Nadur Aulo
January 15, 2013

Potato and lotus root curry served with rice or chapati (Indian flat bread)

Cuisine Kashmiri
Course Main Course
Serves 3
Method Pressure Cooker
Difficulty Easy
Cook Time 40  minutes
  • Cuisine Kashmiri
  • Course Main Course
  • Serves 3
  • Method Pressure Cooker
  • Difficulty Easy
  • Cook Time 40  minutes
Ingredients
lotus root
2  
medium size potatoes
3  
mustard oil(preferable) or cooking oil
5   teaspoon
cumin seeds
1/2   teaspoon
black cardamom
2  
red chilli powder
1/2   teaspoon
turmeric powder
1/4   teaspoon
ginger powder
1 1/2   teaspoon
fennel powder (saunf powder)
2   teaspoon
salt
1 1/2   teaspoon
water
2   cup
Instructions

1. Take 2 lotus roots. If you are in US, u would find these in a Chinese grocery stores.

2. In a cooker heat oil. Put cumin seeds in it and let the seeds roast. Now add cut potatoes and shallow fry them for 5-7 minutes.

3. Once potatoes are fried take them out and put cut lotus root in cooker and shallow fry them also for 5 minutes.

4. Once lotus root is fried, put potatoes back in cooker and add all the mentioned spices. Now add water, salt and black cardamoms in it. Pressure cook it. (Normally it takes 10-12 minutes to cook on medium heat).

5. Nadur Aulo is ready to serve.