Kamal kakdi aloo ki sabzi is a lip smacking brownish-yellowish curry made with crisp and fibrous lotus stem along with potatoes. The juicy slices of lotus stem are pressure cooked along with few Indian spices till soft and taste best with hot chapatis or zeera rice.
I have so many childhood memories associated with this dish. I used to get fascinated by its shape, which when gets cut looks like a pin wheel and love the round slices of stem in a delicious curry.I always had this curry with onion-tomato gravy as my mom makes like that, will share that recipe also soon. The one I am sharing today is without onion & garlic and have learned this from my mom-in-law :). If you are looking for more main course recipe’s do check Kadhi Pakoda/Gram Flour Dumplings in Yogurt Gravy (No Onion, No Garlic), Palak Aloo Curry/ Spicy Pureed Spinach with Potatoes, Rajma Masala/Red Kidney Beans Curry-Indian Style, Mangodi Aloo Sabzi/Moong Dal Nuggets Curry, Mutter Paneer/Indian Cottage Cheese & Green Peas Curry Recipe, Chana Masala/ Garbanzo Beans-Indian Curry Recipe, Lauki Kofta/Opo Squash Dumplings in Curry, Egg Masala/Egg Roast-Indian Style, Palak Paneer/Indian Cottage Cheese in Spinach Gravy, Paneer(Cottage Cheese) Butter Masala/Paneer Makhani. So let’s get started.
Cuisine: Indian, North India
Recipe Type: Main Course
Prep Time: 10 mins
Cook Time: 20 mins
- Lotus Stem Slices (Fresh/Frozen): 1/2 cup
- Potatoes: 2 medium-sized, peeled & cut into cubes
- Green Chili: 2. finely chopped
- Ginger: 1″ knob, finely chopped
- Turmeric Powder: 1/4 tsp
- Coriander Powder: 2 tsp
- Red Chili Powder: 1/2-1 tsp
- Garam Masala Powder: 1 tsp
- Dry Mango Powder: 1 tsp
- Cumin Seeds: 1/2 tsp
- Heeng/Asafoetida: A pinch
- Salt to taste
- Cooking Oil: 2 tbsp
- Water: 2 cup
- Cilantro/Coriander Leaves: 1 tbsp, finely chopped
- If you are using frozen lotus stem slices, take it out 30 mins ahead of cooking. If you are using fresh lotus stem, break it into two pieces wash and clean it thoroughly. Make sure no dust particles remain inside the vents of lotus stem. Once cleaned, peel the stem and cut into thin oval-shaped slices and transfer them into a bowl of warm water.
- In a pressure cooker add oil, once hot add heeng, cumin seeds and let it sizzle.
- Add chili, ginger and saute for 30 seconds.
- Add lotus stem slices, potato cubes and stir gently.
- Add turmeric powder, coriander powder, red chili powder, salt and saute for 1-2 mins. Keep stirring in between.
- Add water, mix well, cover the lid and pressure cook for it on high heat for 3-4 whistles and then slow down the heat and let it cook for another 5-7 mins.
- Turn off the heat and let the steam release naturally.
- Open the lid, add garam masala powder, dry mango powder and mix gently. Slightly mash 3-4 potato cubes to give semi-thick consistency to the curry and let it simmer on low flame for another 2-3 mins and then turn off the flame.
- Garnish with freshly chopped coriander leaves.
- Serve hot and enjoy with hot chapatis or zeera rice :).