Another journey through the vegetarian Kashmiri food.
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.
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.