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Nadier Palak

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Nadier Palak

	4.0 Stars based on 45 Reviews
Author : sreya85...	Published On : Oct 15, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Curd/Yogurt

Description : Nadier Palak Recipe made easy, learn how to make Nadier Palak Recipes at home.

Recipe of Nadier Palak
Ingredient Name	Unit	Quantity

Cloves	number	3
Curd	cup	1/2
Spinach	grams	1000
Aniseed Powder	tsp	1/2
Asafoetida	pinch	a
Cumin Seeds	tsp	1
Ginger Powder	tsp	1/2
Green Chilies	number	3
Green Coriander	springs	a
Lotus Roots	grams	250
Mustard Oil	cup	1
Red Chili Powder	tsp	1
Turmeric	tsp	1
Directions \| How to make Nadier Palak

1. In a steel \'Kadahi\' or \'Patila\', fry in oil, the Lotus Root slices for a few minutes, frequently fuming these with a perforated ladle. Take out with the same ladle after draining all oil, and keep aside in a bowl. Add Cumin Seeds, Cloves and Asafoetida to the Oil, after removing the \'Kadahi\' or \'Patila\' from the stove for a minute or two, to cool the oil a bit. Stir, and add Turmeric and the Red Chili Powder, along with a table spoon of water. Stir again till oil takes colour, and then add shredded Spinach, and go on turning with a steel ladle. After the Spinach leaves become limp, get cooked for a few minutes in the oil, and the water comes out of the leaves, add the fried Lotus Root pieces, beaten Curd, Ginger and Aniseed Powders, and continue turning with the ladle, till the Curd and Spices blend with the Vegetables and almost all water evaporates. 2. When the Spinach begins to get fried, is almost done along with Lotus Roots, and the oil begins to separate, add a cup of water and stir. Let cook for another 10 minutes or so, till the water soaks into the Spinach and the Lotus Roots. Turn twice or thrice in the meanwhile, so that no caking, at the bottom, takes place. 3. When oil again begins to show, add \'Garam Masala\' or crushed \'Vari Masala\'. Stir and transfer to a Serving Bowl, and garnish with the chopped Green Chilies and Coriander Leaves. Serve.

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Nadier Palak

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