Indians can make extensive versions of every meal. Lotus stem or kamal kakdi is a root vegetable popularly found in India, China, and Japan. Lotus stem contains iron, copper, zinc, magnesium, fibers, and vitamin C. It also boosts immunity and helps improve the productivity of red blood cells. Except for their nutrient value, here's how you use lotus stem in different dishes. Lotus stem can be eaten raw, boiled, stir-fried, pickled, pakoras, kebabs, or in the form of kofta curry accompanied with roti or rice. Lotus stem kofta curry is insanely full of Indian flavored, or even meat eats love this curry! Here we recommend you the recipe for lotus stem kofta curry.
Ingredients :
- 500-gram lotus root (washed and peeled)
- Fresh coriander (chopped)
- 1 small onion (finely chopped)
- 1-2 green chili (finely chopped)
- 2 tbsp ginger (minced)
- ½ cup besan/ chana dal flour
- Red chili and salt as per taste
- Oil fry frying
For gravy:
- 1 large onion (grounded)
- ½ cup tomato puree
- 1 tbsp ginger garlic paste
- 2 tbsp cashews paste
- 2 cup water
- 1-2 green cardamom
- 2-3 bay leaves
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 4 tbsp Amul cream
- Salt to taste
- 4 tbsp oil
How To Make Lotus Stem Gravy?
- Take the lotus stem and grate them completely. If you find some water in it, take a muslin cloth, keep the grated stem in the center, and pressure squeeze the water. And transfer the dry material into a mixing bowl.
- Add all dry ingredients; coriander, onion, green chili, ginger, gram flour, salt, and red chili.
- Mix all the ingredients gently and thoroughly, keep them aside.
- Heat the oil for frying; while oil heats, roll out the mixture into small balls.
- Now turn to fry the lotus stem koftas, deep fry them until they turn golden brown.
- Now prepare the gravy. Heat the oil add green cardamom and bay leaves once they get crackled. Add onion, ginger, garlic paste and saute them for a while now; add tomato puree and stir it.
- Add cashew nut paste and all the dry masala, turmeric, red chili, garam masala, salt and give a good stir; keep this on simmer.
- Once it is 60% cooked, add boiling water into it, keep the consistency according to your preference.
- Now add kofta into the gravy. Mix it and simmer on a medium flame for about 10-12 minutes.
- Once it is cooked, transfer it into a serving bowl, garnish it with chopped coriander leaves and Amul cream.
Enjoy lotus stem kofta gravy with whole wheat laccha paratha along with boondi raita.
