Nadru Palak with Eggs
A unique Kashmiri dish that brings together tender lotus stem, fresh spinach, and boiled eggs in a light, fragrant gravy. The nadru soaks up the gentle spices while the spinach adds earthiness and the eggs make it a wholesome meal. A beautiful balance of textures and flavors from the Kashmir valley.
For 4 servings
- prep · ~10 min
Prepare the lotus stem and eggs.
1.Peel the lotus stem, slice into thin rounds, and soak in salted water for 10 minutes to prevent discoloration.2.Boil the sliced lotus stem in fresh water until just tender (8-10 minutes). Drain and set aside.3.Hard boil the eggs (8 minutes), cool, peel, halve, and set aside.TIPLotus stem discolors quickly after peeling — keep it submerged in water immediately after slicing. - saute · ~4 min
Wilt the spinach.
1.Heat 1 teaspoon of mustard oil in a pan over medium heat.2.Add the chopped spinach and a pinch of salt.3.Sauté until the spinach wilts completely and the moisture evaporates (3-4 minutes).4.Remove from heat, cool slightly, and blend to a coarse paste. Set aside. - temper · ~2 min
Make the tempering.
1.Heat the remaining mustard oil in a heavy-bottomed pan until it reaches its smoking point, then reduce heat to medium.2.Add cumin seeds and let them splutter (30 seconds).3.Add dried red chilies and asafoetida, stir briefly until fragrant (10 seconds).TIPMustard oil must be heated to its smoking point to lose its raw pungency — this is essential for authentic Kashmiri flavor. - saute · ~12 min
Build the onion-tomato base.
1.Add chopped onions to the tempering and sauté until golden brown (6-7 minutes).2.Add minced garlic and grated ginger, sauté until the raw aroma disappears (1 minute).3.Add chopped tomatoes and cook until they soften and the oil begins to separate (4-5 minutes). - saute · ~1 min
Add the spice powders.
1.Lower the heat, add turmeric powder, red chili powder, fennel powder, and dry ginger powder.2.Sauté for 30-40 seconds until the spices bloom and smell fragrant, taking care not to burn them.TIPKeep the heat low when adding powdered spices — they burn quickly and turn bitter. - simmer · ~15 min
Simmer the gravy with lotus stem.
1.Add the boiled lotus stem slices to the pan and stir gently to coat them with the spice mixture.2.Add the water and bring to a gentle simmer.3.Cover and cook for 8-10 minutes, allowing the lotus stem to absorb the flavors.4.Stir in the spinach paste and garam masala. Simmer for another 5 minutes until the gravy thickens slightly.TIPThe gravy should be semi-dry, clinging to the lotus stem — not watery. Adjust by simmering uncovered if needed. - assemble · ~2 min
Add the eggs.
1.Gently place the halved boiled eggs on top of the curry, yolk side up.2.Cover the pan and let it sit on the lowest heat for 2 minutes to warm the eggs through.TIPDon't stir the eggs into the curry — keep them whole on top for a beautiful presentation. - garnish
Finish and serve.
Garnish with chopped cilantro. Serve hot with steamed rice or naan.
TIPA final drizzle of raw mustard oil on top just before serving adds an incredible aroma — try it if you enjoy the authentic taste.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak peeled lotus stem in salted water immediately to prevent discoloration and maintain crispness.
- 2Heat mustard oil until it reaches its smoking point to mellow its sharp pungency for authentic Kashmiri flavor.
- 3Cook the spinach just until wilted, then blend to a coarse paste for a vibrant green color in the gravy.
- 4Bloom the powdered spices on low heat for 30-40 seconds to release their aroma without burning.
- 5Simmer the gravy uncovered at the end if it's too watery — it should coat the lotus stem thickly.
- 6Place halved eggs gently on top of the curry without stirring to keep them intact for presentation.
Adapt it for your goals.
Vegetarian (without eggs)
Omit the eggs and add cubed paneer or boiled potatoes in the final simmer for a protein boost while keeping the dish plant-based.
Low oilLow-oil
Reduce mustard oil to 1 tablespoon and use a non-stick pan — the spinach paste provides enough moisture to prevent sticking.
Mild spiceMild-spice
Skip the dried red chilies and reduce red chili powder to a pinch — great for those sensitive to heat while retaining the Kashmiri flavor profile.
High proteinHigh-protein
Replace the spinach with an equal weight of chard or kale, and add a dollop of Greek yogurt just before serving for extra creaminess and protein.
Why this is on our healthy list.
Rich in Iron
Spinach is a well-known source of iron, which supports healthy blood cells and energy levels, while the vitamin C in tomatoes helps its absorption.
Good Source of Protein
Hard-boiled eggs provide high-quality protein and essential amino acids, making this dish a complete meal for muscle maintenance.
Supports Digestion
Asafoetida and fennel powder aid digestion and reduce bloating, a traditional pairing in Kashmiri cuisine to balance the richness.
Anti-inflammatory Spices
Turmeric, ginger, and garlic contain compounds with natural anti-inflammatory properties that support joint and immune health.
Heart-Healthy Fats
Mustard oil is rich in monounsaturated and polyunsaturated fats, which can support healthy cholesterol levels when used in moderation.
Frequently asked questions
Yes, use 300g thawed frozen spinach. Squeeze out excess water after wilting to avoid a watery gravy, and skip the initial sauté step — just add it directly to the pan.
