Healthy & Delicious Lotus Stem Kofta Curry (Kamal Kakdi Kofta)
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About Healthy & Delicious Lotus Stem Kofta Curry (Kamal Kakdi Kofta)
Craving a vegetarian dish that's both exotic and comforting? Dive into the delightful world of Lotus Stem Kofta Curry (Kamal Kakdi Kofta), a dish bursting with flavor and texture.Tender koftas made from nutrient-rich lotus stem and paneer are simmered in a rich, creamy coconut milk gravy, infused with aromatic spices. Imagine the delicate crunch of the koftas melting in your mouth.Whether it's a simple weeknight dinner or a festive celebration, this curry is guaranteed to impress with its unique taste and satisfying heartiness.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Ingredients
Koftas
- 200 gm Lotus Stem
- 100 gm Cottage Cheese
- 2 tbsp Gram Flour
- 2 tbsp Soy chunks
- Salt to taste
Curry Sauce
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1 tsp Chili Powder red
- ½ tsp Garam Masala
- 1 cup Coconut Milk thin
- 2 Bay Leaf
- Garam Masala whole
- Fenugreek dried leaf
Instructions
- Clean the lotus stems under running water. Boil them until tender. This ensures the koftas have a soft, melt-in-your-mouth texture. Set the cooked lotus stems aside to cool.
- Peel the cooled lotus stems and mash them into a smooth dough.
- Add the soya chunks, gram flour, and salt to the mashed lotus stem. Mix thoroughly to combine. Shape the mixture into small, round koftas.
- Shallow fry the koftas in a pan until golden brown. Shallow frying creates a crispy exterior while keeping the inside tender. Set the fried koftas aside. Shallow fry the paneer cubes until lightly golden and set aside.
- In a small bowl, combine the turmeric powder, cumin seeds, coriander powder, red chili powder, and garam masala. Form a smooth paste by adding a little water. This spice paste forms the flavor base of the curry.
- In the same pan used for frying, add the bay leaves and whole garam masala. Sauté briefly until fragrant. Add the prepared spice paste and salt. Sautéing the spices enhances their flavor and aroma.
- Stir continuously and pour in the thin coconut milk. This creates the rich and creamy gravy. Add the garam masala and kasuri methi. Stir well and gently add the fried koftas and paneer cubes to the curry.
- Simmer for 3 minutes, or until the gravy thickens slightly. The koftas and paneer will absorb the flavors of the curry during this time. Remove from heat. Serve hot with chapati, paratha, or jeera rice.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don't overcrowd the pan when browning the chicken. Work in batches to ensure even cooking and a nice sear.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 533kcalCarbohydrates: 32gProtein: 21gFat: 38gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 92mgPotassium: 944mgFiber: 9gSugar: 3gVitamin A: 318IUVitamin C: 46mgCalcium: 377mgIron: 8mg
Geeta Biswas
Articles: 919
3 Comments
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This looks divine! Can’t wait to make it.
Absolutely mouthwatering! Great share.
This is wonderful! Can’t wait to taste it.