Kashmiri Nadru Palak Recipe

How to make Lotus stem and Spinach:

Objective: Learn how to make Lotus Stem with Spinach Curry in traditional Indian (Kashmiri) style.

Preparation Time: 10-15 minutes

Cooking Time: 15-20 minutes

Total time: 25-35 minutes

Servings: 4-5

Cuisine: Indian (Kashmiri)

Image showing cooked Lotus Stem and Spinach

Video: Video showing the detailed recipe

Video duration: 10:01 minutes.

Description: Nadru (Lotus Stem) and Palak (Spinach) is a very well known vegetable combo relished by one and all. Here I present you with the full recipe. Enjoy!

Video Showing How to cook Lotus Stem and Spinach


Recipe Specific Ingredients:

Spinach: 500 Gms

Lotus Stem: 500 Gms


Asafoetida: 1 pinch

Cumin Seeds: one tea spoon

Ginger Powder: 1 tsp

Fennel Powder: 2 tea spoons

Cloves: 3-4 pieces

Pepper Corn: 2 tsp

Coriander Powder: 1/2 tea spoon (Optional)

Big Cardamom: 5-6 Pieces

Cinnamon: 2 pieces of 1 inch length

Basic Ingedients:

Salt: 1 tsp (as per taste)

Chilly Powder: 1 tsp

Mustard Oil: for frying stems and 1 spoon for cooking

How to do Basic preparation:

Peel the Lotus Stems and clean them thoroughly with fresh water.

Cut the stems into pieces.

Boil the stems in water added with salt and little turmeric powder. This will clean the stems from inside. Discard the water and wash them with fresh water.

Clean the Spinach and wash with Luke warm water.

How to Fry the Lotus Stems:

Heat some oil in a pan.

Add the Lotus Stems and fry them a little till they change their colour to little brownish.




How to Cook:

Take Little oil (One spoon) in a pressure cooker and heat it.

Add little asafoetisa and cumins. Saute it well.

Add big cardamaon 2-3 pieces, green cardamom 2-3, connamon 1 piece, 3 cloves and saute it

Add the spinach and stir it well till the water dries out and you see oil coming out.

Add 1/2 tsp Ginger powder, 1 tsp fennel powder, 1/2 Turmeric powder, 1 tsp chilli powder, 1 tsp salt and mix it well.

Add little water so that spices don’t burn.

All the Lotus Stems and mix well.

Add little water so that the vegetable get covered with water.

Cover the pressure cooker till you hear the whistle.

Make the flame low and let it cook for another 5 minutes on low flame. take care stems don’t lose their crunch.

Switch off the flame. Take the steam out and open the lid.

Add powdered mixture of Cardamom, Cinnamon and pepper powder.

Let it boil for 2-3 minutes.

Turn off the flame and dish it out.

Serve it hot.

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About Sanjay Pandita 105 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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