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

Name: Curried lotus roots with potatoes - kamal kakdi aur aloo ki subzi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: En
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

Main Dish

Very Easy

45 min

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.