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
Cuisine: Indian (Kashmiri)
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!
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
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.