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Palak Nadir: Spinach and Lotus Stem Curry [Vegan, Gluten-Free]
Palak nadir, or spinach and lotus stem curry, is a Kashmiri dish that is typically prepared for religious ceremonies or in the home. This quick recipe could not be easier to make and the result is earthy and delicious in spite of how few ingredients are used. It uses all... Read More
Ingredients You Need for Palak Nadir: Spinach and Lotus Stem Curry [Vegan, Gluten-Free]
How to Prepare Palak Nadir: Spinach and Lotus Stem Curry [Vegan, Gluten-Free]
- Heat 2 teaspoons oil in a pressure cooker; add the chopped lotus stems and saute until crisp-tender. Remove into a bowl and set aside.
- In the same cooker, heat 1 tablespoon mustard oil and add cumin seeds and asafoetida. Once the seeds start to splutter, add the chopped spinach and salt. Cook until the water is evaporated, about 4-5 minutes.
- Add the red chili powder, ground fennel, and ground ginger. Cook for 1-2 minutes.
- Add 1-1 1/2cups of water. Cover the pressure cooker and cook for 2 whistles.
- Once the pressure releases, mash the greens lightly with a spoon. Add the fried lotus stems and kala namak; cook for 5 minutes.
Notes
Recipe adapted from from Kashmiri Food Recipes.
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