Nadru Palak
Tender lotus stem slices simmered with spinach, fennel, and ginger in a light Kashmiri-style gravy. It is earthy, gently spiced, and comforting, with the crisp bite of nadru balancing the soft greens beautifully.
For 4 servings
- prep · ~10 min
Clean and slice the nadru.
Scrape the lotus stem well, rinse to remove any grit from the holes, and slice into medium rounds. Keep the pieces ready with the spinach and green chilies.
TIPRinse the sliced lotus stem two or three times so no mud remains inside the holes. - boil · ~12 min
Boil the nadru until just tender.
Bring 1 cup water to a boil in a pan, add the lotus stem slices, cover, and cook until tender but still slightly crisp.
TIPDo not overcook here; the nadru should hold its shape and finish cooking in the gravy. - saute · ~2 min
Heat the oil and bloom the spices.
1.Heat mustard oil in a pan until it reaches a smoking point, then lower the heat slightly.2.Add asafoetida and let it sizzle for a few seconds.3.Add dry ginger powder, fennel powder, and red chili powder.4.Stir quickly for 5 to 10 seconds so the spices do not burn. - simmer · ~6 min
Cook the spinach with the spices.
1.Add the chopped spinach to the pan and mix well with the spiced oil.2.Add the slit green chilies and cook until the leaves wilt down.3.Pour in the remaining 1 cup water and stir.4.Cook for 4 to 5 minutes until the spinach softens. - simmer · ~10 min
Add the nadru and finish the curry.
Add the boiled lotus stem along with its cooking liquid, then add salt and mix well. Simmer gently for 8 to 10 minutes until the gravy comes together and the nadru is fully cooked.
- serve
Serve hot.
Serve Nadru Palak hot as a Kashmiri side with steamed rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the sliced lotus stem several times so no grit stays trapped in the holes.
- 2Boil nadru only until a knife meets light resistance; it should finish cooking in the gravy.
- 3Let mustard oil reach smoking point first to mellow its raw sharpness before adding spices.
- 4Add powdered spices on low heat and stir only briefly, or fennel and ginger can turn bitter.
- 5Keep the spinach slightly loose with water; the gravy thickens as the nadru simmers.
- 6Use the nadru boiling liquid in the curry for extra earthy flavor and body.
- 7This dish tastes even better after a short rest, when the lotus stem absorbs the spiced spinach broth.
Adapt it for your goals.
No-chili
Skip the green chili and reduce the red chili powder for a gentler version that keeps the classic fennel-ginger profile.
thicker gravyThicker-gravy
Cook the spinach a little longer before adding nadru, or lightly mash some cooked spinach into the broth for a more coating curry.
garlic free sattvicGarlic-free-sattvic
This recipe is already naturally garlic-free and onion-free, making it suitable for a simple sattvic-style meal.
more nadruMore-nadru
Increase lotus stem for a heartier texture-forward dish if you want the nadru to be the main focus rather than the greens.
Why this is on our healthy list.
Fiber-Rich Vegetables
Lotus stem and spinach both add dietary fiber, making the dish feel satisfying while staying light.
Leafy Green Goodness
Spinach brings plant compounds and minerals commonly associated with dark leafy greens.
Light, Minimal Ingredient Curry
With a short ingredient list and a modest amount of oil, this is a simple curry that does not rely on cream or heavy gravies.
Frequently asked questions
It should be tender enough for a knife to pass through, but still have a slight crisp bite. If it turns soft and crumbly, it is overcooked.
