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aerial shot of kamal kakdi ki sabji in a black ceramic bowl
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Kamal Kakdi Ki Sabji Recipe

Kamal Kakdi Ki Sabji is a traditional Indian curry made with lotus stems. Learn to make vegetarian lotus stem curry in a few simple steps.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 152kcal
Author: Hina Gujral

Ingredients

  • 250 gram lotus root (kamal kakdi)
  • 4 tablespoon vegetable oil
  • 1 teaspoon cumin seeds (jeera)
  • ½ Cup chopped onion
  • ½ Cup chopped tomato
  • 1 tablespoon chopped ginger
  • 1 tablespoon garlic cloves
  • 1 green chilli chopped
  • 1 teaspoon coriander powder (dhaniya powder)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 ½ Cup water
  • 1 teaspoon Garam Masala see recipe here
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 2 tablespoon chopped fresh coriander

Instructions

  • To prepare the Kamal Kakdi for making the curry, 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.
  • Drain the salted water and transfer the lotus stem slices to a colander. Set them aside.
  • 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. This takes less than 3 to 4 minutes.
  • 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.
  • Add lotus stem slices to the pressure cooker. Stir to combine and saute for 2 – 3 minutes.
  • 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.
  • 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.
  • Taste and if required add more spices and seasoning.
  • Serve Kamal Kakdi Ki Sabji warm with chapati or jeera rice.

Notes

  • The cooking time of the lotus root may vary depending upon the quality. The tender roots takes less than 3 whistles to get cooked whereas the matured roots might take 4 whistles. 
  • Make sure to clean the lotus roots properly before cooking to get rid of all the mud and dirt particles. 

Nutrition

Calories: 152kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 248mg | Potassium: 974mg | Fiber: 10g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 68mg | Calcium: 123mg | Iron: 4mg