14 Apr Woste Haak te Nadru | Kashmiri Red Spinach with lotus stem

Posted at 14:43h in Glutenfree Recipes, Jammu & Kashmir food, Main Course by blessmyfoodbypayal 0 Comments

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Last Updated on April 14, 2025 by blessmyfoodbypayal

Woste Haak te Nadru | Kashmiri Red Spinach with lotus stem with step wise pictorial and video method.

Gluten-free

A beautiful red coloured leafy vegetable from Kashmir is called by the name Woste Haak, which is also spelled as waste haakh, wouste haak and vaste haak.

Besides these names, it is also called by a simple name red spinach as well.

This red leafy vegetable is usually available during winter season and can be seen across Jammu & Kashmir during the peak season.

Now even after the beginning of summers, it is still available at many places.

Couple of days back, we made the recipe of woste Haak and that was such a delicious that we couldn’t resist ourselves from making another recipe but with a slight twist this time.

Like earlier, this recipe too was suggested by Rohini. This time, we have added lotus stems popularly called Nadru alongwith vaste haak. And really this too came out too yum.

In our previous recipe in which waste haakh was cooked alone and in the present recipe as well, you must have noticed that we have added salt and red chilli powder at the end after boiling haak and Nadru.

The reason being that it is the tendency of leafy vegetables that they reduced in volume once boiled and in case you add the slices at the very beginning when their volume is too high, you may add extra spices.

So in leafy vegetables, it is always better to add spices, especially salt and red chilli powder at the end when the exact quantity of vegetable is in front of you.

HOW TO SERVE WOSTE HAAK TE NADRU?

Traditionally it is served with steamed rice but otherwise, you can enjoy it with roti, naan or paratha as well.

STEP WISE PICTORIAL RECIPE OF WOSTE HAAK TE NADRU

Pluck the leaves of wouste haakh and collect them in a bowl.

Wash them so well by changing water couple of times because there’s so much of dirt & sand in them.

Peel the lotus stems.

Cut them diagonally about 1/2 inches in length.

Wash them so well because their holes carry lots of dust.

Take mustard oil in a pressure cooker. The quantity of oil is high but this is how it is made. Let the oil heat to the smoking point.

Add cumin seeds and let them splutter.

Add lotus stems. Saute on high heat for 2 minutes or until the colour of Nadru begins to change slightly.

Add the red spinach.

Saute for a minute. During this, haakh will shrink.

Put a lid and let them cook for 6 whistles.

Once the pressure is released, open the lid. Haak & Nadru are properly cooked.

Add salt, kashmiri red chilli powder and beaten curd.

Start whisking otherwise curd will curdle. Keep stirring until curd begins to boil.

Thereafter leave the haak for simmering until water is completely or almost dry.

Woste Haak te Nadru is ready. Enjoy.

ALSO SEE

WOSTE HAAK TE NADRU – RECIPE CARD