- I kg palak (spinach).
- 300 g nadir (lotus stem).
- 1 table spoon salt.
- 2 table spoon mirchi powder (red chilly powder).
- 2 table spoon saunf (fennel powder).
- 1 tea spoon saunth powder (ginger powder).
- 1 tea spoon zeera (cumin).
- 1/2 tea spoon kala zeera (black cumin).
- 1/4 tea spoon hing (asafoetida).
- 3 ladles of mustard oil.
- Peel off nadru, cut them into small pieces and wash both palak and nadru.
- Heat oil in a cooker, fry nadru and keep them aside.
- Now put zeera, paalak along with hing, salt and fry till water evaporates.
- Put mirchi and stir till oil separates and dark red colour appears.
- Add one glass of water and mix saunf and saunth in it.
- Cover it with a lid and pressure cook for 5 minutes.
- Lift the lid, mesh paalak with a ladle and add fried nadru in it.
- Put kaala zeera and cook for another 5 minutes on low flame with constant stirring.
- Serve with boiled rice or chapatti.
note It is advised to prefer paalak of higher altitudes (pahadi paalak) if available because it is good in taste with refreshing flavour. Now-a-days (i.e. in winters) this type is available easily in market.