Shahi Nadru Ke Kofte

Name: Shahi Nadru Ke Kofte
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Koftas; 1/2 kilograms Kamal Kakdi or Lotus Stem; 1 medium Potato peeled; 1/2 cup Besan or Chickpea Flour; 1/2 teaspoon Anardana or Dried pomegranate powder; 1/4 teaspoon coriander seeds; 1/4 teaspoon Salt or to taste; 1/4 teaspoon Red Chilli Powder; 1 Green Chilli chopped; For the filling; 2 teaspoon crushed almonds as filling for the koftas; For Gravy; 4 Ripe and red Tomatoes; 2 medium onions; 6 Cloves Garlic; 1 inch ginger; 1 teaspoon oil or Clarified butter; 2 green chillies; 1 teaspoon Cumin seeds or Jeera; 1/2 teaspoon Salt or to taste; 1/2 teaspoon Turmeric Powder; 1/4 teaspoon Red Chilli Powder or to taste; 1/4 tsp cinnamon powder; 1/2 teaspoon cardamom powder; 1/2 teaspoon fennel powder; 1 teaspoon kasuri methi; 1 teaspoon badshah kitchen king masala; 1/2 teaspoon Garam Masala; 2 tablespoons Cashews soaked in water; For the garnish

Sanchita Mittal @sm_thechef

Delhi

#Dussehra
Kamal kakdi/Nadru ke shahi kofte/Lotus stem dumplings in Royal flavourful spicy Indian gravy.

Sanchita Mittal @sm_thechef

Delhi

#Dussehra
Kamal kakdi/Nadru ke shahi kofte/Lotus stem dumplings in Royal flavourful spicy Indian gravy.

Saved

Ingredients

45 minutes

4 servings

For Koftas
1/2 kilogramsKamal Kakdi or Lotus Stem
1medium Potato peeled
1/2 cupBesan or Chickpea Flour
1/2 teaspoonAnardana or Dried pomegranate powder
1/4 teaspooncoriander seeds
1/4 teaspoonSalt or to taste
1/4 teaspoonRed Chilli Powder
1Green Chilli chopped
For the filling
2 teaspooncrushed almonds as filling for the koftas
For Gravy
4Ripe and red Tomatoes
2medium onions
6 ClovesGarlic
1 inchginger
1 teaspoonoil or Clarified butter
2green chillies
1 teaspoonCumin seeds or Jeera
1/2 teaspoonSalt or to taste
1/2 teaspoonTurmeric Powder
1/4 teaspoonRed Chilli Powder or to taste
1/4 tsp cinnamon powder
1/2 teaspooncardamom powder
1/2 teaspoonfennel powder
1 teaspoonkasuri methi
1 teaspoonbadshah kitchen king masala
1/2 teaspoonGaram Masala
2 tablespoonsCashews soaked in water
For the garnish
1 tablespoonFresh Coriander Leaves
1 teaspoonFresh Cream
1 teaspooncrushed almonds

Saved

Steps

45 minutes

1

First of all select the right lotus stem, it requires bit of a skill.
They should be fresh and tender and the colour should be as whitish as possible, the stale ones turn black. Wash and scrape off the skin of lotus stem and cut the ends. Wash again after cutting the sides.
2

Gather all the ingredients
3

Grate the lotus stem and the potato in a mixing bowl.
4

Add chickpea flour, red chilli powder, turmeric powder, dry mango powder, green chillies, coriander seeds and salt.
5

Mix everything with your palms so that it starts to stick together to form a thick batter like consistency. (Add a teaspoon of besan if required to make the batter thicker).
6

Make small lemon sized balls, flatten on your palm and fill 1/4th teaspoon crushed almonds, seal them properly from all sides and keep aside.
7

Heat oil in a wok and deep fry the koftas 3, 4 at a time, turning occasionally, until golden brown in colour
8

For the gravy-
Grind onions, tomatoes, ginger, garlic, cashews and green chillies in a blender and make a smooth puree.
9

Heat Ghee in a wok and splutter Cumin seeds for a few seconds, add tomato puree, salt, turmeric powder and red chilli powder and let it reduce till you see ghee separating the masala.
10

Add a cup of water and bring to a boil.
11

Add cinnamon powder, cardamom powder, fennel powder, kasuri methi, garam masala, fresh cream and mix well.
12

Switch off the flame and add the koftas and cover with a lid for 5 minutes or till the koftas have absorbed some of the gravy.
13

Time for the plating -
Arrange the koftas in bowl or a plate and pour the hot creamy gravy over the koftas /dumplings
14

Garnish with cream, coriander leaves and crushed almonds
15

Serve hot with Rice, roti or parantha as per the choice.