Petitchef

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

Main Dish
2 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 2
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

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.

Photos

Curried Lotus Roots with Potatoes - Kamal Kakdi Aur Aloo ki Subzi, photo 1Curried Lotus Roots with Potatoes - Kamal Kakdi Aur Aloo ki Subzi, photo 2Curried Lotus Roots with Potatoes - Kamal Kakdi Aur Aloo ki Subzi, photo 3Curried Lotus Roots with Potatoes - Kamal Kakdi Aur Aloo ki Subzi, photo 4Curried Lotus Roots with Potatoes - Kamal Kakdi Aur Aloo ki Subzi, photo 5




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