Kashmir Nadir Palak Lotus Stem Spinach Mustard Oil Daily

Method

1. 1

   Peel and slice lotus stem into rounds. Boil in salted water 12 minutes until tender. Drain.

2. 2

   Heat 3 tbsp mustard oil to smoking. Reduce to medium.

3. 3

   Add dried red chillies. Add asafoetida.

4. 4

   Add the boiled lotus stem. Add turmeric and fennel powder. Toss and cook 3 minutes.

5. 5

   Add all the spinach at once. Toss on high heat. Cover immediately.

6. 6

   Cook on medium 4 minutes. Uncover and toss.

7. 7

   Cook 3 more minutes until spinach is completely wilted and any moisture has evaporated.

8. 8

   Season with salt. Serve with steamed rice.