Name: Lotus Stem Koftas in Silky Onion Gravy recipe by Kriti Singhal at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 lotus stem; For koftas; 2 tbsp gram flour; 1 tsp red chili powder; 1 tsp Coriander powder; 1/2 tsp ginger garlic paste; 1/2 tsp Coriander leaves; salt as per taste; oil to fry; For gravy; 3 Medium sized onion; 1/2 inch ginger; 2 garlic cloves; 2 green cardamons; 3-4 cloves; 3-4 peppercorns; 1 Stick Cinnamon; 3 cups water; 2 tsp butter; 1 cup Cream; For chilli oil; 2 tsp butter; 1/2 tsp red chilli powder

ABOUT Lotus Stem Koftas in Silky Onion Gravy RECIPE

This gravy is one of a perfect delight for your gorgeous evenings. Innovative and simple, this unique recipe will take you on an heavenly gastronomic trip. Prepared in creamy Onion sauce, these delish Koftas will be an amazing main course recipe! Recipe Inspired from: Hymns of the Soil - A cookbook by Chef. Vikas Khanna

Ingredients Serving: 2

1 lotus stem
For koftas
2 tbsp gram flour
1 tsp red chili powder
1 tsp Coriander powder
1/2 tsp ginger garlic paste
1/2 tsp Coriander leaves
salt as per taste
oil to fry
For gravy
3 Medium sized onion
1/2 inch ginger
2 garlic cloves
2 green cardamons
3-4 cloves
3-4 peppercorns
1 Stick Cinnamon
3 cups water
2 tsp butter
1 cup Cream
For chilli oil
2 tsp butter
1/2 tsp red chilli powder

Instructions

Take 5-6 round slices of the lotus stem and grate rest of it completely
Mix all the ingredients of the Koftas and the grated lotus stem. Roll out 10-12 balls out of it and fry well till golden brown. Keep it aside
Fry the slices of the lotus stem (for garnishing) and keep aside
Now, for gravy, Put water on boil
Once it is boiled, add all the ingredients of the gravy except butter
Let the ingredients boil well till water is reduced to 1/3rd
Let the mixture cool down. Once it is cooled, grind well. Now in a pan, heat butter and add cream
Add the onion mixture into it and mix well
Fry the mixture well and simmer for 10 mins Once done, add Kofta balls into it
Arrange it well in the serving platter For chili oil, heat butter in a tadka spoon and add red chili powder over it. Let it cool down. Chili oil is ready
Garnish with Chili oil, fried stem slices and mint leaves Serve hot with Chapatis

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