Nadru Palak ( lotus stems with spinach)

Another journey through the vegetarian Kashmiri food.

Kashmiri Nadru Palak
Kashmiri Nadru Palak

Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). The are often fried and served as street snack food. For the dinner table the 2 most popular recipes are Nadru Yakhni ( yoghurt sauce)  and Nadru Palak ( Spinach). This recipe is for the latter but you can try our the delicious yoghurt recipe in my earlier post or my step by step guide on wikihow

Also take a look at my post and pictures of Lotus Seeds from last summer.

The ingredients are simple and the recipe is simple. I always use a pressure cooker with root vegetables as it locks in the ingredient and saves time but you can use a heavy bottomed pan.

Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.

The actual stems at my local asian market in Virginia  look like this:food for the soul (1)

I actually wanted something more tender so bought a bag of the frozen kind. The were fantastic.

The spinach can be fresh and organic. I blanch in in boiling water for a few minutes but you don’t have too. It just makes it easier to stir when cooking.

You can serve this with rice. I actually had it with quinoa which would not be typical but healthier.

Here is what you need

  • Bag of frozen lotus stems or fresh cleaned and sliced – about a pound
  • Organic spinach – a couple of bunches ( about 2 lbs)
  • cumin seeds – 1tsp
  • whole red chilis – 3
  • asafetida – 1/4 tsp
  • dry ground ginger – 1 tsp
  • red chilli pwd – 1/2 tsp
  • turmeric  – 1 tsp
  • dry ground coriander – 1 tsp
  • salt to taste
  • kashmiri vari – 1 tsp ( optional)
  • 1 tablespoon mustard oil

In a pressure cooker add some mustard oil and the cumin seeds and whole chillies

Once crackling, add the asafetida and then the lotus stems. fry for a few minutes. Add the spinach, ginger, turmeric, coriander and salt. If the spinach is fresh then let it wilt. If it is blanched then just stir it around for a bit.

You may need to add a 1/2 cup water if the mixture is on the dry side.

Pressure cook for about 4 whistles. Once you are able to open the cooker add the vari if using for that extra flavor and spice.

Exquisite!

Kashmiri Nadru Palak
Kashmiri Nadru Palak

This is a unique dish to take to Fiesta Friday hosted by  Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Hausfrau

10 thoughts on “Nadru Palak ( lotus stems with spinach)”

  1. I was looking for lotus stems just yesterday but couldn’t find any! I should have looked in the frozen section. Someone I follow on Pinterest posted lotus chips and they looked so beautiful I wanted to try to make them. But your dish looks equally beautiful, too! I wish I can try this! 😃

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  2. Thanks Angie…Chips sound delicious. Which reminds me that I have a really good simple recipe for lotus stem french fries for which the fresh ones are more appropriate. I hope to post that soon…

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  3. I love Lotus stems!! I used to hate it… and my parents used to tell me it’s good for people who got angry too much :p
    This sounds a wonderful preperation! I will have to look for some Lotus Stems now. Happy FF!

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