Tomato Lotus Stem Curry – Kashmiri Tamatar Nadru

Shilpa

Tomato Lotus Stem Curry – Kashmiri Tamatar Nadru

5 from 1 vote

Tomato Lotus Stem Curry – Kashmiri Tamatar Nadru are melt in your mouth lotus stems. As far as I am concerned, you can never have too many recipes for cooking lotus stems. Lotus stems are an easy side dish that go very well with white rice and minimal work!

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 4

Course: Main Course, Side Dish

Cuisine: India, Indian, Kashmiri

Ingredients Equipment Method Notes

Ingredients

1.59 pounds lotus stem, 4 small (4 cups chopped)
1 large tomato, or 2 medium tomatoes (1 cup pureed)
4 tbsp oil of choice
1/4 tsp asafoetida (heeng)
1 whole dried red chili pepper
1 tsp cumin seeds (jeera)
2 whole cloves (laung)
2 whole black cardamom pod (kali elaichi)
1 and 1/4 tbsp kashmiri chili powder
1 cup water (divided)
1 tsp ground ginger (sonth)
1 tbsp ground fennel (saunf powder)
1 tsp ground cumin (jeera powder)
1 and 1/2 tsp salt
1/2 tsp garam masala

Equipment

Instant Pot

Method

Prep

Rinse and peel the lotus stem well. Chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used 4 small lotus stems for this recipe. Roughly 4 cups chopped, about 1.59 oz.
Puree the tomatoes.

Cook

Select sauté on the instant pot and add oil. Kashmiri cuisine typically uses mustard oil. However, if you do not have mustard oil you can use any oil of choice.
When the oil is hot add asafoetida, whole dried chili pepper and sauté for about 30 seconds. Thirdly, add in cumin seeds ,cloves, and cardamom pods. When the cumin seeds splutter add in Kashmiri chili powder and stir. Next add in ¼ cup water immediately to prevent the chili from burning.
Add in the tomato puree and sauté for a few minutes until the oil leaves the sides.
Add in ground ginger, ground fennel, ground cumin, salt and stir. Then add in lotus stems and mix well.
Add in ¾ cup water and mix well. Close the lid and select manual/high pressure for 3 minutes. When done quick pressure release.
Open the lid and add garam masala. Stir well. Transfer into a serving bowl right away. Serve hot over steamed rice.

Notes

This dish is not meant to be very soupy. However if you like gravy you can add an additional 1/4 cup water.

Kashmiri cuisine typically uses mustard oil. However, if you don't have it you can use oil of choice.

You can also cook this in a pressure cooker on the stove. In case you don't have an instant pot. Pressure cook for 5 minutes on the stove top on medium flame and open the lid when the pressure drops.

The whole spices and dried red chili pepper can be discarded, they don't need to be consumed.