Lotus root kofta

Prep 0 h : 0 m
Cook 0 h : 45 m
Serves
6

Ingredients

  • For the koftas

    150g potatoes, boiled and grated

    300g, lotus stem, peeled, boiled and grated

    1 tbsp finely chopped green chillies

    1 tsp red chilli powder

    1 tbsp chopped ginger

    2 tbsp finely chopped coriander leaves

    ½ tsp garam masala

    1 tbsp dried fenugreek leaves

    2 tbsp cornflour or as needed

    Vegetable oil, for frying

    For the curry

    50 ml vegetable oil

    2 bay leaves

    1 tsp cumin seeds

    250g finely chopped onion

    1 tbsp ginger garlic paste

    1/2 tsp turmeric powder

    1 tbsp coriander powder

    1 tsp red chilli powder

    1 tsp amchur powder (dried mango)

    ½ tsp garam masala powder

    150g fresh tomato puree

    1 tbsp dry fenugreek leaves, crushed

    50g double cream

    1 tbsp chopped fresh coriander


Method

  • For the koftas, mix together all the ingredients, except corn flour. Now add the cornflour in batches, ensuring the mixture binds well. Mix well. Divide the mixture into lime-size balls and deep-fry in batches in medium hot oil. (Do not add too many koftas to the hot oil as that would lower the temperature of the oil and cause them to crumble.) Remove them on to a kitchen towel and keep aside.

    For the curry, heat oil in a pan. Add bay leaves and cumin seeds. When the seeds begin to splutter, add onion. Saute until golden brown. Add ginger garlic paste and cook until the raw smell goes. Add all the spice powders and saute continuously for 2-3 mins.

    Add tomato puree, mix and allow it to cook on medium heat until oil begins to appear on the side of the pan, 2 mins. Then add a cup of water, mix well and allow it to cook for 5 mins or until the sauce is of the right consistency.

    Crush the fenugreek leaves between your palms and then add to the curry. Simmer for 5 mins. Then lower the heat and gradually add cream, while mixing continuously. Now drop the fried kofta in to the gravy and toss gently into it. Garnish with fresh coriander and serve with chapati or tandoori roti.