Kamal Kakdi Ke Kofte

Vipasha

Yields 1

Serves 4

870

Kamal Kakdi Ke Kofte

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

• Lotus root (कमल ककड़ी)  -  ½ kg
• Paneer (पनीर)  -  70 gram
• Potato (आलू)  -  2-3
• Onion (प्याज)  -  3
• Tomato (टमाटर)  -  3
• Coriander leaves (हरा धनिया)  -  1 bunch
• Ginger (अदरक)  -  3 piece of 1 inch
• Garlic (लहसुन)  -  3-4
• Green chillies (हरी मिर्च)  -  4
• Coriander (धनिया) powder  -  3 tsp.
• Red chilli (लाल मिर्च) powder  -  2 tsp.
• Turmeric (हल्दी) powder  -  1 tsp.
• Cumin (जीरा) seeds  -  1 tsp.
• Curd  -  1 cup
• Oil for deep fry.
• Salt to taste.

Instructions

1. Grate paneer (पनीर) and potato (आलू). Chop 2 piece ginger (अदरक), green chillies (हरी मिर्च), onion (प्याज), tomato (टमाटर) and coriander leaves (हरा धनिया). Make paste of 1 piece ginger (अदरक) and garlic (लहसुन). Keep aside.
2. Peel, boil and mesh lotus root (कमल ककड़ी).
3. Add grated paneer (पनीर), potato (आलू), half of chopped ginger (अदरक), half of the green chillies (हरी मिर्च), 2 tsp. coriander (धनिया) powder, 1 tsp. red chilli (लाल मिर्च) powder and salt to taste on meshed lotus root (कमल ककड़ी). Mix them and make small same size balls.
4. Heat oil in a deep pan and deep fry these balls till golden brown. Drain oil from these balls and place on a plate having paper towel on it to remove excess oil from fried balls. Keep aside.
5. Heat oil in pan and add cumin (जीरा) seeds. Sauté till start crackling and add chopped onion (प्याज); sauté till translucent.
6. Now add ginger-garlic (अदरक -लहसुन) paste; sauté till raw aroma of garlic (लहसुन) goes away.
7. After that add red chilli (लाल मिर्च) powder, turmeric (हल्दी) powder and remaining coriander (धनिया) powder and salt to taste. Mix well.
8. Now add remaining chopped ginger (अदरक) and green chillies (हरी मिर्च). Mix well.
9. Add tomato (टमाटर) and sauté till oil separates from the gravy.
10. After that add curd; mix well. If require add some water to make semi thick curry. Cook for 2-3 minutes.
11. At the end add fried koftas and cook further for 2-3 minutes.
12. Garnish with chopped coriander leaves (हरा धनिया) and serve hot.