Lotus Root with Kohlrabi Greens

Nadru Haak

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Both these vegetables are native to Kashmir and come alive in the presence of sweet fennel, pungent ginger, hot chiles, and smoky cardamom. This dish is a great sidekick to the robust lamb curry called Roghan josh; serve some basmati rice too.


  • 2 tablespoons canola oil
  • 2 dried red Thai or cayenne chiles, stems removed
  • 2</


  1. Heat the oil in a medium-size saucepan over medium-high heat. Add the chiles and cardamom pods, and cook until they sizzle and smell smoky-pungent, 10 to 15 seconds. Then add the kohlrabi leaves, a handful at a time, stirring them in until wilted.
  2. Stir in the lotus root, fennel, ginger, and salt. Stir to coat the vegetables with the spices, 1 to 2 minutes.
  3. <