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

4.

1 cinnamon stick

5.

1 green cardamom

6.

2 tbsp fennel seed

7.

3 to 4 medium sized tomatoes pureed

8.

2 onion chopped into chunks

9.

1 inch ginger

10.

8 to 9 garlic flakes

11.

1 t/s turmeric powder

12.

1 tbsp red chili powder

13.

1.5 tbsp garam masala powder

14.

1 tbsp coriander seed powder

15.

1 tbsp chat masala (optional)

16.

2 cups water Or as consistency required

17.

few chopped coriander leaves

18.

10 to 12 cashew nuts

19.

salt as per taste

20.

2 tbsp fresh cream

Instructions
First wash the Lotus Stem and Potatoes then boil them in pressure cooker Or steam
in microwave. I microwaved both in water + salt for 20 mins. Peel the lotus stem
carefully as it's muddy and dirty. Peel even potato skin. Now chop them into chunks
and grind into a processor to a smooth paste.
Combine all the kofta ingredients into a mixing bowl. Use your fingers for faster
mixing. Now rub some oil into your palm shape them into 1 inch balls and deep fry
them until golden. Alternatively you could use a spoon to scoop out the mixture and
deep fry them like fritters.
Grind onion, ginger, garlic and fennel seed to a paste. Also grind tomatoes to a
puree separately. Take another vessel add coconut oil. Once oil is warm add
caraway, cumin seed, cinnamon stick and green cardamom. Saute for a minute.
Now add the onion paste. Give a nice stir and fry until the paste reduces and
changes color.
It's time to add tomato puree. Cook and stir until it emits oil. Add all spiced powder
like turmeric, garam masala, coriander seed and red chili powder. Cook for 2 mins
more.

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