NADRU PALAK/KASHMIRI NADRU PALAK/KASHMIRI STYLE LOTUS STEM-SPINACH CURRY
Kashmiri cuisine is one of the least explored ones in India though they serve the tastiest dishes. These have not gained the popularity they actually deserve. Some of them are so unique both in the veg and non-veg category, prepared with unusual ingredients and spices. These spices are warm and fragrant especially, saffron, dried ginger powder and fenal (saunf powder) . Most of their dishes are prepared in mustard oil which suits the cold weather of that region (mustard oil has a warm effect on the body)
Most of the Kashmiri dishes are part of Kashmiri Wazwan cuisine which is prepared by special cooks on celebrations and special occasions. This NADRU PALAK is one such dish. Lotus Stem or Nadru or Nadur is also called Bhey and Kamal Kakdi in Punjabi and Sindhi cuisines respectively. The dishes with lotus stem is a prominent part of Kashmiri cuisine for centuries as most of their water bodies produce this root vegetable in abundance.
WHAT IS NADRU/NADUR/LOTUS STEM
Nadru is a woody, edible lotus root known for its crunchy texture can grow as long as four feet. It has an earthy and nutty flavour with a fibrous texture at the same time that is quite unlike in any other vegetable. It can be steamed, deep-fried, braised or stir-fried
This highly fibrous root contains several vitamins and minerals with less saturated fats. Nadru is rich in dietary fibre, potassium, iron and vitamins B and C. Lots of dishes, from snacks to the main course are prepared with it around the whole region.
Sharing the recipe of lotus stem with spinach (palak). Most of you are familiar with palak cooked with paneer, aloo, mustard leaves or other goodies but if you already cook lotus stem in one way or the other, this Nadru Palak dish is a must-try which deserves to be appreciated
Prep time – 15 minutes
Cook time – 15 minutes
Course Main) Side dish
Cuisine – Indian (Kashmir)
Author – Bharti Dhawan
• Spinach/palak – 1 kg
• Lotus stem/kamal kakdi/NADRU – 300 gms
• Onion – 1 big
• Garlic cloves – 5-6
• Water for washing and boiling spinach – As required
• Water for washing and boiling NADRU/lotus stem – As required
• Salt – 1+1+1 tsp
• Haldi/turmeric – 1+1 tsp
• Kashmiri red chilly powder – 2 tsp
• Hing/Asefotida – 1 tsp
• Fenal/Saunf powder – 2 tsp
• Sounth powder/dry ginger powder – 1/2 tsp
• Bay leaf/Tej patta
DIRECTIONS TO MAKE SABZI
1- Firstly, separate spinach leaves from the stem and wash them so well to get rid of dust and mud
2- Blanch the spinach leaves in boiling water with 1 tsp of salt for 2 minutes
3- When done, sieve them through a colander and keep them aside. Squeeze boiled palak and chop them finely. Keep the spinach water aside for the gravy after blanching .
4- Peel and wash NADRU/lotus stem and chop them. Boil in sufficient water with 1 tsp of salt and turmeric (haldi powder) Boil for 3-4 minutes and take out in the colander
5- Heat mustard oil in a kadahi to the smoking point and add boiled nadru. Fry them till golden by turning at intervals. When done, take them out
6- In the same oil (add more if needed) add sliced onions and chopped garlic. Fry them
7- Add salt and all the spices and bhunow(roast) them for a while.
8- Add chopped spinach and bhunow nicely until you see oil on the sides
9- Add fried nadru/lotus stems and mix well with spinach. Bhunow again
10- Add spinach water and little more plain water as per the gravy is required. Cover the pan with a lid and allow the sabzi to boil for 4-5 minutes.
11- Check the sabzi after 4-5 minutes. Tasty and unique NADRU PALAK SABZI is ready to enjoy with roti or plain rice
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