Nedar and haaq in yakni (lotus root and greens in curds)

1 servings

Ingredients

Quantity Ingredient
2 5 inch long lotus roots
1 bunch Spinach or kohl greens
4 Kashmiri red chillies
1 teaspoon Grated ginger
½ teaspoon Grated garlic
¼ teaspoon Turmeric
½ teaspoon Garam masala
½ cup Plain curds
Salt to taste
2 tablespoons Mustard; (or other ) oil

Directions

Clean and chop roots into 1" chunks.

Boil till tender. (Pressure cook or in plenty of water).

Wash drain and keep aside.

Clean and chop spinach into 1" pieces.

If using kohl greens, boil till halftender.

Wash drain and keep aside.

Heat oil, add ginger, garlic and stir for a minute.

Add chillies, stir. Add turmeric and salt.

Add curds and stir continuously till whitness is gone completely.

Add spinach roots and cook till gravy is almost semisolid.

Sprinkle garam masala, stir and remove from fire.

Serve hot with bread, kulcha or rice.

Making time: 30 minutes

Makes: 4 servings

Shelflife: Best fresh

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