Nadru Palak with Kashmiri Pulao

Instructions

1. 1

   Prepare the vegetables

   • Thoroughly wash the nadru, ensuring any mud is cleaned from the holes. Peel and slice it into 1/2-inch thick rounds.
   • In a pressure cooker, add the sliced nadru, 1 cup of water, and 1/2 tsp of salt. Cook for 3-4 whistles or until tender but not mushy. Drain and set aside.
   • Wash the spinach leaves well. In a large pot, bring water to a boil, add the spinach and blanch for 2 minutes. Immediately transfer to a bowl of ice-cold water to retain its green color.
   • Squeeze out all excess water from the spinach and blend it into a smooth puree. Set aside.
2. 2

   Make the gravy base

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking. This removes its pungent smell.
   • Reduce the heat, add cloves, black cardamom, and hing. Sauté for 30 seconds until fragrant.
   • Add the chopped onions and cook until they turn soft and golden brown, about 6-7 minutes.
   • Stir in the ginger paste and garlic paste. Cook for another minute until the raw smell disappears.
3. 3

   Cook the masala and combine

   • Lower the heat and add all the powdered spices: fennel powder, dry ginger powder, kashmiri red chilli powder, and turmeric powder. Sauté for 30 seconds, being careful not to burn them.
   • Slowly add the whisked curd, stirring continuously to prevent it from curdling. Cook for 3-4 minutes until the oil starts to separate from the masala.
   • Add the spinach puree and the remaining 3/4 tsp salt. Mix well and bring to a gentle simmer.
   • Add the cooked nadru slices to the gravy. Mix gently to coat. If the gravy is too thick, add 1/4 to 1/2 cup of warm water to adjust the consistency.
4. 4

   Simmer and serve

   • Cover the pan and let the curry simmer on low heat for 8-10 minutes, allowing the nadru to absorb the flavors of the spinach gravy.
   • Sprinkle the garam masala over the top, give it a final stir, and turn off the heat.
   • Let it rest for 5 minutes before serving.