About Lotus Stem
Lotus Root is a plant-based vegan and naturally gluten-free ingredient. It is widely used in Indian, Korean, and Japanese Cuisine. It has a fibrous texture and a hosepipe-like shape. In Hindi, it is known as kamal kakdi, which translates to lotus stem or lotus roots. In the Indian subcontinent, lotus stem is a seasonal ingredient. You can find them either during the summer season or during winter. I am sharing a Punjabi-style kamal kakdi ki sabji recipe I learned from my mother-in-law. It is an easy, everyday curry recipe that you can make in under 30 minutes in a pressure cooker. Apart from making curry, you can use lotus stem to make crispy stir fry or kofta. It tastes delicious.
Ingredients Required
Lotus Stem: Pick fresh, pale white with light tones of brown and unsoiled vents. There should be a crisp sound while snapping the lotus stem. Tomato Paste: Blend two chopped tomatoes with ginger, garlic, and green chilli to a fine paste. Spices: Cumin, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala, Kasuri Methi Oil: I use flavourless refined oil for making kamal kakdi ki sabji. You can use mustard oil, ghee, or vegetable oil. Other Ingredients: Onion, Salt, Water, and Fresh Coriander
How To Make Curry
Prepare Lotus Stem For Curry Step 1) Peel the skin of the lotus stem and slice it into thin slices. Soak the sliced lotus stem in salted water for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem. Step 2) Drain the salted water and transfer the lotus stem slices to a colander. Prepare Curry Step 1) Heat the oil in a pressure cooker over medium heat. Add cumin seeds and onion. Fry them over low heat till it becomes light brown (image 1). Step 2) Add tomato paste, red chilli powder, turmeric powder, salt, and coriander powder. Saute the paste over medium heat till oil separates or starts oozing from the sides of the masala. This might take 5 – 6 minutes (images 2 & 3). Step 3) Add lotus stem slices to the pressure cooker. Stir to combine and saute for 2 – 3 minutes. Step 4) Add water, mix, and seal the lid of the pressure cooker. Cook over low to medium heat for 3 to 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker. Step 5) Open the lid, and check the lotus stem for doneness. Add kasuri methi, garam masala, and chopped fresh coriander. Stir to combine. Allow kamal kakdi ki sabji to simmer for 2 to 3 minutes. And it is ready for serving!
Serving Suggestion
Kamal Kakdi Ki Sabji is an Indian main course dish. Serve it with chapati, roti, paratha, or jeera rice. My favourite meal combination is lotus stem curry, phulka, boondi raita, and kachumber salad.
More Indian Curry Recipes
Arbi Ki Sabji Aloo Ki Sabzi Paneer Curry Gatte Ki Sabzi Dahi Potato Curry Lauki Kofta Curry Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
