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A classic Kashmiri delight where crisp lotus stem meets a velvety spinach gravy. Spiced with fennel and ginger, this dish brings the unique flavors of the valley right to your kitchen table.
Prepare Vegetables
Blanch and Puree Spinach
Fry the Lotus Stem
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A classic Kashmiri delight where crisp lotus stem meets a velvety spinach gravy. Spiced with fennel and ginger, this dish brings the unique flavors of the valley right to your kitchen table.
This kashmiri recipe takes 50 minutes to prepare and yields 4 servings. At 216.36 calories per serving with 5.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy
Simmer and Serve
Add 150g of lightly fried paneer cubes along with the lotus stem for a richer, protein-packed version.
For a restaurant-style finish, stir in 2 tablespoons of fresh cream or cashew paste at the end of cooking.
For a different but equally authentic Kashmiri dish, substitute spinach with finely chopped Haak (collard greens). The cooking process will be similar, but Haak may require a slightly longer cooking time.
Spinach is a powerhouse of nutrients, providing a significant amount of iron, which is crucial for blood health, as well as vitamins A, C, and K, supporting vision, immunity, and bone health.
Lotus stem is packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The use of spices like dry ginger powder and turmeric provides natural anti-inflammatory benefits, which can help reduce inflammation in the body.
Yes, Nadir Palak is a very healthy dish. Spinach is rich in iron, vitamins A, C, and K, while lotus stem is an excellent source of dietary fiber, vitamin C, and essential minerals like potassium and copper. Using mustard oil also provides healthy fats.
One serving of Nadir Palak contains approximately 215-230 calories, making it a nutritious and relatively low-calorie main dish. The exact count can vary based on the amount of oil used.
You can use a neutral vegetable oil or ghee, but mustard oil is highly recommended as it imparts a unique, pungent flavor that is characteristic of authentic Kashmiri cuisine.
To prevent curdling, ensure two things: first, whisk the yogurt until it's completely smooth before adding it. Second, lower the heat to a minimum before adding the yogurt and stir continuously and quickly until it is fully incorporated into the gravy.
Fresh lotus stem (Nadir) is typically available at Indian or Asian grocery stores. If you cannot find it fresh, canned or frozen lotus stem slices are a good alternative. Just be sure to rinse them well before use.