Lotus stem kofta curry

Ingredients

• Following quantity makes 30 -32 koftas. Use 15-20 koftas for the gravy and freeze the rest.
• 600 gm lotus root, peeled and thoroughly washed
• 1/4 cup cilantro, chopped
• 3/4 tbsp ginger, minced
• 1/3 cup besan / chana dal flour (add more if required) Or wet bread
• salt and red chili powder to taste
• Canola oil for frying

For gravy:

• 3/4 cup onion, ground
• 1 cup tomato puree or replace 1/2 cup with thick yogurt (use canned for better color)
• 1.5 tbsp ginger garlic paste
• 2 tbsp khus khus/ white poppy seeds ( sesame or sunflower seeds or cashews can be used in its place)
• 1 cup chopped fresh spinach
• 2.5 cups water
• 1 tsp garam masala
• 1/4 tsp green cardamom powder
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp kashmiri chili powder
• salt to taste
• 3 tbsp canola oil

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Preparation

• N a pot, cover lotus stem with enough water and boil for 35-40 minutes or until soft.
  Remove from heat and grate boiled lotus root in food processor or with a fine grater. Transfer to a bowl.
• Add cilantro, besan, salt and red chilli powder. Mix it well (because of its sticky texture, lotus root does not need too much flour for binding but if you find the koftas splitting/breaking while frying add more flour)
• Wet your hands with water, scoop some kofta dough and shape them into tight smooth balls (The kofta swells quite a bit after adding to the gravy. So make smaller balls about 1").
• Heat oil in a wok over medium heat (To check if it is perfectly hot put a wooden stick or end of the wooden spoon into the oil, If the oil bubbles rapidly around the wooden handle, then it means the oil is ready).
  Carefully drop the balls into the oil and fry (medium low), turning occasionally using a slotted spoon, to an even golden brown color. Do not overcrowd the pot or else the temperature of your oil will drop and then the koftas won’t fry evenly.
  Drain and transfer to a plate lined with absorbent paper.
  
• Dry roast poppy seeds (or whichever seeds you are using) until light golden or till you get a nice aroma. Grind in coffee grinder. Set aside.
• In another wok or pan heat oil and saute ground onion. Add ginger garlic paste, cook on medium heat until it turn brown, not burnt.
  Add tomato paste, turmeric, red chilli powder, garam masala, green cardamom powder and 3 tbsp water.
• Stir and cook so that it blends with onion masala. Once the oil begins to separate from the masala add yogurt and ground poppy seeds.
  Stir and cook for another minute and then add spinach, water and salt.
• Bring it to boil and when it starts boiling reduce heat; add koftas.
  Let the koftas simmer for 5 minutes.
  Serve immediately with chapattis or rice and salad on side.

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