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Kamal Kakdi Ki Sabzi

Kamal Kakdi Ki Sabzi is a succulent brown curry made with crisp and fibrous lotus stem. Learn how to make lotus stem curry in few simple steps. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: how to make lotus stem curry, kamal kakdi ki sabzi
Servings: 4
Author: Hina Gujral


  • 4 medium-size lotus stem
  • 1 large-size onion roughly chopped
  • 2 small-size tomato finely chopped
  • 1 tsp ginger-garlic paste
  • 1 green chili fine chopped
  • salt to taste
  • 2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp Garam Masala see recipe here
  • 2 tbsp oil for cooking


  • To prepare the Kamal Kakdi for making the curry, first thoroughly clean and wash the lotus stems. Make sure no dirt particles remain inside the vents of the lotus stem. Once cleaned, peel the lotus stem and chop into thin oval shape slices. Soak in water and set aside while you prepare the masala for the curry.
  • In a pressure cooker (Buy it here) heat oil over medium heat. Add the chopped onion, green chili and saute till onion turn light brown in color. Next add the ginger-garlic paste and saute once again till the pleasant aroma of roasted masala is released. While roasting if masala is sticking to the pan add a tablespoon or two of water.
  • Add the drained lotus stem slices in the pressure cooker (Buy it here) along with the salt, red chili powder and turmeric. Stir to combine and saute for 2 - 3 minutes.
  • Pour 2 cups of water in the pressure cooker, seal with the lid, put the weight on and over high heat cook the vegetable for two whistles.
  • After two whistles turn off the flame and let the steam release naturally from the pressure cooker.
  • Open the lid and add the chopped tomato and garam masala. Stir to combine and let the curry simmer over low heat till the tomato is nicely cooked, gravy thicken and the lotus stem is cooked as well. At this stage adjust the consistency of the curry by adding more water if required.
  • At the stage of adding tomato, if lotus stem requires more time to cook then pressure cook the curry for few more minutes.
  • The cooking time of the curry entirely depends on the variety of the lotus stem, it is always recommended to buy soft textured pale white one.
  • Once cooked transfer Kamal Kakdi Ki Sabzi in the serving bowl. Garnish with coriander leaves and serve Kamal Kakdi ki Sabzi hot with jeera rice or chapati.


Pan Used: Pressure Cooker (Buy it here)