Nadru Palak with Eggs
A traditional Kashmiri curry featuring tender lotus stem (nadru) and vibrant spinach (palak) cooked in a fragrant spice blend. Hard-boiled eggs add a hearty, protein-rich element to this comforting and nutritious main course, best enjoyed with steamed rice.
For 4 servings
Prepare Core Ingredients
- Wash spinach thoroughly. Blanch in boiling water for 2 minutes, then immediately transfer to an ice bath to preserve its color. Squeeze out all excess water and blend into a smooth puree.
- Clean the nadru slices meticulously under running water, using a small brush to clear the channels. Boil them in water with 0.25 tsp salt for 10-12 minutes until tender but still firm. Drain and set aside.
- Make a few shallow, diagonal slits on the hard-boiled eggs. This helps them absorb the gravy flavors.
Sauté Nadru and Eggs
- Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke and turns pale.
- Reduce the heat to medium. Carefully add the boiled nadru slices and sauté for 3-4 minutes until they develop light golden-brown spots. Remove with a slotted spoon and set aside.
- In the same oil, add the slit boiled eggs and sauté for 2-3 minutes, turning gently, until they form a light golden, slightly crisp layer. Remove and set aside.
Create the Masala Base
- In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium flame.
- Add cumin seeds and let them crackle for 30 seconds. Add the asafoetida and stir for a few seconds.
- Add the finely chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Cook the Gravy
- Add the tomato puree to the pan. Cook for 5-6 minutes, stirring occasionally, until it thickens and oil begins to separate from the masala.
- Lower the heat and add the dry spice powders: Kashmiri red chili powder, turmeric powder, fennel powder, and dry ginger powder. Mix well and cook for 1 minute.
- Pour in the spinach puree and cook for 3-4 minutes, stirring continuously.
Combine and Simmer
- Add the sautéed nadru slices, eggs, and 1 tsp of salt to the gravy. Gently mix to coat everything well.
- Pour in 250 ml of hot water. Stir, bring the curry to a gentle boil.
- Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the nadru and eggs to absorb the flavors of the gravy.
Finish and Serve
- Turn off the heat. Stir in the garam masala and the optional fresh cream for a richer finish.
- Let the curry rest, covered, for 5 minutes to allow the flavors to meld.
- Serve hot with steamed basmati rice or fresh roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic flavor, smoke the mustard oil until it's pale yellow before adding spices. This mellows its pungent taste.
- 2Cleaning the lotus stem (nadru) is crucial. Use a thin brush or skewer to clean the channels thoroughly under running water.
- 3Don't skip frying the nadru and eggs; it adds a fantastic texture and prevents them from becoming mushy in the gravy.
- 4To retain the vibrant green color of the spinach, blanch it for only 2 minutes and immediately plunge it into an ice bath.
- 5Use authentic Kashmiri red chili powder for a brilliant red color without overwhelming heat.
Adapt it for your goals.
Vegan
Omit the eggs and fresh cream. You can add 200g of pan-fried firm tofu or boiled potato chunks for extra substance.
Creamier GravyCreamier Gravy
For a richer, creamier texture, blend 10-12 soaked cashews into a smooth paste and add it along with the tomato puree.
With PaneerWith Paneer
Replace the eggs with 200g of pan-fried paneer cubes for a delicious vegetarian alternative. Add the paneer in the final 5 minutes of simmering.
Why this is on our healthy list.
Rich in Iron and Protein
Spinach is an excellent source of iron, essential for blood health and energy levels, while eggs provide high-quality protein for muscle repair and growth.
High in Dietary Fiber
Lotus stem (nadru) is packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Boosts Immunity
This dish is rich in vitamins A and C from spinach and tomatoes, which are powerful antioxidants that help strengthen the immune system and protect against illness.
Frequently asked questions
Nadru is the Kashmiri name for lotus stem or lotus root. It has a unique, crunchy texture and a mild, slightly sweet flavor. It's porous, which allows it to absorb the flavors of the curry beautifully.