Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Shilpa

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

5 from 1 vote

This easy Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru is perfect for a weeknight dinner! Not too lemony, perfect, comforting and hearty. It's made with Kashmiri chili powder, ground fennel, ground ginger, and ground cumin.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4

Course: Side Dish

Cuisine: North Indian

Ingredients Equipment Method Notes

Ingredients

3 lotus stems, small to medium (1/2 pound) (4 and 1/2 cups when chopped)
6 tbsp oil of choice
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (heeng)
2 whole dried red chili peppers
2 whole cloves (laung)
2 whole black cardamom pod (kali elaichi)
1 tbsp kashmiri chili powder
3/4 cup water (divided)
2 tsp salt
1 tsp ground fennel (saunf powder)
1/2 tsp ground ginger (sonth)
1 tsp ground cumin (jeera powder)
2 serrano peppers, small (whole) (hari mirch, optional)
4.5 tbsp lemon juice (juice of 1 large lemon)

Equipment

Electric Pressure Cooker / Instant Pot

Method

Prep

Firstly rinse and peel the lotus stems well. Chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well.

Cook

When ready to cook, select sauté on the Instant Pot , adjust to normal and add oil.
After about 30 seconds, add in cumin seeds, asafoetida, whole dried red chili peppers, cloves, and whole black cardamom pods.
In about 30 seconds add in chopped lotus stems and let them sauté for 2 minutes, keep mixing so that the oil gets coated well on the lotus stems.
Furthermore, add in the Kashmiri chili powder and stir well. In about 30 seconds add in ¼ cup water. Stir well.
Also, add in salt, ground fennel, ground ginger, ground cumin, whole serrano peppers and 1/2 cup water. Stir.
Finally, close the lid and select manual/high pressure for 3 minutes. When done quick release the pressure and open the lid. Subsequently, add in lemon juice and mix well. If you want it less soupy you can select sauté and reduce the gravy.

Notes

On a scale of 1 to 5, in terms of spice levels, I would place this dish at 3 with 1 being low and 5 being hot.
Some people like lotus stems crunchy, some like them soft. 3 minutes pressure is for crunchy stems. If you like them soft, you can select 4 to 5 minutes.
The whole spices (cardamom pods, cloves, and whole dried red chili pepper can be discarded, they don't need to be consumed).