Nadru Ke Kofte

Lotus Stem Kofta Curry

How to make Lotus stem Kofta curry:

Objective: Learn how to make Lotus Stem Kofta Curry in traditional Indian style.

Preparation Time: 10-15 minutes

Cooking Time: 15-20 minutes

Total time: 25-35 minutes

Servings: 4-5

Cuisine: Indian

Image showing cooked Lotus Stem Kofta Curry

Ingredients:

Recipe Specific Ingredients:

Lotus Stem: 500 Gms

Gram Flour: 2 spoons

Onions: 2 medium sized

Tomatoes: 2 medium sized

Spices:

Asafoetida: 1 pinch

Cumin Seeds: half tea spoon

Pepper Corn: two tea spoons

Big Cardamom: 3-4 Nos.

Coriander Powder: 1/2 tea spoons

Turmeric Powder: 1/2 tea spoons

Basic Ingedients:

Salt: 1 tsp (as per taste)

Red Chilli: 1 tsp

Mustard Oil: for frying and i spoon for cooking

Coriander leaves: for garnishing

How to make Lotus Stem kofta Curry

Video: Video showing the detailed recipe

Video duration: 11:47 minutes.

Watch the full video for complete recipe here.

Lotus Stem Kofta Curry
Image showing peeled Lotus stems

How to clean Lotus Stems:

  • Wash the lotus stems with fresh water. Peel them and wash again.
  • Cut the stems in medium pieces.
  • Boil the chopped Lotus Stems in water with some salt and turmeric powder.

How to prepare before cooking:

Image showing raw Kofte
  • Grate the Lotus Stems.
  • Drain the extra water if any.
  • Add salt (1/2 tsp), Chilly Powder (1/2 tsp), turmeric powder (1/2 tsp), Coriander Powder (1/2 tsp) and mix it well.
  • Now add 1 spoon gram flour and again mix the mixture. Gram Flour helps it to bind together. Gram flour should be added only in moderate quantity else koftas will be too hard after they get cooked.
  • Now make small koftas (round shaped balls) around 2.5 to 3 cms in diameter. Take care don’t keep them big in size else they will beak.
  • Deep fry the Koftas and set them aside.

How to cook:

  • Heat some oil in a pan.
  • Add a little (One pinch) of Asafoetida, half tea spoons of Cumin seeds and sauté them well.
  • Next add the chopped onions and fry it till the onions turn golden brown.
  • Then add the tomato puree to it and mix all the ingrediants well till all the water dries out.
  • Now add the spices. (1/2 tsp turmeric powder, 1/2 tsp coriander powder, Red Chilly powder, Salt and saute it well.
  • Then add some water to make the gravy.
  • Add the fried Koftas to the gravy and let it come to a boil.
  • Cover the lid and let it cook for around 5-7 minutes.
  • Add freshly powdered Pepper Corns and Big Cardamom powder.
  • Mix the ingredients well and cook for 5 more minutes till the gravy turns thick.
  • Dish it out in a bowl and garnish with green coriander leaves.
  • Serve it hot. It goes well with rice or chapati or naan.

Buy the cookware here:

Image showing cooked Lotus Stem Kofte

Lotus Stem (Nadru, Kamal Kakdi, Nadru, Bhein) kofta curry cooked in onion and tomato gravy is a treat to eyes and your taste buds. Give it a try. Enjoy!

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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