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+ servings
spinach and lotus root curry

Nadru palak sabji

Lotus root and spinach curry
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish, sidedish, Traditional
Cuisine Autumn, diabetic friendly, gluten free, Indian, One pot, Spring, Summer, Vegan, Vegetarian, Winter
Servings 6 people


vegetables needed

  • 1 kg Spinach ( palak / pahadi palak)
  • 400 grams lotus root ( follow instructions above to clean)

masala ingredients

  • 2-3 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1/2 tsp black cumin ( not nigella / Kalonji seeds, just kala jeera)
  • salt to taste
  • 1 tbsp red chili powder 9 i use the kashmiri chilli powder, less spicy: use paprika if you cant find it)
  • 1 tbsp fennel seed powder
  • 1 tbsp dry ginger powder
  • 1 pinch Asafoetida


  • Wash clean and slice the lotus root. soak in water and set aside.
  • Wash, clean and finely chop or mince the palak and set aside
  • Into a heated pan add the oil followed by the cumin and the black cumin.
  • Once they start sizziling add the sliced lotus roots and saute them till well roasted.
  • Remove them from the oil and set aside.
  • Add the palak prepared into the remaining oil and fry off on gentle heat.
  • Add the salt, chilli powder, fennel seed powder, dry ginger powder and the hing and toss it around well.
  • Now add the lotus roots back again mix it in well.
  • Add a bit of water if the palak does not release much water, say Half a cup.
  • Cover and cook for 5 minutes.
  • Open the lid and mix around to see if excess water remains. If not the curry is ready.
  • Serve hot with rotis or naans.


This preparation is perfectly adaptable for a pressure cooker or instant pot. If so add in about a cup of water and you can have it in a curry form.
If freezing this recipe it stays well for about 2 months.
Tried this recipe?Let us know how it was!