely chop the spinach. Get rid of the stalks that are separated out while chopping.
Cook
  1. Select sauté on the instant pot and adjust to normal.
  2. Add oil to the pot.
  3. When the oil is hot add, asafoetida.
  4. Then add the finely chopped spinach. Stir and let the spinach sauté until it shrivels for roughly 2 minutes.
  5. Then add salt, Kashmiri chili powder, ground cumin, and water. Sauté for about one minute and stir well.
  6. Add the frozen lotus root. Stir well.
  7. Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
  8. Press cancel.
  9. Secure the lid on the pot and close the pressure-release valve.
  10. Select manual and cook at high pressure for 2 minutes.
  11. When cooking is complete, use quick release to depressurize. Open the lid.
  12. Transfer the cooked spinach and lotus root to a serving bowl.
Serve
  1. Serve with steamed rice, naan (Indian flatbread), or roti.

Notes

  • 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.