Kashmiri Nadru Palak is a simple, delicious side dish that needs only 11 ingredients and a few minutes to make!
Lotus is one of the most beautiful flowers and they look similar to water lilies. Stems of these flowers are used in cooking for several hundreds of years in Indian cooking and they are known to be very nutritious. Though the ingredients used in Nadru Palak seem to be similar to those of Palak Paneer, the flavor is much different and it is equally good.
What makes Lotus Stem with Spinach Gravy so special?
The best part about Nadru Palak is there is barely any prior preparation required. The traditional method of making this dish involves blanching and blending of these leaves, then
Kashmiri Nadru Palak / Lotus Stem with Spinach Gravy Recipe
Serves 3-4
- Spinach – 4 cups ( 3 cups ground + 1 cup minced)*
- Lotus stem – Peeled and cubed small – 1/2 cup**
- Kashmiri Red chili powder – 1/2 tsp***
- Fennel Seeds – 1 tbsp
- Ginger Powder – 1/4
tsp - Cumin Seeds – 1/2 tsp
- Shah Jeera / Black Cumin Seeds – 1/2 tsp****
- Hing / Asafoetida – 1/8 tsp
- Oil – 2 tbsp (Preferably Mustard oil)
- Water – 1/4 cup ( Can add up to 1/4 cup more if required)
- Salt – to taste
- First, place a medium pan on medium high heat.
- Next, add 1 tbsp of oil and let it heat up.
- Then, shallow fry lotus stems for 5-7 minutes until crisp.
- After that, remove the pan off the heat and place the fried lotus stem pieces aside in a bowl.
- In a mortar crush the fennel seeds roughly and keep it aside.
- Now place the pan on medium high heat again, and add remaining oil.
- Once it is warm, add cumin seeds, black cumin seeds, crushed fennel seeds, hing and fry them for few seconds.
- Next, add ground and minced spinach and mix everything well. Don’t close the lid and cook spinach, else it’ll lose its color.
- After that, add 1/4 cup of water, salt, ginger powder, red chili powder and let the mixture cook for 3-4 minutes. If the consistency is too thick, add some more water.
- Later, mix the shallow fried lotus stems and let it cook for 2-3 minutes.
- Lastly, serve hot with rice or roti (flatbread)
*I have partially minced spinach for better texture. If you choose to ground it completely or mince in completely, you can do it. **Lotus stem is fibrous and crunchy. The traditional method recommends cutting lotus stems into discs, but I have cubed it for better texture. ***You can use any red chili powder you have on hand. Since this dish is an authentic Kashmiri recipe, I chose to use this. ****In case, you don’t have shah jeera on hand feel free to substitute with cumin seeds.
Eat Healthy! Live Happy!
Soumya
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