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Palak Nadir (Spinach & Lotus Stem Curry)

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine kashmiri
Servings 4 serving


  • 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


  • Heat 2tsp oil in a pressure cooker; add the chopped lotus stems and saute until crisp tender. Remove into a bowl and set aside.
  • 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.
  • Add the red chili powder, ground fennel and ground ginger. Cook for 1~2 minutes.
  • Add 1~1½cups of water. Cover the pressure cooker and cook for 2 whistles.
  • Once the pressure releases, mash the greens lightly with a spoon. Add the fried lotus stems and kala namak; cook for 5 minutes.


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