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A support dish served in big feasts and dinners. Nadier palak is best served with cooked rice or Rotis.
Lotus Roots :- 250 Gms
Spinach :- 1 KG
Mustard Oil :- 1 Cup
Cumin Seeds :- 1 tsp
A Sharp Knife
Kadai / Patila
Scrape lotus roots with the sharp knife. Slice the lotus roots into medium slices and wash it thoroughly.
Heat some oil in a kadai/ patila and fry the lotus roots for some minutes. Fume the oil with perforated ladle and take the roots out from the oil. Drain and keep the lotus roots aside for some time.
Add asafoetida, cumin seeds and cloves to the heating oil. Cool the oil for some time, stir and add turmeric and red chilli powder. Add a tbsp of water to the spice mixture.
Now add shredded spinach and mix all the ingredients in the kadai thoroughly. Cook the mixture for some time, until water comes out from the spinach leaves.
Add fried lotus root pieces, ginger, curd and Aniseed powder to the spinach and mix it all well.
Let curd blend with the mixture and wait for the water in the curry to evaporate.
When oil begins to separate from the mixture, add a cup of water and cook it for another 10 minutes.
Turn the entire mixture twice or thrice and ensure that the ingredients are blended with each other.
When oil begins to show, add the garam masala to the mixture and cook for additional 5 minutes.
Garnish the curry with coriander leaves and green chillies