Kashmiri Style Nadru Ke Kabab (Lotus Stem in Spicy Gravy)
Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian
Description:
Nadru Ke Kabab is a flavorful curry-based kebab made with lotus stems, known as “Nadru” in Kashmiri. These kebabs are served in a spicy, rich gravy, making them a unique and delicious dish. Lotus stems are packed with essential nutrients like iron, copper, magnesium, and vital enzymes, promoting better health and well-being.
Ingredients:
For the Kababs:
- 1 Lotus Stem (Nadru), washed, boiled, and grated
- 1 Onion, finely chopped
- 2 Green Chillies, finely chopped
- 1 Potato (Aloo), boiled and peeled
- Salt, to taste
- 1 tbsp Coriander Powder (Dhania)
- 1 tsp Garam Masala Powder
- ½ tsp Red Chilli Powder
- 2 pinches Ajwain (Carom Seeds), crushed
- 1 tsp Ginger, minced or grated
- 1 tsp Garlic, paste
- 2 tbsp Roasted Gram Flour (Sattu Ka Atta)
- 1 tsp Fennel Seeds (Saunf)
- ½ Lemon, juiced
- 1 cup Whole Wheat Bread Crumbs, for coating
For the Makhani Gravy:
- 5 Tomatoes, medium-sized, cut into quarters
- 1 Onion, small, cut into quarters
- 1 Green Bell Pepper (Capsicum), small, deseeded and halved
- 7-8 Garlic Cloves
- 2-inch Ginger, grated or 2 tsp ginger paste
- ½ cup Cashew Nuts
- Salt, to taste
- 2 tbsp Ghee (Clarified Butter)
- 1 tbsp Garam Masala Powder
- Red Chilli Powder, for tempering
- Water, as needed for consistency
- 3 tbsp Tomato Ketchup
- 2 tbsp Homemade Tomato Puree
- 2 tbsp Milk (optional)
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions:
-
Make the Makhani Gravy:
- In a pressure cooker, combine tomatoes, ginger, garlic, onion, capsicum, cashews, and ¼ cup water to avoid burning.
- Pressure cook for 1 whistle on high heat, then lower the flame and cook for 2 more whistles.
- Allow the mixture to cool, then blend it into a fine paste using a mixer grinder.
- Sieve the paste to remove any solid bits, and set the smooth gravy aside.
-
Prepare the Kabab Mixture:
- In a large bowl, combine the boiled potatoes, grated lotus stem, and the rest of the ingredients for the kababs.
- Mix everything together well.
- Take a tablespoon of the mixture and roll it between your hands to form a kabab shape.
- Coat the kabab with whole wheat bread crumbs.
- Place the prepared kababs in the refrigerator for 5 minutes to set.
-
Fry the Kababs:
- Heat oil in a wok over medium-high heat.
- Once the oil is hot, carefully fry the kababs until golden and crispy.
- Remove the kababs from the oil and set them aside.
-
Prepare the Gravy:
- Heat ghee in a pan, then add the tomato puree, salt, and garam masala.
- Sauté on low heat until the mixture releases ghee on the sides of the pan.
- Add the previously prepared Makhani mixture and cook until the flavors meld.
- Stir in the tomato ketchup and cook until the gravy thickens.
-
Tempering:
- In a small tadka pan, heat a little ghee.
- Add red chilli powder (degi mirch) and sauté for 2-5 seconds, then remove from heat.
-
Assemble the Dish:
- Add the fried kababs to the gravy and simmer for a few minutes to allow them to absorb the flavors.
- Optional: Stir in the milk for a richer texture.
- Garnish with fresh coriander if desired.
Serve the delicious Kashmiri Style Nadru Ke Kababs with roti or rice for a wholesome, flavorful lunch!
