January 29, 2022

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
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method

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)

Equipment

  • 1 Pressure Cooker

Method
 

  1. Wash and clean the lotus root and spinach. Chop the spinach up
  2. Add the Mustard oil to the cooker and smoke it
  3. Once the oil has smoked. Add the Cumin and Black Cumin seeds
  4. Once they sizzle, add the Hing.
  5. Add the Lotus Root and Sauce until well roasted.
  6. Add the spinach stir constantly so that it doesn't burn until wilted
  7. Add the remaining salt, chili powder, fennel seed powder, dry ginger powder and stir well
  8. Add a bit of water and cover and cook for 1 whistle.
  9. Remove the lid and mix around. Can be simmered to remove a bit of water if desired.
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