Kamal Kakdi ke Kofte ( Vegan Side Dish )

First the promise. For the longest time, I have have been bombarding you all with dishes made with 'Lotus Stem'. No prizes for guessing that it is my current obsession/fixation/or whatever you choose to call it. But I swear upon all my years of cumulative culinary experience that this the last one I will be posting. That is at least for another month or two.

Ok. Now coming back to the recipe, it is yet another delicious preparation that goes rather well with rotis or even pulao. Unlike the melt in the mouth koftas that one is accustomed to, this one is quite a mouthful. But that does not mean that it is anything less delicious. When combined with the sweet, tangy and mildly spicy gravy, it is a most welcome change.

Read on for the recipe -


















Preparation Time - 40 mins

Ingredients -


  • 100 gm Lotus stem
  • 1 small potato
  • 3 tbsp besan
  • 1/2 tsp GG paste
  • 1/2 tsp red chili powder
  • salt to taste
  • Fortune Vivo oil for deep frying
For the gravy -

  • 1 large onion
  • 2 large tomatoes
  • 1 tsp GG paste
  • 2-3 cloves
  • 1 green cardamom
  • 1/2 inch cinnamon
  • 2 dry red chili
  • 2 tsp sugar
  • salt to taste
  • kasuri methi
  • 2 tsp oil
  • 4-5 cashews
  • 1/2 tsp cumin seeds
  • cilantro for garnishing


Preparation - Wash, peel and chop the lotus stem into 2-3 inch long pieces. Transfer to a pressure cooker along with 2 cups water and a little salt. Cook for 3 whistles.

Chop the potato into very small pieces. Or even better, grate it.

Keep aside till steam is released. Take out the lotus stem and transfer to a mixing bowl.

Mash it up. Add chopped/grated potato, besan, GG paste, chili powder and salt to the mixing bowl. Mix and bring everything together. Take small portions of it and shape into small lemon sized balls.

Cooking - Heat sufficient oil in a wok. Add 4-5 koftas at a time and fry to an even brown color . Remove and drain it on paper towels.

Heat 1 tsp oil in a nonstick pan. Add the whole spices and fry till aromatic.

Add the chopped onions and fry till translucent. Put in the GG paste and cook till raw smell goes away.

Finally add the chopped tomatoes and cook till mushy.

Add the kasuri methi and broken cashew to the wok and switch off the flame. Once it cools down, blend into a smooth puree.

Heat 1 tsp oil in the same pan. Add the cumin seeds and allow to splutter.

Add the puree along with 1 1/2 cups water, sugar and salt to taste. Bring to a boil and then let it simmer for 5-7 mins.

Once it reaches the right consistency, add the koftas and switch off the flame.

Garnish with chopped cilantro and serve hot/warm.
















For more 'Kamal Kakdi/Lotus Root' recipes , click HERE.

Comments

  1. One of my favourites. Used to have it regularly when i visited my sister's place where they had big lake joining their backyard. You have put it very innovatively.

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