Name: Lotus Root with Kohlrabi Greens (Nadru Haak)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon fennel seeds, ground; 8 ounces fresh lotus root, peeled and cut crosswise into ½-inch-thick slices; or 8 ounces frozen sliced lotus root (no need to thaw; see Tip); 6 cups thinly shredded fresh kohlrabi leaves (see box); 2 black cardamom pods; 2 tablespoons canola oil; ¼ cup heavy (whipping) cream; 2 dried red Thai or cayenne chiles, stems removed; 1 teaspoon coarse kosher or sea salt; 1 teaspoon ground ginger

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Method

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.
Stir in the lotus root, fennel, ginger, and salt. Stir to coat the vegetables with the spices, 1 to 2 minutes.