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Kamal Kakdi Ki Sabji is a traditional Indian curry made with lotus stems. It is a vegan and gluten-free main course dish you can make in a pressure cooker or instant pot.
About Lotus Stem
Lotus Root is a plant-based vegan and naturally gluten-free ingredient. It is widely used inIndian, Korean, and Japanese Cuisine. It has a fibrous texture and a hosepipe-like shape.
In Hindi, it is known as kamal kakdi, which translates to lotus stem or lotus roots.
In the Indian subcontinent, lotus stem is a seasonal ingredient. You can find them either during the summer season or during winter.
I am sharing a Punjabi-style kamal kakdi ki sabji recipe I learned from my mother-in-law. It is an easy, everyday curry recipe that you can make in under 30 minutes in a pressure cooker.
Apart from making curry, you can use lotus stem to make crispy stir fry or kofta. It tastes delicious.
Ingredients Required
Lotus Stem: Pick fresh, pale white with light tones of brown and unsoiled vents. There should be a crisp sound while snapping the lotus stem.
Tomato Paste: Blend two chopped tomatoes with ginger, garlic, and green chilli to a fine paste.
Spices:Cumin, Red Chili Powder, Turmeric Powder, Coriander Powder,Garam Masala, Kasuri Methi
Oil: I use flavourless refined oil for making kamal kakdi ki sabji. You can use mustard oil, ghee, or vegetable oil.
Other Ingredients: Onion, Salt, Water, and Fresh Coriander
How To Make Curry
Prepare Lotus Stem For Curry
Step 1) Peel the skin of the lotus stem and slice it into thin slices. Soak the sliced lotus stem in salted water for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
Step 2) Drain the salted water and transfer the lotus stem slices to a colander.
Prepare Curry
Step 1) Heat the oil in a pressure cooker over medium heat. Add cumin seeds and onion. Fry them over low heat till it becomes light brown (image 1).
Step 2) Add tomato paste, red chilli powder, turmeric powder, salt, and coriander powder. Saute the paste over medium heat till oil separates or starts oozing from the sides of the masala. This might take 5 – 6 minutes (images 2 & 3).
Step 3) Add lotus stem slices to the pressure cooker. Stir to combine and saute for 2 – 3 minutes.
Step 4) Add water, mix, and seal the lid of the pressure cooker. Cook over low to medium heat for 3 to 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
Step 5) Open the lid, and check the lotus stem for doneness. Add kasuri methi, garam masala, and chopped fresh coriander. Stir to combine. Allow kamal kakdi ki sabji to simmer for 2 to 3 minutes.
And it is ready for serving!
Serving Suggestion
Kamal Kakdi Ki Sabji is an Indian main course dish. Serve it with chapati, roti, paratha, or jeera rice.
My favourite meal combination is lotus stem curry, phulka, boondi raita, and kachumber salad.
More Indian Curry Recipes
Arbi Ki Sabji
Aloo Ki Sabzi
Paneer Curry
Gatte Ki Sabzi
Dahi Potato Curry
Lauki Kofta Curry
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Kamal Kakdi Ki Sabji Recipe
Kamal Kakdi Ki Sabji is a traditional Indian curry made with lotus stems. Learn to make vegetarian lotus stem curry in a few simple steps.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 2
Calories: 152kcal
Author: Hina Gujral
Ingredients
- 250 gram lotus root (kamal kakdi)
- 4 tablespoon vegetable oil
- 1 teaspoon cumin seeds (jeera)
- ½ Cup chopped onion
- ½ Cup chopped tomato
- 1 tablespoon chopped ginger
- 1 tablespoon garlic cloves
- 1 green chilli chopped
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 ½ Cup water
- 1 teaspoon Garam Masala see recipe here
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoon chopped fresh coriander
Instructions
To prepare the Kamal Kakdi for making the curry, peel the skin of the lotus stem and slice it into thin slices. Soak the sliced lotus stem in salted water for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
Drain the salted water and transfer the lotus stem slices to a colander. Set them aside.
Heat the oil in a pressure cooker over medium heat. Add cumin seeds and onion. Fry them over low heat till it becomes light brown. This takes less than 3 to 4 minutes.
Add tomato paste, red chilli powder, turmeric powder, salt, and coriander powder. Saute the paste over medium heat till oil separates or starts oozing from the sides of the masala. This might take 5 – 6 minutes.
Add lotus stem slices to the pressure cooker. Stir to combine and saute for 2 – 3 minutes.
Add water, mix, and seal the lid of the pressure cooker. Cook over low to medium heat for 3 to 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
Open the lid, and check the lotus stem for doneness. Add kasuri methi, garam masala, and chopped fresh coriander. Stir to combine. Allow kamal kakdi ki sabji to simmer for 2 to 3 minutes.
Taste and if required add more spices and seasoning.
Serve Kamal Kakdi Ki Sabji warm with chapati or jeera rice.
Recipe Notes:
- The cooking time of the lotus root may vary depending upon the quality. The tender roots takes less than 3 whistles to get cooked whereas the matured roots might take 4 whistles.
- Make sure to clean the lotus roots properly before cooking to get rid of all the mud and dirt particles.
Nutrition
Calories: 152kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 248mg | Potassium: 974mg | Fiber: 10g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 68mg | Calcium: 123mg | Iron: 4mg
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