Palak Nadir

INGREDIENTS:

• I kg palak (Spinach). 
• 300 g nadir (Lotus stem). 
• 1 table spoon Salt. 
• 2 table spoon mirchi powder (red chilly powder). 
• 2 table spoon saunf (fennel powder). 
• 1 Tea spoon saunth powder (Ginger powder). 
• 1 Tea spoon zeera (cumin). 
• 1/2 Tea spoon kala zeera (black cumin). 
• 1/4 Tea spoon hing (Asafoetida). 
• 3 ladles of mustard Oil. 

How to make Palak Nadir

 

METHOD:

• Peel off nadru, cut them into small pieces and wash both palak and nadru. 
• Heat oil in a cooker, fry nadru and keep them aside. 
• Now put zeera, paalak along with hing, salt and fry till water evaporates. 
• Put mirchi and stir till oil separates and dark red colour appears. 
• Add one glass of water and mix saunf and saunth in it. 
• Cover it with a lid and pressure cook for 5 minutes. 
• Lift the lid, mesh paalak with a ladle and add fried nadru in it. 
• Put kaala zeera and cook for another 5 minutes on low flame with constant stirring. 
• Serve with boiled rice or chapatti.