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Home / Recipes / Kamal Kakdi aur Matar ke Koftey

Photo of Kamal Kakdi aur Matar ke Koftey by Anshu Matta at BetterButter
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Kamal Kakdi aur Matar ke Koftey

Mar-04-2019
Anshu Matta
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kamal Kakdi aur Matar ke Koftey RECIPE

punjabi style fried lotus stem and green peas dumplings in onion-tomato based sauce

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Frying
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. Kamal kakdi (lotus stem, grated) - 1 cup
  2. potato (boiled, grated) - 1 cup
  3. onions (finely chopped) - 1/4 cup
  4. Boiled/frozen green peas - 1/4 cup
  5. ginger (grated) - 2 inch
  6. garlic (finely chopped) - 2 to 3 cloves
  7. Green chilies (finely chopped) - 2 to 3
  8. Kasoori methi powder - 1 tsp
  9. coriander powder - 2 tsp
  10. Red chili powder - 2 tsp
  11. Anaardana powder - 1 tsp
  12. salt - as per taste
  13. Besan (gramflour/ chickpea flour) - 2 to 3 tbsp, enough to bind the veggies
  14. oil - for frying + 1/2 tbsp
  15. for gravy:
  16. onions (medium size, finely chopped) -1
  17. tomatoes (pureed) - 2
  18. Ginger-Garlic paste - 1 tsp
  19. Khoya (optional) - 2 tbsp
  20. cumin seeds - 1 tsp
  21. Black pepper corns - 3 to 4
  22. bay leaf - 1
  23. turmeric powder - 1 tsp
  24. red chili powder - 1 to 2 tsp
  25. coriander powder - 1/2 tsp
  26. Kasoori methi powder - 1 tsp
  27. Garam masala powder - 1 tsp
  28. salt - as per taste
  29. oil - 2 tbsp

Instructions

  1. Combine grated potato, lotus stem and chopped green chilies in a bowl.
  2. Heat 1/2 tbsp oil in a wok and add in grated ginger and chopped garlic.
  3. Saute for few seconds after which add chopped onions. Saute till onions turn golden brown
  4. Next, add green peas and cook, coarsely crushing with the help of spatula.
  5. Once the peas change a little color, switch off the flame and add them in the potato and lotus stem mixture.
  6. Add all dry spice powders, salt and besan; combine nicely. There's no need to add water as grated vegetables have enough moisture.
  7. Shape the mixture into lemon size balls.
  8. In the meanwhile, heat oil for frying. Slide in the kofta balls and fry on medium flame until koftas turn golden brown.
  9. Dish out on absorbent paper and keep aside until we make the gravy.
  10. In a pressure cooker, add 2 tbsp oil.
  11. Add in cumin seeds, black pepper corns and bay leaf.
  12. Once the seeds splutter, add in chopped onions and fry until they turn golden.
  13. Next, add ginger-garlic paste and saute for few seconds.
  14. Add all spice powders (except kasoori methi powder and garam masala) and saute well for 2 to 3 seconds.
  15. Now, add tomato puree; cook until oil starts separating.
  16. Next, add khoya and again saute for a second or two.
  17. Add around 2 cups of water, cover the cooker with lid and let cook for 1 whistle.
  18. Add the koftas in gravy and let them soak for 10 minutes.
  19. Just before serving, garnish with garam masala and kasoori methi powder.
  20. You can also drizzle with some fresh cream, which will further enhance its flavor and texture.

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