Kamal Kakdi Kofta Recipe: Lotus Stem Dumplings in Creamy Gravy

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Kamal Kakdi Kofta is a delicious Indian dish where lotus stems are grated, spiced, shaped into dumplings, fried, and then served in a rich and creamy gravy. Here’s how to make Kamal Kakdi Kofta:

Ingredients:

For the Koftas:

  • 2 lotus stems (Kamal Kakdi), peeled and grated
  • 2-3 potatoes, boiled and mashed
  • 2 tablespoons besan (chickpea flour)
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Oil for frying

For the Gravy:

  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1/2 cup yogurt (curd)
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 cup cream
  • Fresh coriander leaves for garnish
  • Oil or ghee for cooking
  • Salt to taste

Instructions:

1. Preparing the Koftas:

  1. Peel and grate the lotus stems. Squeeze out excess water from the grated lotus stems.
  2. In a mixing bowl, combine the grated lotus stems, mashed potatoes, besan, ginger-garlic paste, red chili powder, garam masala, and salt.
  3. Mix well to form a dough-like consistency. If needed, add a little more besan.
  4. Divide the mixture into small portions and shape them into round koftas.
  5. Heat oil in a deep frying pan over medium heat. Once hot, gently slide the koftas into the oil and fry them until golden brown and crispy. Remove and drain excess oil on a paper towel.

2. Making the Gravy:

  1. Heat oil or ghee in a separate pan over medium heat.
  2. Add cumin seeds and let them splutter.
  3. Add chopped onions and sauté until golden brown.
  4. Stir in ginger-garlic paste and cook for a minute until aromatic.
  5. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes.
  6. Add tomato puree and cook until the oil starts to separate from the masala.
  7. Beat the yogurt and gradually add it to the gravy while stirring continuously.
  8. Cook the gravy for a few more minutes until it thickens and the oil separates.
  9. Stir in garam masala and cream. Mix well.

3. Assembling:

  1. Just before serving, gently reheat the gravy and add the fried koftas.
  2. Simmer for a few minutes until the koftas are heated through and well-coated with the gravy.

4. Serving:

  1. Serve Kamal Kakdi Kofta hot, garnished with fresh coriander leaves.
  2. Enjoy this flavorful dish with naan, roti, or steamed rice.

Tips:

  • Be gentle while frying the koftas to prevent them from breaking.
  • Adjust the spice levels according to your preference.

Kamal Kakdi Kofta is a delightful dish with crispy koftas immersed in a creamy and aromatic gravy. Savour the unique flavours of lotus stems in this exquisite Indian recipe!

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