Nadur Palak Lotus roots cooked in palak and fresh indian spices. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 26 Feb 2016 in Recipes Course 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 Serve 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 Method Clean, wash and chop the spinach coarsely. Scrape the lotus roots well. Cut into thick roundels and wash thoroughly. 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. Stir-fry well till all the moisture is absorbed, then add red chilli powder, turmeric powder and dry ginger powder. 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 #Lotus root #Salt #Ver Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article