Name: Kamal Kakdi aur Matar ke Koftey recipe by Anshu Matta at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Ingredients (for koftas - yields 8 to 10 koftas); 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 teaspoon; Coriander powder - 2 teaspoon; Red chili powder - 2 teaspoon; Anaardana powder - 1 teaspoon; Salt to taste; Besan (gramflour/ chickpea flour) - 2 to 3 tablespoon, enough to bind the veggies; Oil - for frying + 1/2 tablespoon; Ingredients (for gravy); Onions (medium size, finely chopped) -1; Tomatoes (pureed) - 2; Ginger-Garlic paste - 1 teaspoon; Khoya (optional) - 2 teaspoon; Cumin seeds - 1 teaspoon; Black pepper corns - 3 to 4; Bay leaf - 1; Turmeric powder - 1 teaspoon; Red chili powder - 2 teaspoon; Coriander powder - 1/2 teaspoon; Kasoori methi powder - 1 teaspoon; Garam masala powder - 1 teaspoon; Salt to taste; Oil - 2 tablespoon

ABOUT Kamal Kakdi aur Matar ke Koftey RECIPE

If you are looking for an exotic vegetarian curry recipe that is unique and absolutely crowd-pleasing, then this lotus stem kofta curry is a must-try. Serve it in one of your Diwali parties and get showered with endless compliments.

Ingredients Serving: 4

Ingredients (for koftas - yields 8 to 10 koftas)
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 teaspoon
Coriander powder - 2 teaspoon
Red chili powder - 2 teaspoon
Anaardana powder - 1 teaspoon
Salt to taste
Besan (gramflour/ chickpea flour) - 2 to 3 tablespoon, enough to bind the veggies
Oil - for frying + 1/2 tablespoon
Ingredients (for gravy)
Onions (medium size, finely chopped) -1
Tomatoes (pureed) - 2
Ginger-Garlic paste - 1 teaspoon
Khoya (optional) - 2 teaspoon
Cumin seeds - 1 teaspoon
Black pepper corns - 3 to 4
Bay leaf - 1
Turmeric powder - 1 teaspoon
Red chili powder - 2 teaspoon
Coriander powder - 1/2 teaspoon
Kasoori methi powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Salt to taste
Oil - 2 tablespoon

Instructions

Combine grated potato, lotus stem and chopped green chilies in a bowl.
Heat 1/2 tablespoon 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 tablespoon 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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