Kamal Kakdi Aloo Sabzi | Aloo bhein sabzi | Lotus stem and Potato curry
Kamal Kaldi or Lotus stem curry with potatoes is a popular north indian dish which also finds traces in sindhi cuisine.
pureed in mixer
pureed and sieved
or to taste
red chilli powder /degi mirch
as per taste
Wash , peel and slice the lotus stems. Cut the potatoes in cubes or any other desired shape.
Heat oil in a griddle.Fry the potatoes and lotus stems separately till golden brown in colour. Keep them aside.
How to cook the gravy: In a pressure cooker, heat some mustard oil and add the pureed onions and grated ginger.
Cook them till brown . Now add some water(4 tbsp) and the spices. Salt, red chili powder, coriander powder , turmeric powder.Cook till oil separates.
Add the pureed tomatoes and cook until oil separates again.
Now, add the fried potatoes and lotus stems and cook on simmer for 5-10 minutes.
Now add some water for required consistency and close the lid. Cook upto two whistles. Close the flame and let it sit til steam releases.
Garnish with some garam masala and coriander leaves.
Remember the onions should be nicely brown or the curry colour and flavor will change. It should be dark brown but not burnt.
Always simmer the onions after adding salt and spices.Do not ruch this step to get best flavors. Also ensure its not burnt.Add a bit of water for best results.
Use best quality spices to achieve best results.
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