Kamal Kakdi aur Matar ke Koftey | Lotus Stem & Green Pea Koftas (Dumplings) in Creamy Tomato Sauce

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"Kamal Kakdi", also known as Bhein or Nadru, is actually the stem of lotus, which is believed to be very rich in nutrients, anti-oxidants and fibers. This vegetable is made quiet frequently at our home in different forms: "Kamal Kakdi aur Matar ki Sabzi" and "Kamak Kakdi Koftas" being most common of the curries. Besides, my father-in-law is a great fan of "Kamal Kakdi ke Pakode", recipe of which I shall be sharing in my forth-coming blogs. Until then, if you are looking for an exotic curry recipe that can be served for a lunch-dinner party or a potluck meal, this kofta curry is a must-try. Let's go through the ingredients and recipe.

Kamal Kakdi aur Matar ke Koftey

 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 tsp
Coriander powder - 2 tsp
Red chili powder - 2 tsp
Anaardana powder - 1 tsp
Salt - as per taste
Besan (gramflour/ chickpea flour) - 2 to 3 tbsp, enough to bind the veggies
Oil - for frying + 1/2 tbsp

Ingredients (for gravy)

Onions (medium size, finely chopped) -1
Tomatoes (pureed) - 2
Ginger-Garlic paste - 1 tsp
Khoya (optional) - 2 tsp
Cumin seeds - 1 tsp
Black pepper corns - 3 to 4
Bay leaf - 1
Turmeric powder - 1 tsp
Red chili powder - 1 to 2 tsp
Coriander powder - 1/2 tsp
Kasoori methi powder - 1 tsp
Garam masala powder - 1 tsp
Salt - as per taste
Oil - 2 tbsp

Kamal Kakdi aur Matar ke Koftey
Method

1. Combine grated potato, lotus stem and chopped green chilies in a bowl.
2. Heat 1/2 tbsp oil in a wok and add in grated ginger and chopped garlic.
3. Saute for few seconds after which add chopped onions. Saute till onions turn golden brown.
4. Next, add green peas and cook, coarsely crushing with the help of spatula.
5. Once the peas change a little color, switch off the flame and add them in the potato and lotus stem mixture.
6. Add all dry spice powders, salt and besan; combine nicely. There's no need to add water as grated vegetables have enough moisture.
7. Shape the mixture into lemon size balls.
8. In the meanwhile, heat oil for frying. Slide in the kofta balls and fry on medium flame until koftas turn golden brown.
9. Dish out on absorbent paper and keep aside until we make the gravy.
10. In a pressure cooker, add 2 tbsp oil.
11. Add in cumin seeds, black pepper corns and bay leaf.
12. Once the seeds splutter, add in chopped onions and fry until they turn golden.
13. Next, add ginger-garlic paste and saute for few seconds.
14. Add all spice powders (except kasoori methi powder and garam masala) and saute well for 2 to 3 seconds.
15. Now, add tomato puree; cook until oil starts separating.
16. Next, add khoya and again saute for a second or two.
17. Add around 2 cups of water, cover the cooker with lid and let cook for 1 whistle.
18. Add the koftas in gravy and let them soak for 10 minutes.
19. Just before serving, garnish with garam masala and kasoori methi powder.
20. You can also drizzle with some fresh cream, which will further enhance its flavor and texture.

Kamal Kakdi aur Matar ke Koftey

Kamal Kakdi aur Matar ke Koftey
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-Anshu 

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