Nadier Palak
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Author sreya85 Yield No Value
Published Oct 14, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Curd/Yogurt Standing Time 1 hour

Recipe of Nadier Palak

Ingredient Name Quantity Unit
Aniseed Powder 1/2 Teaspoons
Ginger Powder 1/2 Teaspoons
Turmeric 1 Teaspoons
Red Chili Powder 1 Teaspoons
Asafoetida a Pinch
Cloves 3 Numbers
Cumin Seeds 1 Teaspoons
Mustard Oil 1 Cup
Spinach 1000 Grams
Lotus Roots 250 Grams
Curd 1/2 Cup
Green Chilies 3 Numbers
Green Coriander a Springs


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.
Posted Oct 14, 2007

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