How to make Nadur Palak -
Authentic kashmiri delicacy of lotus roots and spinach
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lotus root (भें / नादरू), Fresh spinach leaves
Cuisine : Kashmiri
Course : Main Course Vegetarian
For more recipes related to Nadur Palak checkout Bhen Ki Sabzi, Sweet Chilli Lotus Root. You can also find more Main Course Vegetarian recipes like Soya Shashlik Masala Paneer Sizzler - SK Khazana Masala Khumb Mixed Sprouts Ussal
Nadur Palak Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Nadur Palak Recipe
Lotus root 250 grams
Fresh spinach leaves chopped 2 bunches
Asafoetida 1/4 teaspoon
Oil 5 tablespoons
Salt to taste
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Dry ginger powder (soonth) 1 teaspoon
Garam masala powder 1/2 teaspoon
Method
Step 1
Scrape the lotus root well. Cut into thick round slices and wash thoroughly. Mix the asafoetida with one tablespoon of water. Heat the oil in a pressure cooker and stir-fry the lotus roots for five minutes.
Step 2
Add the asafoetida mixture, salt and spinach. Add half a cup of water, seal the cooker with the lid and cook over medium heat till the pressure is released three times (three whistles).
Step 3
Remove the lid when the pressure has reduced completely. Stir in the chilli powder, turmeric powder and dried ginger powder. Simmer till almost all the water has dried up. Sprinkle garam masala powder and remove from heat. Serve hot.
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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.
