Nadur Palak

Lotus roots cooked in palak and fresh indian spices. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Lotus root, Fresh spinach leaves
Cuisine Kashmiri
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Nadur Palak

  • 1 kilogram Lotus root
  • 1/4 kilogram Fresh spinach leaves
  • 1/4 teaspoon Asafoetida
  • 56 tablespoons Oil
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Dry ginger powder (soonth)
  • 1/2 teaspoon Ver


  1. Clean, wash and chop the spinach coarsely. Scrape the lotus roots well. Cut into thick roundels and wash thoroughly.
  2. Mix asafoetida in one tablespoon of water. Heat oil and stir-fry the lotus roots for five minutes, add the asafoetida water, salt and chopped spinach.
  3. Stir-fry well till all the moisture is absorbed, then add red chilli powder, turmeric powder and dry ginger powder.
  4. Add one cup of water, cover with a lid and simmer till water almost dries up. Sprinkle crushed ver and remove from heat. Serve hot.

Nutrition Info

Calories 937
Carbohydrates 42.7
Protein 14.2
Fat 78.7
Other Fiber 12.5gm