Curried lotus roots with potatoes - kamal kakdi aur aloo ki subzi

Ingredients

• 2 medium sized Lotus Roots/Kamal Kakdi
• 4 small potatoes diced
• 1 cup chopped onion
• 4-5 cloves of garlic
• 1 small piece of ginger
• 1 cup chopped tomatoes
• 4-5 green chillies slit
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon Garam Masala
• Salt to taste
• 3 tablespoon oil and some oil for shallow frying
• 2 tablespoon Freshly chopped Cilantro

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Preparation

• Wash and peel the Lotus roots. Cut them into thin slices. Place the sliced Lotus roots in water to avoid discoloration.
• Now heat some oil in a Kadai or skillet and shallow fry the sliced lotus roots for about 6-8 minutes until they turn golden brown. Add the diced potatoes and fry for another 2 minutes.
• Make a puree of onion, ginger and garlic. Also make another puree of the tomatoes. Heat oil in a pan or a pressure cooker. Add the onion/garlic/ginger puree and saute till golden brown.
• Add the tomato puree and saute till the oil leaves the masala. Next add turmeric powder and red chilli powder.
  
• Add the stir fried lotus roots and potatoes. Season with salt and add garam masala. Mix well.
• Add around 2 cups of water and pressure cook ( 2 whistles) or cook covered until cooked for around 15-20 minutes.
• Garnish with Cilantro and serve with Parathas, Phulkas or any Indian bread of your choice.