How to make Kashmiri Nadru Palak - SK Khazana -
Kashmiris love both lotus stem and spinach and if you cook them together they are in heaven
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lotus stem (भें), Lotus stem (भें)
Cuisine : Indian, Kashmiri
Course : Main Course Vegetarian
For more recipes related to Kashmiri Nadru Palak - SK Khazana checkout Dahi Wala Bhein Aloo , Bhein Batate ki Sabzi, Stir Fried Lotus Stem, Lotus Stems, Waterchestnuts and Mushrooms in Sweet . You can also find more Main Course Vegetarian recipes like Farali Aloo ki Sabzi Aloo Ka Saag Aloo Matar Paneer Tofu Chilli Garlic
Kashmiri Nadru Palak - SK Khazana Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kashmiri Nadru Palak - SK Khazana Recipe
Lotus stem diagonally cut into 1 inch pieces 250 grams
Lotus stem thinly sliced 50 grams
Spinach chopped 1 bunch
Oil 2 teaspoons
Oil to deep fry
Salt to taste
Mustard oil 2 tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Asafoetida 1/4 teaspoon
Dried ginger powder (soonth) 1/4 teaspoon
Fennel seed (saunf) powder 1/4 teaspoon
Black salt (kala namak) as required
Garam masala powder 1/4 teaspoon
Red chilli powder to sprinkle
Method
Step 1
Heat oil in a non-stick kadai, add lotus stems and a pinch of salt, sauté on high heat for 5 minutes or till they turn golden brown and crisp. Drain on absorbent paper.
Step 2
Heat mustard oil in the same kadai till it begins to smoke. Add caraway seeds, asafoetida, and spinach and mix well. Add salt and a little water and mix. Cover and cook for 5-7 minutes or till spinach is cooked.
Step 3
Mash the spinach lightly with the spatula. . Add the sauteed lotus stems, dried ginger powder, fennel seeds powder, black salt and Tata Sampann Garam Masala and mix well.
Step 4
Reduce heat, add 2 tbsps water, cover and cook for 5-7 minutes or till they are just done. .
Step 5
Meanwhile heat sufficient oil in a deep pan, drop in the lotus stem slices and deep-fry till golden brown and crisp. Drain on absorbent paper, sprinkle black salt and red chilli powder.
Step 6
Transfer nadru palak on a serving plate, garnish with the fried lotus stem and serve hot with rice
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
