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 dry masalas with aromatics and the unique addition of black salt. This super tasty curry goes perfectly with either steamed rice or roti.
Serves Cooking Time
- 1 bunch mixed spinach and kale
- 1 cup lotus stems, chopped (can be fresh or frozen)
- 1 teaspoon Kashmiri red chili powder, plus more to taste
- 1/2 teaspoon ground fennel
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black salt/kala namak
- 1/4 teaspoon asafetida, garlic powder, or onion powder
- 1 teaspoon cumin seeds
- Salt, to taste
- 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.
Source/Adopted from: Pavani Nandula