Recipesandyou

NadruKe Kabab/Lotus stems Nuggets in Makhani Gravy

Coursemain course
Cuisinekashmiri

Servings	Prep Time
8number	15minutes

Cook Time

20minutes

Servings	Prep Time
8number	15minutes

Cook Time

20minutes

Ingredients

( My Cup size: 1 cup = 200 ml)
1 LotusNadru / Stems/ Bhein: Big peeled, washed and boiled.
1 Onion(Small) : finely chopped
2 Green Chili: finely chopped
1 PotatoBoiled : Big
to taste Salt
1tbsp CorianderPowder: .
1tsp Garam Masala: .
xbdtsp Chili PowderRed : . (optional) or to taste
2pinches Ajwain Seeds/ Carom : (crushed btw palms)
1tsp GingerMinced/Grated : .
1tsp GarlicMinced /Paste: .
2tbsps Gram FlourSattu / Roasted : .
1tsp Saunf Fennel Seeds/ Powder: .
xbd lemonJuice of (medium sized)
1cup Breadcrumbs: (for coating)

For Makhani Gravy:

5 Tomatoes(medium sized) :
1 Onion: small
1 Capsicumgreen: small
: 7cloves Garlic-8
2 u2019u2019 / 1tbsps Ginger: . grated
1/2cup Cashew(salted or unsalted):
to taste Salt
2tbsp ghee Butter. Of Desi /clarified
1tbsp Chicken Masala: . (I used MDH)
MirchDegi : for tempering

Instructions

Water for consistency
Tomato Ketchup: 3 tbsp.
Tomato Puree: 2-3 tbsp.
Milk (optional):2 tbsp. (for gravy thickness)
Pre-preps for Makhani Gravy: Before you start making your kababs, just do the following. Ina pressure cooker, add tomatoes slit into 4.Ginger garlic, onion slit into 4,capsicum slit into 2 and deseeded ,cashew and 1/4th cup water(to avoid burning. Pressure cook this till one whistle on high flame and the simmer and cook further till two more whistles. Cool this mixture and grind into a fine paste. Sieve it and keep aside.
How to Make Nadru /Lotus Stem Kebabs: Grate the boiled lotus stems. Grate the boiled potatoes. In a bowl mix these two along with the rest of the ingredients. Mix well.
Frying the Kebabs: Now take a tbsp. full of this mix and roll between your hands to make a kabab.Apply a little oil if sticky, but do not add any more flour. Lotus stems and potatoes have a sticky texture so itu2019s fine. Coat with breads crumbs. Make all the kebabs like this and keep them in the refrigerator for 5 minutes. Heat Oil in a wok and start frying after 5 minutes. Fry on medium high flame otherwise theyu2019ll soak oil. Keep these aside till you make the gravy.
For preparing the Gravy: Heat 2 tbsp. of Desi Ghee /Clarified Butter in a pan. Add the tomato puree, salt and chicken masala. Sautxe9 this on simmer till it leaves ghee on the sides of the pan. Add the Makhani mixture which we had pressure cooked and kept aside. Add tomato ketchup and cook until the Ghee separates.
For Tempering: Heat Ghee in a pan. One its warm, add degi mirch powder. Shut the flame and keep aside.
Assembling to Serve: In a serving bowl, place the kababs.Now, pour over the prepared gravy. Now, garnish with the red chili tempering and coriander leaves. Serve Hot.