Nadru Palak Recipe – Traditional Kashmiri Lotus Stem and Spinach Curry

Nadru and Palak Recipe: A Traditional Kashmiri Delight Packed with Health & Flavor



If you're searching for a unique and wholesome dish from the heart of Kashmir, the Nadru and Palak recipe is a must-try. Combining the crunchy texture of lotus stem (nadru) with the goodness of spinach (palak), this traditional Kashmiri dish brings together health, flavor, and culture in one comforting bowl.

In this post, you’ll discover how to prepare this spinach lotus stem curry step-by-step, explore its health benefits, and understand why it’s a hidden gem among traditional Kashmiri dishes.

Why You’ll Love Nadru Palak

  • Authentic Kashmiri taste
  • Rich in iron, fiber, and antioxidants
  • Perfect for vegetarians and health-conscious foodies
  • A unique twist to regular spinach curry

Whether you're from Kashmir or just a lover of regional Indian cuisine, Nadru Palak offers a memorable taste of tradition with a modern health twist.

Ingredients for Nadru and Palak (Serves 3–4)

  • 250g Nadru (lotus stem), peeled and sliced
  • 200g Palak (fresh spinach), cleaned and chopped
  • 2 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp fennel powder
  • ½ tsp dry ginger powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1–2 green chilies (optional)
  • 1½ cups water

How to Make Nadru Palak – Step-by-Step

Step 1: Prepare the Nadru (Lotus Stem)
Wash, peel, and slice the lotus stems into thin discs. Parboil them in salted water for 5–7 minutes to soften slightly. Drain and set aside.

Step 2: Blanch and Puree the Spinach
Blanch spinach in boiling water for 1–2 minutes. Strain and immediately transfer to cold water. Blend into a smooth puree and keep aside.

Step 3: Temper the Spices
Heat mustard oil in a pan until it reaches its smoking point. Let it cool slightly, then reheat and add cumin seeds. Once they crackle, add fennel powder, dry ginger powder, turmeric, and sauté briefly.

Step 4: Add Nadru & Cook
Add the sliced nadru to the pan and mix well with the spices. Sauté for 5–6 minutes.

Step 5: Combine with Spinach Puree
Add the spinach puree and green chilies. Mix well, add water, and bring the curry to a gentle boil. Cover and simmer for 10–12 minutes until nadru is fully cooked and infused with the spinach.

Step 6: Serve Hot
Garnish with a drizzle of ghee or fresh coriander (optional). Serve with steamed rice or Kashmiri roti for a complete meal.

Health Benefits of Nadru and Palak

  • Nadru (Lotus Stem): Rich in fiber, potassium, and Vitamin C. Great for digestion and immunity.
  • Palak (Spinach): Loaded with iron, folate, and antioxidants. Supports heart health and energy levels.

This combination makes Nadru Palak not just delicious but one of the most healthy Indian recipes you can enjoy guilt-free.

Tips to Make the Perfect Nadru Palak

  • Always boil nadru before cooking to remove any bitterness.
  • Don’t overcook spinach – blanch briefly to retain its nutrients and color.
  • Use mustard oil for an authentic Kashmiri aroma and taste.

Final Thoughts

Whether you're exploring Kashmiri nadru recipes or just looking for something unique and nutritious, Nadru Palak is an excellent dish to try. It’s a perfect blend of heritage and health, offering bold flavors and nourishing ingredients straight from the Kashmir valley.

Don’t forget to share this recipe with friends or family who love trying out traditional Kashmiri dishes or those who are looking to add more vegetarian Indian meals to their menu!

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