Qorma-e-Nadroo — Print Recipe — The Culinary Codex

Sliced lotus root braised in a warming tomato and onion sauce with turmeric and coriander. This unique Afghan vegetable dish features the distinctive crunchy texture of lotus root transformed by slow cooking.

Ingredients

500g lotus root, peeled and sliced
1 large onion, diced
3 cloves garlic, minced
2 tomatoes, chopped
2 tbsp vegetable oil
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp red pepper flakes
1 cup water
Salt and pepper
Fresh cilantro for garnish

Instructions

1 Peel lotus root and slice into 5mm thick rounds. Rinse slices in cold water to remove excess starch and pat dry.
2 Heat oil in a heavy pot over medium heat. Saute diced onion until golden, about 8 minutes, stirring occasionally.
3 Add garlic, turmeric, coriander, cumin, and red pepper flakes. Cook for one minute until spices are fragrant.
4 Add chopped tomatoes and cook for 5 minutes until they break down into a sauce.
5 Add lotus root slices and water. Bring to a simmer, cover, and cook for 25-30 minutes until lotus root is tender but retains some bite.
6 Season with salt and pepper, garnish with fresh cilantro, and serve with rice or naan.

Did You Know?

Lotus root grows in the lakes and ponds of eastern Afghanistan, where it has been harvested as a prized vegetable for centuries.