Kashmiri Nadru Palak
Tender lotus stem slices simmered in a vibrant, spiced spinach gravy infused with traditional Kashmiri aromatics. This unique vegetarian delicacy offers a wonderful earthy crunch paired with a rich, flavorful sauce.
55min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Boil the sliced lotus stems in salted water for about 10 minutes until half cooked, then drain and set aside.
2
Blanch the chopped spinach in boiling water for 3 minutes, transfer to ice-cold water, and then blend into a smooth puree.
3
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then reduce heat and let it cool a bit.
4
Add cumin seeds, black cardamom, green cardamom, bay leaves, and asafoetida to the warm oil, letting them crackle.
5
Add the boiled lotus stem slices to the spices and fry for 3-4 minutes until lightly golden.
6
Stir in the dry ginger powder, fennel powder, and Kashmiri red chili powder, mixing well with the lotus stems.
7
Pour in the spinach puree and add water, bringing the mixture to a gentle boil.
8
Cover and simmer on low heat for 15-20 minutes until the lotus stems are tender and the flavors meld together.
9
Adjust salt if needed and serve hot with steamed basmati rice.
Ingredients
500g fresh spinach leaves, washed and chopped
250g lotus stem (nadru), peeled and sliced into rounds
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 black cardamom pods
3 green cardamom pods
2 bay leaves
1 teaspoon dry ginger powder (sount)
1.5 teaspoons fennel powder (saunf)
1/2 teaspoon asafoetida (hing)
1/2 teaspoon Kashmiri red chili powder
Salt to taste
1 cup water
*This AI-generated recipe may contain inaccuracies.