Kamal kakdi ke shahi kofte/Lotus stem /Nadru dumplings

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Kamal kakdi ke shahi kofte/Lotus stem /Nadru dumplings

Description

Kamal kakdi ke shahi kofte/Lotus stem dumplings in Royal flavourful spicy Indian gravy.  Today I am sharing here a heirloom family recipe of making a delicious Shahi kofta curry with kamal kakdi. It is one of the Kashmiri delicacies 

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

Ingredients

Serves : 4
  • 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 the 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 teaspoon Everest sabji masala


  • 1/4 teaspoon Red Chilli Powder or to taste


  • 1/4th teaspoon cinnamon powder


  • 1/2 teaspoon cardamom powder


  • 1/2 teaspoon fennel powder


  • 1 teaspoon kasuri methi


  • 1/2 teaspoon Garam Masala


  • 2 tablespoons of Cashews soaked in water


  • For the garnish - 1 tablespoon Fresh Coriander Leaves


  • 1 teaspoon Fresh Cream


  • 1 teaspoon crushed almonds.

Directions

  • 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.
  • Grate the lotus stem in a bowl. Also grate the potato with it.
  • Add chickpea flour, red chilli powder, turmeric powder, dry mango powder, green chillies, coriander seeds and salt.
  • Mix everything with your hands 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).
  • 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.
  • Heat oil in a wok and deep fry the koftas 3, 4 at a time, turning occasionally, until golden brown in colour
  • For the gravy-
  • Grind onions, tomatoes, ginger, garlic and green chillies in a blender and make a smooth puree.
  • 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.
  • Soak Cashews in water for an hour and grind them into smooth paste. Add the paste to the masala and mix well and cook for 5 minutes on a medium flame till the gravy is thickened. Add a cup of water and bring to a boil.
  • Add, cinnamon powder , cardamom powder, fennel powder, kasuri methi, garam masala, fresh cream and mix well.
  • 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.
  • Time for the plating -
  • Arrange the koftas in bowl or a plate and pour the hot creamy gravy over the koftas /dumplings
  • Garnish with cream, coriander leaves and crushed almonds
  • Serve hot with Rice, roti or parantha as per the choice.