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Lotus Root Curry

Making time: 30 minutes
Makes: 4 servings


2 5" long lotus roots
1 bunch spinach or kohl greens
4 kashmiri red chillies
1 tsp. grated ginger
1/2 tsp. grated garlic
1/4 tsp. turmeric
1/2 tsp. garam masala
1/2 cups plain curds
salt to taste
2 tbsp. mustard (or other ) oil



  1. Clean and chop roots into 1" chunks.
  2. Boil till tender. (Pressure cook or in plenty of water).
  3. Wash drain and keep aside.
  4. Clean and chop spinach into 1" pieces.
  5. If using kohl greens, boil till half tender.
  6. Wash drain and keep aside.
  7. Heat oil, add ginger, garlic and stir for a minute.
  8. Add chillies, stir. Add turmeric and salt.
  9. Add curds and stir continuously till whitness is gone completely.
  10. Add spinach roots and cook till gravy is almost semisolid.
  11. Sprinkle garam masala, stir and remove from fire.
  12. Serve hot with bread, kulcha or rice.



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                                              Last modified: October 17, 2003