Curried lotus roots with potatoes - kamal kakdi aur aloo ki subzi
Ingredients
2
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Preparation
Preparation15 min
Cook time30 min
- 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.
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