Nadir Palak
Tender slices of lotus stem simmered with fresh spinach in a mild, aromatic Kashmiri spice base. This unique dish pairs the earthy crunch of lotus stem with the velvety texture of pureed spinach, seasoned with dry ginger and fennel for an authentic taste of the Kashmir valley.
For 4 servings
- prep
Prep the lotus stem and spinach.
1.Peel the lotus stem and slice into thin, even rounds. Rinse well.2.Blanch spinach in boiling water for 2 minutes, then transfer to ice water.3.Drain spinach and blend to a smooth puree. Set aside.4.Boil lotus stem slices in fresh water for 5 minutes until just tender. Drain well.TIPBlanching spinach keeps the dish vibrant green. Don't skip the ice bath. - saute · ~3 min
Temper the whole spices.
1.Heat mustard oil in a heavy-bottomed pan until it reaches its smoking point.2.Lower the heat, add cumin seeds and let them crackle.3.Add dried red chilies, crushed cardamom, and asafoetida. Sauté for 30 seconds until fragrant.TIPLet the mustard oil smoke first to mellow its pungency, then cool slightly before adding spices. - saute · ~1 min
Build the spice base with powders.
1.Immediately add ginger powder, fennel powder, turmeric, and red chili powder.2.Sauté on low heat for 20-30 seconds, stirring continuously to avoid burning.3.Add 2 tablespoons of water to prevent the spices from scorching.TIPPowder spices burn fast. Keep the heat low and have water ready to deglaze. - simmer · ~12 min
Combine lotus stem and spinach.
1.Add the drained lotus stem slices to the pan. Stir to coat with the spice mix.2.Pour in the spinach puree and mix well.3.Season with salt, cover, and simmer on low heat for 10-12 minutes.4.Stir occasionally. If the mixture sticks, add a splash of water.TIPThe lotus stem should absorb the spinach and spices, creating a dish that clings together rather than swimming in gravy. - garnish
Finish and serve hot.
Once the excess moisture evaporates and the sabzi looks glossy and dark green, transfer to a serving bowl. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice lotus stem into thin, even rounds to ensure uniform tenderness and quick absorption of spices.
- 2Mustard oil must be heated to its smoking point first to remove its sharp bitterness before adding spices.
- 3Blanch spinach in boiling water for exactly 2 minutes, then plunge into ice water to lock in a vibrant green color.
- 4Do not overcook the spinach puree or it will turn muddy brown; simmer just until the lotus stem is tender.
- 5Add water only in small splashes if the dish dries out — Nadir Palak should be a semi-dry, clinging sabzi, not a gravy.
Adapt it for your goals.
Vegan
This recipe is already vegan — it uses no dairy or animal products. For extra richness, stir in a splash of coconut milk at the end.
low oilLow-oil
Reduce mustard oil to 1 tablespoon and sauté the tempering in a splash of water once the cumin cracks. The spinach puree still brings enough body and flavor.
protein boostProtein-boost
Add a handful of boiled chickpeas or paneer cubes along with the lotus stem for a more filling meal. Adjust simmering time to warm the add-ins through.
jainJain
Omit asafoetida (skip it entirely or use a Jain-friendly asafoetida) and replace the dried red chilies with a pinch of red chili powder. The dish remains fully plant-based and spice-forward.
Why this is on our healthy list.
Iron-Rich Greens
Spinach provides a significant amount of non-heme iron, which can be better absorbed when paired with the vitamin C naturally present in the greens.
Gut-Friendly Fiber
Lotus stem is a good source of dietary fiber, supporting healthy digestion and helping maintain steady blood sugar levels.
Low in Saturated Fat
This dish uses only a small amount of mustard oil, making it a low-fat option with heart-healthy monounsaturated and polyunsaturated fats.
Anti-Inflammatory Spices
Turmeric, ginger, and fennel each contain compounds that help reduce inflammation in the body, supporting overall well-being.
Frequently asked questions
Yes, thaw and squeeze out excess water before blending into a puree. The color will be slightly less vibrant, but the texture and taste remain true.
