Kamal Kakdi Ki Sabzi (Potato Lotus Stem Curry) Recipe
A simple and delicious North Indian dish cooked with Lotus Stem and Potato. Though it is bland in taste but if cooked perfectly with some flavoured spices it tastes wonderful. Lotus stem tastes very similar to Singoda (water cress). If you want to relish lotus stem, do try out this recipe. This vegetable take time to cook, so I suggest you to cook it in a pressure instead of pan. You can serve it as side dish along with rotis, steamed rice and Yellow Dal Tadka for a simple weeknight dinner.
Prep Time: 15 Minutes
Cook Time: 30 minutes
- 1 cup lotus stem, roundly sliced
- 2 potatoes, peeled and cut into pieces
- 1 onion, finely chopped
- 1 teaspoon ginger garlic paste
- 2 tomatoes, pureed
- 1-2 green chilies
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 fenugreek seeds
- Asafoetida- a pinch
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
How to make Kamal Kakdi Ki Sabzi (Potato Lotus Stem Curry) Recipe
Step 1: Wash, clean and cut the kakdi into round slices. Also, peel and cut the potatoes in pieces. Keep aside.
Step 2: Heat some oil in a pressure cooker, add cumin seeds and asafoetida and let them splutter.
Step 3: Now, add onion and ginger garlic paste and saute for 3-4 minutes till it becomes golden brown and the raw smell goes away.
Step 4: Add turmeric powder, red chili powder, coriander powder and fenugreek seeds. Mix well and cook it for 1-2 minutes.
Step 5: When the masalas are cooked well, pour tomato puree and cook till it starts separating some oil from the sides. Now sprinkle some garam masala, salt and mix well.
Step 6: Add diced potatoes and lotus stem rounds, stir fry for 2-3 minutes. Then, add 2 cups of water and cover the pressure cooker lid. Allow it to cook for 3 whistles.
Step 7: Turn off the heat and allow it to release the pressure by itself. Open the lid and simmer the sabzi for 4-5 minutes. Also, check the salt and adjust it accordingly.
Step 8: Transfer the Kamal Kakdi (Lotus Stem) sabzi into a serving bowl and serve hot.