Kamal kakdi ki Sabzi

Name: Kamal kakdi ki Sabzi
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 250 gm Lotus stem; 2 tbsp oil; 3 onion, finely chopped; 1 tsp ginger-garlic paste; 1/2 cup curd; 2 tbsp coriander powder; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp cumin powder; to taste Salt; 1/2 tsp garam masala; As needed Fresh coriander

Vertika Tyagi @cook_14580268

Uttar Pradesh

A quick recipe for your lunch scenes. Perfectly paired with chapati.

#india #lotusstem

A quick recipe for your lunch scenes. Perfectly paired with chapati.

#india #lotusstem

Vertika Tyagi @cook_14580268

Uttar Pradesh

A quick recipe for your lunch scenes. Perfectly paired with chapati.

#india #lotusstem

A quick recipe for your lunch scenes. Perfectly paired with chapati.

Saved

Ingredients

3-4 servings

250 gmLotus stem
2 tbspoil
3onion, finely chopped
1 tspginger-garlic paste
1/2 cupcurd
2 tbspcoriander powder
1 tspturmeric powder
1 tspred chilli powder
1 tspcumin powder
to tasteSalt
1/2 tspgaram masala
As neededFresh coriander

Saved

Steps

1

Wash and peel off the lotus stem. Chop it into thin slices. Add water (around one cup) and lotus slices into pressure cooker and cook it on high flame for 1 whistle and on low flame for 2-3 whistles. Keep aside.
2

Heat oil in a pan, add onion and fry till they are slightly brown.
3

Add ginger garlic paste and saute till onions are golden brown in colour.
4

Now add curd and cook for a minute.
5

Add coriander powder, turmeric powder, red chilli powder, salt to taste and cumin powder. Saute for a min.
6

Add half cup of water and fry the masala till oil leaves the side of a pan.
7

Now add cooked lotus stem with water, cover with lid and cook for 10 mins on low flame.
8

Remove the flame and put gas on high flame.
9

Cook till all the water has evaporated and sabzi looks dry and nice.
10

Add garam masala powder and coriander and mix well.