Name: Aloo Kamal Kakdi
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Lotus Root, kamal kakdi/bhee/nadru, sliced and pre-boiled until slightly tender; 2 medium Potato, peeled and cut into chunks; 1 large Onion, finely chopped; 2 medium Tomato, pureed or finely chopped; 1 tbsp Ginger-Garlic Paste, fresh; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, for rich aroma; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

1 hrtotal

40 min hands-on20 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Heat oil in a pressure cooker or heavy pan. Add the cumin seeds and allow them to splutter.
Add the chopped onions and fry on medium heat until they turn deeply golden brown.
Stir in the ginger garlic paste and slit green chillies. Sauté for a minute until the raw smell is eliminated.
Add the tomato puree along with turmeric, red chilli powder, coriander powder, and salt. Cook this masala until the tomatoes reduce and oil begins to separate from the edges.
Add the pre-boiled lotus stem slices and the potato chunks into the masala. Mix well and roast the vegetables for 3-4 minutes so they absorb the spices.
3–4 min
Pour in about 1 cup of water for a thick, clinging gravy. If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If cooking in an open pan, cover and simmer for 15-20 minutes until the potatoes are soft and the lotus stem is perfectly cooked but retains its bite.
15–20 min
Once the pressure is released, check the consistency. It should be a thick, luscious 'latpata' gravy. Stir in the garam masala.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Soft, yielding chunks of potatoes contrasting beautifully with the slightly crunchy, porous, and flavor-soaked disks of lotus stem.

Getting it right

Tip

Boiling the lotus stem slices before adding them to the curry is critical; otherwise, they will remain too tough and woody to eat, even after simmering in the gravy.

What to serve it with

A profoundly comforting Sindhi and North Indian household favorite. Best enjoyed with hot Phulkas or mixed with plain steamed rice.

Jain Shahi Kaju Draksh Nu Shaak

Kaju draksh nu shaak simmers cashews and raisins in a sweet cream gravy, made without onion or garlic.

40 minvegetarian

Jain Shahi Kaju Makhana

Kaju makhana cooks cashews with fox nuts in a mild tomato gravy, made without onion or garlic.

35 minvegetarian

Jain Shahi Kaju Paneer

Shahi kaju paneer cooks paneer with cashews in a rich tomato gravy, made without onion or garlic.

55 minvegetarian

Jain Sprouted Moong Sabzi

Sprouted moong sabzi cooks the sprouts briefly in a cashew and tomato gravy so they keep their bite, with no onion or garlic.

35 minvegan

Jain Tindora Masala

Tindora masala cooks ivy gourd in a dry tomato masala, made without onion or garlic.

35 minvegetarian

Jain Trevti Dal

Trevti dal cooks three lentils together, made without onion or garlic.

1 hr 35 minvegetarian

Ingredients