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Nadier Palak

Nadier Palak
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Nadier Palak Recipe, How To Make Nadier Palak Recipe

How to makeNadier Palak?How to cookNadier Palak?Learn the recipeNadier Palakby vahchef.For all recipes visit

About Recipe

How to make Nadier Palak

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Nadier Palak
Author : Vahchef
Main Ingredient : Curd/yogurt
Servings : 0 persons
Published date : November 14, 2016

Ingredients used in Nadier Palak
• 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 #39;Kadahi #39; or #39;Patila #39;, 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 #39;Kadahi #39; or #39;Patila #39; 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 #39;Garam Masala #39; or crushed #39;Vari Masala #39;. Stir and transfer to a Serving Bowl, and garnish with the chopped Green Chilies and Coriander Leaves. Serve.

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