Kamla's Lotus Stem in Spinach Curry

Cooking Time

40 minutes

Ingredients

250 grams lotus stem

1 bunch fresh spinach, chopped 

2 large onions, thinly chopped 

4 tomatoes, finely chopped 

4-5 green chilies, chopped

2 tablespoons ginger-garlic paste 

1/2 teaspoon cumin seeds

1 teaspoon red chili powder 

1/2 teaspoon turmeric powder

2 teaspoons coriander powder 

1/2 teaspoon garam masala powder 

1/4 teaspoon mango powder 

Fresh coriander, chopped 

2 tablespoons sesame oil or coconut oil 

Pink salt to taste

Directions:

1. Wash and peel the lotus stems and chop them into round medium-sized chunks. 

2. Pressure cook them with 1/2 teaspoon of salt. (Lotus stem will take about 5-6 whistles to become tender) 

3. Sieve the boiled lotus stem and keep aside. 

4. Wash and clean the chopped spinach in running water. Squeeze out the water from the spinach and keep them in the strainer.

5. Divide the spinach into three halves. Blanch the first half of the spinach, keep the second half of the chopped spinach aside, and add the third half of the spinach to the blanched tomato and make a puree.

6. Put a pot on the stove add heat oil. Add cumin seeds and sauté for few seconds. 

7. To this add green chilies, ginger, and garlic paste. 

8. Sauté for few more seconds and add onions. Cook them until they are translucent. 

9. Add tomato puree along with the spinach and add (blanched) chopped spinach as well. 

10. Add salt and all the spices. Mix properly and cook for 3-4 minutes on low flame. 

11. Now add boiled lotus stem along with 1 cup of water. 

12. Cover the pressure cooker with its lid and pressure cook the dish for 2-3 more whistles.

13. Uncover and garnish with fresh chopped coriander.

14. Serve hot with bajra roti or red rice.