-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 3-4
Ingredients |
|
| Lotus stem (kamal kakdi) | 250 grams |
| Onion (payaz),sliced | 1 big |
| Ginger (adrakh) chopped | 1 tea spoon |
| Garlic (lahsan) chopped | 1 tea spoon |
| Green chillies (hari mirch) chopped | 2 table spoon |
| Cashew nuts (kaju) | 10-12 pieces |
| Turmeric (haldi) | ¼ tea spoon |
| Brown sugar | 1 table spoon |
| Red chilli powder (lal mirch) | 1 table spoon |
| Salt (namak) | to taste |
| Curd (dahi) | 1 table spoon |
| Vegetable oil | 5-6 table spoon |
Instructions
- Wash lotus stem properly, then peel and cut them into thin slices.
- Now take these slices into a pressure cooker and boil them and keep aside.
- Heat oil in a pan, add onion, garlic, ginger, green chillies, cashew nuts and cook them well.
- Once onion is cooked completely, put the flame off and transfer the mixture in a blender jar and make a smooth paste and keep aside.
- Heat oil in a deep pan and add the freshly prepared ground paste and cook it for 5-7 minutes.
- Then add curd, turmeric, chilli powder, brown sugar and salt and cook this on a slow flame again for 5-7 minutes.
- Add the boiled lotus stem and cook this covered on low flame for 10 -12 minutes. Add a cup of water and let it simmer for further 5-7 minutes.
- Put the flame off, serve “Kamal kakdi masala” with Roti or Nan.
- Recipe Type : Curries, Green Vegetables, Vegetarian
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