Lotus Root Curry - Kamalkakdi Ki Sabzi

I have never made lotus root curry or ‘Kamalkakdi ki sabzi’ until that day. I was going through the vegetable aisle of our grocery stores here and came across these fresh lotus roots. I got intrigued and purchased it, thinking that I will make a semi-dry curry out of it. Now here in Malaysia, lotus root is extensively eaten in soups and noodles stir /fry preparations. In UP, India, it is known most commonly as ‘Kamalkakdi’ and Kamalkakdi ki sabzi is a staple food in cold winter months. You can even make a simple stir/fry preparation with cumin seeds and dried red chilly. Lotus roots are great source of dietary fibres, they are bit crunchy and has a delicate flavour. It is also known as ‘Renkon’ in Japan and ‘Lian Ou’ in Chinese. ‘Renkon’ Chips are very popular snack in Japan. Young Rhizomes are added to salad but more mature rhizomes needs proper cooking. Lotus root should be cleaned thoroughly of mud in water.

Here is how we made Kamalkakdi ki sabzi/or Lotus root curry.

Lotus Root curry (Kamalkakdi ki sabzi)

Recipe requirements

• 1-2 whole lotus roots – approx. 400gm
•  2 medium size potatoes
• 5 fat cloves of garlic
•  2 medium size onion
• ½ inch ginger root
• 1 large size tomato

For tempering and seasonings

• 1 tsp of turmeric powder
•  2 tsp of red pepper powder
•  1 and half tsp of coriander powder
• ½ tsp of cumin powder
•  1 tsp of salt or as per taste
• ¼ tsp of sugar
• 3-4 dry red chillies
• 1 tsp of cumin seeds
• 5-6 tbs of mustard oil
• 1 tsp of ghee
• 1 tsp of garam masala

Method

• Clean lotus roots properly in water. Peel the outer skin and slice them in rounds of about ¼ inch thick pieces. Leave them for a while in water and then clean it thoroughly with water again.
• Put a big pot with ample water to boil. Add salt and the lotus root slices and cook them for about 15-20 mints. Or alternately you can pressure cook them for two whistles.
• Heat up a fry pan, add 4 tbs of mustard oil, and add in cumin seeds, dry red chillies.
• Now add in finely chopped onion, ginger, tomato and chopped garlic into it.
• Keep on stir/fry for about 7-8 mints at medium high flame.
• Now add in turmeric powder, red pepper powder, coriander powder, cumin powder and salt. Add in sugar as well. Sprinkle little bit of water and keep on stir/fry.
• Take this fried masala out and pulse through a grinder to get a smooth ‘masala paste’.
• Add in about 2 tbs of mustard oil in a fry pan.
• Add in potatoes pieces preferably c ubed. Fry the potato pieces evenly. Take them out.
• Now add in the above prepared ‘masala paste’
• Add in chopped/sliced lotus root  and fried potato pieces now. Mix lotus root pieces very well with spices.
• Add in 2 cups of water. Cover and cook for 15-20 mints at med-low flame or till the lotus root pieces are cooked well.
• Add in ghee and garam masala at the end. Give a final mix.
• Take out and serve in a bowl with rotis or rice whatever way you prefer eating.

Happy Cooking Friends and you all have great week ahead.