Nadru Palak (Lotus Stem with Spinach)
Lotus stems are a plentiful resource in the lakes of Kashmir.
Nadru Palak (Lotus Stem with Spinach)
Lotus Stem cooked in spinach
Equipment
- 1 Pressure Cooker
Ingredients
- 1 kg Spinach (Washed and cleaned)
- 400 grams Lotus Root Frozen is perfectly fine, hard to find fresh
- 2-3 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Black Cumin
- to taste Salt
- 1 tbsp Kashmiri Red Chili Powder Can you Paprika as a substitute
- 1 tbsp Fennel Seed Powder
- 1 tbsp dry ginger powder
- pinch Hing (Asafoetida)
Instructions
- Wash and clean the lotus root and spinach. Chop the spinach up
- Add the Mustard oil to the cooker and smoke it
- Once the oil has smoked. Add the Cumin and Black Cumin seeds
- Once they sizzle, add the Hing.
- Add the Lotus Root and Sauce until well roasted.
- Add the spinach stir constantly so that it doesn't burn until wilted
- Add the remaining salt, chili powder, fennel seed powder, dry ginger powder and stir well
- Add a bit of water and cover and cook for 1 whistle.
- Remove the lid and mix around. Can be simmered to remove a bit of water if desired.