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A traditional Kashmiri curry featuring tender lotus stem (nadru) and vibrant spinach (palak) cooked in a fragrant spice blend. Hard-boiled eggs add a hearty, protein-rich element to this comforting and nutritious main course, best enjoyed with steamed rice.
For 4 servings
Prepare Core Ingredients
Sauté Nadru and Eggs
Create the Masala Base
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A traditional Kashmiri curry featuring tender lotus stem (nadru) and vibrant spinach (palak) cooked in a fragrant spice blend. Hard-boiled eggs add a hearty, protein-rich element to this comforting and nutritious main course, best enjoyed with steamed rice.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 355.62 calories per serving with 12.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Combine and Simmer
Finish and Serve
Omit the eggs and fresh cream. You can add 200g of pan-fried firm tofu or boiled potato chunks for extra substance.
For a richer, creamier texture, blend 10-12 soaked cashews into a smooth paste and add it along with the tomato puree.
Replace the eggs with 200g of pan-fried paneer cubes for a delicious vegetarian alternative. Add the paneer in the final 5 minutes of simmering.
Spinach is an excellent source of iron, essential for blood health and energy levels, while eggs provide high-quality protein for muscle repair and growth.
Lotus stem (nadru) is packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is rich in vitamins A and C from spinach and tomatoes, which are powerful antioxidants that help strengthen the immune system and protect against illness.
Nadru is the Kashmiri name for lotus stem or lotus root. It has a unique, crunchy texture and a mild, slightly sweet flavor. It's porous, which allows it to absorb the flavors of the curry beautifully.
One serving of this dish contains approximately 340-360 calories, making it a well-balanced and moderately caloric main course.
Yes, it is a very healthy dish. It provides a good balance of macronutrients with protein from eggs, complex carbohydrates, and healthy fats. It's also rich in iron and fiber from spinach and lotus stem.
Absolutely. Thaw the frozen spinach completely and squeeze out as much water as possible before blending it into a puree. You may need slightly less water in the gravy.
Fresh or frozen lotus stem can usually be found in Asian grocery stores, Indian markets, or the international section of larger supermarkets.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.