Kashmir Style Nadru Palak made with fresh spinach and lotus stems and topped with crispy nadru chips is a must-try.
KASHMIRI NADRU PALAK
Ingredients
250 grams lotus stem (nadru), diagonally cut into 1 inch pieces
50 grams lotus stem (nadru), cut into thin slices
1 large bunch of spinach (palak), chopped
1 tsp oil + for deep frying
Salt to taste
2 tbsps mustard oil
1 tsp caraway seeds (shahi jeera)
¼ tsp asafoetida (hing)
¼ tsp dried ginger (sount) powder
¼ tsp fennel seeds (saunf) powder
A pinch of black salt + for sprinkling
¼ tsp Tata Sampann Garam Masala
Red chilli powder for sprinkling
Method
1. Heat oil in a kadai, add lotus stems and a pinch of salt, sauté on high heat for 5 minutes or till they turn golden brown and crisp. Set aside.
2. Heat mustard oil in the same kadai, let it smoke. Add caraway seeds, asafoetida, and spinach and mix well. Add salt and mix.
3. Add ¼ cup water and mix well. Cover and cook for 5 minutes or till the spinach softens, sautéing in between.
4. Slightly mash using the back of the spoon, add the prepared lotus stems, dried ginger powder, fennel seeds powder, black salt and Tata Sampann Garam Masala and mix well.
5. Add 2 tbsps water, cover and cook till the lotus stem is cook for 5-7 minutes or till they are cooked completely.
6. Heat sufficient oil in a non-stick pan, drop in the sliced lotus stem and deep fry till golden brown and crisp, drain on an absorbent paper, sprinkle black salt and red chilli powder.
7. Transfer the prepared nadru palak on a serving plate, garnish with the fried lotus stem and serve hot.
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