Kamal kakdi ki sabzi
Kamal kakdi ki sabzi, from above
VegVeganPunjab

Kamal kakdi ki sabzi

Lotus stem slices in a dry onion tomato masala. Crunchy, lacy and quietly addictive.

40 minTime
4 gProtein each
mediumSpice
The lacy stem2 chapters · 1 min read

Make it your way

Grandma's wayLotus stem, onion tomato masala, crunch.
The original
180kcalsame
4 gproteinsame
7 gfibresame
40minutessame

Classic kamal kakdi ki sabzi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Lotus stem (lotus root)2 to 3 stems, sliced
Cooking oil (vegetable oil)2 tbsp
Cumin seeds1 tsp
Onion1 large, chopped
Ginger garlic paste1 tbsp
Tomato2 medium, chopped
Green chilli1
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)¾ tsp
Coriander powder (ground coriander)2 tsp
Garam masala½ tsp
Dry mango powder½ tsp
Saltto taste
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Wash the lotus stem well, flushing the holes. Peel and slice into rounds. Pressure cook with water and salt for 2 whistles. Drain.
  2. 2Heat oil, crackle cumin, fry the onion golden and add ginger garlic paste.
  3. 3Add tomato, green chilli and powders and cook until oil separates.
  4. 4Add the lotus stem and toss 5 minutes. Finish with garam masala, amchur and coriander.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Kamal kakdi ki sabzi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Beetroot paratha35 min
With a main Dahi chicken50 min
With a main Aloo matar30 min
To drink Jaljeera15 min
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