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Lotus Stem Kofta Curry – Bhien Kofta Curry

Prep time
20 mins
Cook time
60 mins
Total time
1 hour 20 mins

Ingredients (used american measuring cup, 1 cup = 250 ml)
Kofta
1.

1.5 cup oil for deep frying koftas

2.

250 gms lotus stem (kamal kakri) peeled and boiled

3.

3 medium sized potatoes peeled and boiled

4.

1 onion minced Or chopped finely

5.

1 inch ginger minced Or chopped finely

6.

1/2 cup chopped coriander leaves

7.

4 to 5 chopped mint leaves

8.

1 green chili minced Or chopped finely

9.

3 tbsp of sifted gram flour

10.

1 tbsp cumin seed

11.

a pinch of asofoetida (hing)

12.

16 to 18 raisins

13.

8 to 9 cashewnuts chopped coarsely

14.

1 tbsp white sesame seed

15.

1 t/s carom seed (ajwain)

16.

salt as per taste (I used organic salt)

Curry
1.

2 tbsp oil ( I used coconut oil)

2.

1 tbsp caraway seed

3.

1 tbsp cumin seed

ginger. Combine all the kofta ingredients into a mixing bowl. 1 green cardamom 6. Peel even potato skin. Alternatively you could use a spoon to scoop out the mixture and deep fry them like fritters. 1 t/s turmeric powder 12. 2 tbsp fennel seed 7.5 tbsp garam masala powder 14. I microwaved both in water + salt for 20 mins. Peel the lotus stem carefully as it's muddy and dirty. Now chop them into chunks and grind into a processor to a smooth paste. 1 cinnamon stick 5. It's time to add tomato puree. . Cook and stir until it emits oil. Give a nice stir and fry until the paste reduces and changes color. Add all spiced powder like turmeric. 3 to 4 medium sized tomatoes pureed 8. Now rub some oil into your palm shape them into 1 inch balls and deep fry them until golden. garam masala. salt as per taste 20. 1. Saute for a minute. cinnamon stick and green cardamom. 8 to 9 garlic flakes 11. cumin seed. 1 inch ginger 10. Also grind tomatoes to a puree separately. Take another vessel add coconut oil. garlic and fennel seed to a paste. 1 tbsp coriander seed powder 15. 10 to 12 cashew nuts 19. Now add the onion paste. few chopped coriander leaves 18. 1 tbsp red chili powder 13.4. 2 tbsp fresh cream Instructions First wash the Lotus Stem and Potatoes then boil them in pressure cooker Or steam in microwave. 1 tbsp chat masala (optional) 16. 2 onion chopped into chunks 9. 2 cups water Or as consistency required 17. Once oil is warm add caraway. Cook for 2 mins more. Use your fingers for faster mixing. coriander seed and red chili powder. Grind onion.

Garnish with coriander leaves and fresh cream. Serve hot with rice Or roti.Put 2 cups water and stir all nicely. Take a serving dish add koftas and put warm gravy over it. Once the mixture starts bubbling add salt and cashewnuts. Cook for 5 to 7 mins more then switch off the gas. Check the taste and alter any spices if required. .