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Palak Nadir (Spinach & Lotus Stem Curry) Yum
Palak Nadir (Spinach & Lotus Stem Curry)
Course side dish
Cuisine kashmiri
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 bunch Spinach – (I added some kale as well)
  • 1 cup Lotus Stems – chopped (I used frozen)
  • 1 tsp chili powder Red – (or more to taste)
  • ½ tsp fennel Ground
  • ¼ tsp ginger Ground
  • ¼ tsp Salt Kala Namak Black /
  • ¼ tsp Asafetida / hing
  • 1 tsp Cumin seeds
  • to taste Salt
Course side dish
Cuisine kashmiri
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 bunch Spinach – (I added some kale as well)
  • 1 cup Lotus Stems – chopped (I used frozen)
  • 1 tsp chili powder Red – (or more to taste)
  • ½ tsp fennel Ground
  • ¼ tsp ginger Ground
  • ¼ tsp Salt Kala Namak Black /
  • ¼ tsp Asafetida / hing
  • 1 tsp Cumin seeds
  • to taste Salt
Palak Nadir (Spinach & Lotus Stem Curry)
Instructions
  1. Heat 2tsp oil in a pressure cooker; add the chopped lotus stems and saute until crisp tender. Remove into a bowl and set aside.
  2. In the same cooker, heat 1tbsp mustard oil and add cumin seeds and asafoetida. Once the seeds start to splutter, add the chopped spinach and salt. Cook until the water is evaporated, about 4~5 minutes.
  3. Add the red chili powder, ground fennel and ground ginger. Cook for 1~2 minutes.
  4. Add 1~1½cups of water. Cover the pressure cooker and cook for 2 whistles.
  5. Once the pressure releases, mash the greens lightly with a spoon. Add the fried lotus stems and kala namak; cook for 5 minutes.
Recipe Notes

Serve hot with steamed rice or roti.

Lets check out what my fellow marathoners have cooked today for BM# 39.

Linking to Fabulous Feast Friday# 10 being hosted by Valli & Prachi.

An InLinkz Link-up

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