Nadru Palak

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