Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru
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.
2serrano peppers, small (whole)(hari mirch, optional)
4.5tbsplemon juice(juice of 1 large lemon)
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.
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.
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.
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