🇮🇳 Indian Vegetarian

Nadru Palak Sabzi

Name: Nadru Palak Sabzi
Prep time: 11 min
Cook time: 23 min
Total time: 34 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 300 g, chopped Spinach; 1, finely chopped Onion; 2, chopped Tomato; 2-inch piece Ginger; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Red Chili Powder; 200 g, sliced Lotus Root

🇮🇳 Indian

Lotus stem with spinach, the Kashmiri nadru-palak pairing for rice. Simple, spiced straight-talk food — no gravy to hide behind. Serve hot with rotis, dal and a wedge of lemon.

Prep 11 min Cook 23 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Spinach300 g, chopped
Onion1, finely chopped
Tomato2, chopped
Ginger2-inch piece
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Red Chili Powder1 tsp
Lotus Root200 g, sliced

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and cut the spinach into even, bite-size pieces so everything cooks at the same pace.
2
Heat oil in a wide kadhai and crackle cumin seeds; fry the onions till lightly golden.
3
Add ginger garlic paste, cook out the raw smell, then bloom the turmeric, chili and coriander in the oil.
4
Fold in the spinach with the lotus root, sprinkle in a tablespoon of water, cover and steam until just done.
5
Uncover, raise the heat for two minutes to dry off any liquid, then shower with cilantro and a squeeze of lemon.

Chef's tip

Roasted peanut powder stirred in at the end adds body without cream.

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Watch how it's made

Video: Kashmiri Spinach and Lotus Stem | काश्मीरी पालक नदरू रेसिपी | Kamal Kakdi Aur Palak | Palak Nadru · on YouTube