LOTUS STEM CURRY 🍛 (Kamal kakdi curry)

Name: LOTUS STEM CURRY 🍛 (Kamal kakdi curry)
Total time: 2100 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 250 gram lotus root (kamal kakdi); 4 tablespoon vegetable oil; 1 teaspoon cumin seeds (jeera); 1/2 Cup chopped onion; 1 Cup chopped tomato; 1 tablespoon chopped ginger; 1 tablespoon garlic cloves; 1 green chilli chopped; 1 tbsp coriander powder; 1 tsp turmeric powder; 1 tsp red chilli powder; 1/2 cup water; 1 tbsp garam masala; 1 tbsp Fenugreek leaves (your choice); 2 tbsp chopped fresh coriander leaves

Jyoti Prakash Assudani @cook_24726422

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#Lotusstem
Lotus stem curry 🍛
Kamal Kakdi Ki Sabji is a traditional Indian curry made with lotus stems. It is a vegan and gluten-free main course dish you can make in a pressure cooker or instant pot.
aerial shot of kamal kakdi ki sabji in a black ceramic bowl Pin
About Lotus Stem
Lotus Root is a plant-based vegan and naturally gluten-free ingredient. It is widely used in Indian, Korean, and Japanese Cuisine. It has a fibrous texture and a hosepipe-like shape.
Prep time -20 minutes
Cooking time - 30-35 minutes
Total time -50-55 minutes

Jyoti Prakash Assudani @cook_24726422

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Ingredients

30-35 minutes

2-3 servings

250 gramlotus root (kamal kakdi)
4 tablespoonvegetable oil
1 teaspooncumin seeds (jeera)
1/2 Cupchopped onion
1 Cupchopped tomato
1 tablespoonchopped ginger
1 tablespoongarlic cloves
1green chilli chopped
1 tbspcoriander powder
1 tspturmeric powder
1 tspred chilli powder
1/2 cupwater
1 tbspgaram masala
1 tbspFenugreek leaves (your choice)
2 tbspchopped fresh coriander leaves

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Steps

30-35 minutes

1

To prepare the Kamal Kakdi for making the curry, 😋 peel the skin of the lotus stem and slice it into thin slices. Soak the sliced lotus
2

Soak the sliced Lotus stem in salted water for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
Drain the salted water and transfer the lotus stem slices to a colander. Set them aside.
3

Heat the oil in a pressure cooker over medium heat. Add cumin seeds and onion. Fry them over low heat till it becomes light brown. This takes less than 3 to 4 minutes..
4

Add chopped tomato / paste, red chilli powder, turmeric powder, salt, and coriander powder. Saute the paste over medium heat till oil separates or starts oozing from the sides of the masala. This might take 5 – 6 minutes.
5

Add lotus stem slices to the pressure cooker. Stir to combine and saute for 2 – 3 minutes.
6

Add water, mix, and seal the lid of the pressure cooker. Cook over low to medium heat for 3 to 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
7

Open the lid, and check the lotus stem for doneness. Add kasuri methi, garam masala, and chopped fresh coriander. Stir to combine. Allow kamal kakdi ki sabji to simmer for 2 to 3 minutes.
8

Taste and if required add more spices and seasoning.
Serve Kamal Kakdi Ki Sabji warm with chapati, Roti or jeera rice.
9

Recipe Notes: 😋😋
The cooking time of the lotus root may vary depending upon the quality. The tender roots takes less than 3 whistles to get cooked whereas the matured roots might take 4 whistles.
Make sure to clean the lotus roots properly before cooking to get rid of all the mud and dirt particles....😋