Name: Kamal Kakdi aur Matar ke Koftey recipe by Anshu Matta at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Kamal kakdi (lotus stem, grated) - 1 cup; Potato (boiled, grated) - 1 cup; Onions (finely chopped) - 1/4 cup; Boiled/frozen green peas - 1/4 cup; Ginger (grated) - 2 inch; Garlic (finely chopped) - 2 to 3 cloves; Green chilies (finely chopped) - 2 to 3; Kasoori methi powder - 1 tsp; Coriander powder - 2 tsp; Red chili powder - 2 tsp; Anaardana powder - 1 tsp; Salt - as per taste; Besan (gramflour/ chickpea flour) - 2 to 3 tbsp, enough to bind the veggies; Oil - for frying + 1/2 tbsp; for gravy:; Onions (medium size, finely chopped) -1; Tomatoes (pureed) - 2; Ginger-Garlic paste - 1 tsp; Khoya (optional) - 2 tbsp; Cumin seeds - 1 tsp; Black pepper corns - 3 to 4; bay leaf - 1; Turmeric powder - 1 tsp; red chili powder - 1 to 2 tsp; Coriander powder - 1/2 tsp; Kasoori methi powder - 1 tsp; Garam masala powder - 1 tsp; Salt - as per taste; Oil - 2 tbsp

Ingredients Serving: 4

Kamal kakdi (lotus stem, grated) - 1 cup
Potato (boiled, grated) - 1 cup
Onions (finely chopped) - 1/4 cup
Boiled/frozen green peas - 1/4 cup
Ginger (grated) - 2 inch
Garlic (finely chopped) - 2 to 3 cloves
Green chilies (finely chopped) - 2 to 3
Kasoori methi powder - 1 tsp
Coriander powder - 2 tsp
Red chili powder - 2 tsp
Anaardana powder - 1 tsp
Salt - as per taste
Besan (gramflour/ chickpea flour) - 2 to 3 tbsp, enough to bind the veggies
Oil - for frying + 1/2 tbsp
for gravy:
Onions (medium size, finely chopped) -1
Tomatoes (pureed) - 2
Ginger-Garlic paste - 1 tsp
Khoya (optional) - 2 tbsp
Cumin seeds - 1 tsp
Black pepper corns - 3 to 4
bay leaf - 1
Turmeric powder - 1 tsp
red chili powder - 1 to 2 tsp
Coriander powder - 1/2 tsp
Kasoori methi powder - 1 tsp
Garam masala powder - 1 tsp
Salt - as per taste
Oil - 2 tbsp

Instructions

Combine grated potato, lotus stem and chopped green chilies in a bowl.
Heat 1/2 tbsp oil in a wok and add in grated ginger and chopped garlic.
Saute for few seconds after which add chopped onions. Saute till onions turn golden brown
Next, add green peas and cook, coarsely crushing with the help of spatula.
Once the peas change a little color, switch off the flame and add them in the potato and lotus stem mixture.
Add all dry spice powders, salt and besan; combine nicely. There's no need to add water as grated vegetables have enough moisture.
Shape the mixture into lemon size balls.
In the meanwhile, heat oil for frying. Slide in the kofta balls and fry on medium flame until koftas turn golden brown.
Dish out on absorbent paper and keep aside until we make the gravy.
In a pressure cooker, add 2 tbsp oil.
Add in cumin seeds, black pepper corns and bay leaf.
Once the seeds splutter, add in chopped onions and fry until they turn golden.
Next, add ginger-garlic paste and saute for few seconds.
Add all spice powders (except kasoori methi powder and garam masala) and saute well for 2 to 3 seconds.
Now, add tomato puree; cook until oil starts separating.
Next, add khoya and again saute for a second or two.
Add around 2 cups of water, cover the cooker with lid and let cook for 1 whistle.
Add the koftas in gravy and let them soak for 10 minutes.
Just before serving, garnish with garam masala and kasoori methi powder.
You can also drizzle with some fresh cream, which will further enhance its flavor and texture.

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