Kashmiri Palak Nadru, also known as lotus stem or Kamal Kakdi, is a delicacy from Kashmiri cuisine. Here’s a detailed recipe to prepare Kashmiri Nadroo:
Ingredients:
- 500g lotus stem (Nadroo), peeled and sliced
- 250g Palak (spinach) (cut and blanched)
- 2 tablespoons mustard oil (or any cooking oil)
- 1 teaspoon cumin seeds
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 2 cloves
- 1 bay leaf
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon fennel powder
- 1 teaspoon Kashmiri red chili powder (for color, adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground dry ginger powder (saunth)
- 1 teaspoon ground cumin seeds
- 1 cup yogurt, whisked
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Preparation of Lotus Stem:
- Peel the lotus stem and slice it into thin rounds or semi-circles. Soak the slices in cold water to prevent discoloration.
- Cooking Kashmiri Nadroo:
- Heat oil in a pan or kadhai over medium heat.
- Add cumin seeds, green cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for a minute until fragrant.
- Add ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
- Drain the sliced lotus stem and add it to the pan. Sauté for a few minutes.
- Add Blanched spinach.
- Add fennel powder, Kashmiri red chili powder, turmeric powder, ground dry ginger powder, ground cumin seeds, and salt. Mix well.
- Cook the lotus stem for about 5-7 minutes, stirring occasionally.
- Lower the heat, pour in the whisked yogurt gradually while stirring continuously to avoid curdling.
- Cover the pan and let it simmer on low heat until the lotus stem becomes tender and the flavors are infused, stirring occasionally. It may take around 15-20 minutes.
- Check for seasoning and adjust salt or spices if needed.
- Garnish and Serve:
- Once the lotus stem is cooked and the gravy thickens, garnish with chopped coriander leaves.
- Serve Kashmiri Nadroo hot with steamed rice or any bread of your choice.
Kashmiri Palak Nadroo carries a unique taste and texture, making it a delightful and distinctive dish. The blend of spices and the creamy yogurt-based gravy beautifully complements the mild crunchiness of the lotus stem.
