Another journey through the vegetarian Kashmiri food.
Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). They are often fried and served as a street snack food. For the dinner table, the 2 most popular recipes are Nadru Yakhni (yogurt sauce) and Nadru Palak ( Spinach). This recipe is for the latter but you can try our the delicious yogurt 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:
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 freshly 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 chili 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 chilies
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.
This is a unique dish to take to Fiesta Friday hosted by Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Hausfrau
12 thoughts on “Nadru Palak ( lotus stems with spinach)”
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! 😃
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…
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!
Thats hilarious Dini…we finally found the “anger management” vegetable cure 🙂 Glad you liked the recipe and hope you try it.
This looks lovely and it was very interesting to learn about the lotus stems! Happy FF!
Thank you so much Mollie!
I have been missing out – and have never heard of lotus stems! I have several Asian markets near me- I’ll have to check it out. So pretty!
Thank you…I love that you are going to try and find this lotus stems in your local area market. Do let me know how it turns out.
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This looks amazing! I love the look of the lotus stems, I wonder if I can buy them at my local supermarket and give this a go. Thanks for sharing at Veggie Wednesdays
Thank you so much….hope you find them and let me know how the dish turns out.