How to make Kamal Kakdi Ke Kofte -

Lotus stems and potatoes kofte cooked in a flavourful onion-tomato gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tomatoes (टमाटर), Lotus leaves cleaned

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Kamal Kakdi Ke Kofte checkout Bhare Baghare Tamatar, Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer . You can also find more Main Course Vegetarian recipes like Stuffed Capsicums Kadai Paneer Bhee Masala Paneer Bhurji Lasagna

Kamal Kakdi Ke Kofte

Kamal Kakdi Ke Kofte Recipe Card

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Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kamal Kakdi Ke Kofte Recipe

  • Tomatoes

  • Lotus leaves cleaned grated and soaked in water 250 grams

  • Potatoes peeled, grated and soaked in water 2 medium

  • Salt to taste

  • Ginger chopped 1 tablespoon

  • Red chilli powder 1/4 teaspoon

  • Gram flour (besan) 3 tablespoons

  • Cornflour/ corn starch 1 tablespoon

  • Oil to deep fry

  • For gravy

  • Oil 1 tablespoon

  • Onions roughly chopped 2 medium

  • Ginger-garlic paste 1 1/2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Tomatoes pureed 2 medium

  • Gram flour (besan) 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

Method

Step 1

Squeeze the grated lotus stem to remove all water and put into a bowl. Similarly squeeze potatoes and put into the same bowl. Add salt, ginger, red chilli powder, gram flour and cornstarch and mix well. Shape into small balls.

Step 2

Heat sufficient oil in a kadai, slide in the kofte and deep fry on medium heat till golden. Meanwhile to make gravy heat oil in a non stick pan. Add onions and saute till light brown.

Step 3

Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, red chilli powder and mix and saute for 1 minute.

Step 4

Add tomato puree and mix and continue to saute. Add ¼ cup water and mix. Saute, stirring, till oil begins to separate. Add 1 cup water and mix.Mix gram flour in ¼ cup water till lump free. Add this to the gravy and cook till the gram flour gets cooked.

Step 5

Drain kofte and add to the gravy and simmer for a few minutes. Add coriander leaves, salt, garam masala powder and mix. Cover, reduce heat, cook for 7-8 minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.