Kashmiri Nadru Palak

Ingredients

• 250 grams lotus stem, thinly sliced
• 1 bunch spinach, chopped
• 2 teaspoons oil + to deep fry
• Salt to taste
• 2 tablespoons mustard oil
• 1 teaspoon caraway seeds (shahi jeera)
• 1/4 teaspoon asafoetida
• 1/4 teaspoon dried ginger powder (soonth)
• 1/4 teaspoon fennel seed (saunf) powder
• Black salt (kala namak) as required
• 1/4 teaspoon garam masala powder
• Red chilli powder to sprinkle

Method

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.
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.
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.
4. Reduce heat, add 2 tbsps water, cover and cook for 5-7 minutes or till they are just done. .
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.
6. Transfer nadru palak on a serving plate, garnish with the fried lotus stem and serve hot with rice