Kashmiri Nadru Ke Kabab – Lotus Stem Kebabs in Spicy Gravy

Kashmiri Style Nadru Ke Kabab Recipe – Lotus Stem in Spicy Gravy

Introduction:

If you’re looking to indulge in a dish that captures the essence of Kashmiri cuisine, the Nadru Ke Kabab is the perfect choice. These aromatic, flavorful lotus stem kebabs are fried to perfection and then immersed in a rich, spicy gravy. The delicate crunch of the lotus stem and the creamy, savory flavors of the kababs are a beautiful contrast. When served with a fragrant gravy made from fresh tomatoes, spices, and cashews, this dish becomes a true celebration of Kashmiri culinary heritage. It pairs wonderfully with Pudina Tawa Paratha for a fulfilling lunch or dinner.

Ingredients

For the Nadru Ke Kabab (Lotus Stem Kebabs):

Ingredient	Quantity
Lotus Stem (Nadru)	1 (washed)
Onion	1, finely chopped
Green Chillies	2, finely chopped
Potato (Aloo)	1, boiled and peeled
Salt	To taste
Coriander Powder (Dhania)	1 tablespoon
Garam Masala Powder	1 teaspoon
Red Chilli Powder	1/2 teaspoon
Ajwain (Carom Seeds)	2 pinch (crushed)
Ginger	1 teaspoon, minced or grated
Garlic	1 teaspoon, paste
Roasted Gram Flour (Sattu Ka Atta)	2 tablespoons
Fennel Seeds (Saunf)	1 teaspoon
Lemon Juice	1/2 lemon
Whole Wheat Bread Crumbs	1 cup (for coating)

For the Spicy Gravy:

Ingredient	Quantity
Tomatoes	5 medium-sized
Onion	1 small
Green Bell Pepper (Capsicum)	1 small
Garlic	7-8 cloves
Ginger	2-inch piece, grated or 2 teaspoons ginger paste
Cashew Nuts	1/2 cup
Salt	To taste
Ghee (Clarified Butter)	2 tablespoons
Garam Masala Powder	1 tablespoon
Red Chilli Powder	For tempering
Water	For consistency
Tomato Ketchup	3 tablespoons
Homemade Tomato Puree	2 tablespoons
Milk	2 tablespoons (optional)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Servings

• Servings: 2 people

Cuisine

• Kashmiri

Course

• Lunch

Diet

• Vegetarian

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Instructions

Step 1: Prepare the Kabab Mixture

1. Start by preparing the kabab mixture. In a pressure cooker, add the following ingredients: tomatoes, ginger, garlic, onion, green bell pepper (capsicum), cashew nuts, and about 1/4 cup of water. This will help to prevent burning while cooking.
2. Close the lid and pressure cook on high flame for one whistle. After that, lower the flame and cook for another two whistles. Let the mixture cool down.
3. Once cooled, transfer the contents to a mixer grinder and grind them into a fine paste. Sieve the paste to remove any coarse particles. Set this paste aside.

Step 2: Make the Kababs

1. In a large mixing bowl, combine the boiled potatoes, boiled lotus stem, and the remaining ingredients for the kababs: chopped onion, green chillies, ginger, garlic, coriander powder, garam masala, red chilli powder, crushed ajwain, fennel seeds, lemon juice, and salt. Mix everything thoroughly.
2. Take about a tablespoon of the mixture and roll it between your palms to form kababs. If the mixture is sticky, you can lightly grease your palms with oil, but avoid adding more flour. The lotus stems and potatoes naturally have a slightly sticky texture.
3. Once shaped, coat each kabab with whole wheat bread crumbs, ensuring an even coating.
4. Place the kababs in the refrigerator for about 5 minutes. This helps to firm them up before frying.

Step 3: Fry the Kababs

1. Heat oil in a wok or frying pan on medium-high heat.
2. Fry the kababs in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on all sides. This should take about 4-5 minutes per batch.
3. Remove the fried kababs from the oil and set them aside on a paper towel-lined plate to absorb any excess oil.

Step 4: Prepare the Spicy Gravy

1. Heat ghee in a separate pan over medium heat. Add the homemade tomato puree, salt, and garam masala powder.
2. Sauté the mixture on low heat until it begins to leave ghee on the sides of the pan. This indicates that the spices have cooked well and the base is ready.
3. Add the previously prepared makhani mixture (the pressure-cooked tomato-cashew-onion paste) into the pan. Stir well to combine.
4. Add the tomato ketchup and cook the gravy on simmer for 5-10 minutes. You may add a little water to adjust the consistency of the gravy to your preference.
5. Optionally, add a little milk to make the gravy richer and creamier. Let the gravy simmer until it thickens to your desired consistency.

Step 5: Tempering the Gravy

1. In a small tempering pan (tadka pan), heat a tablespoon of ghee. Once the ghee is hot, add a pinch of degi mirch (red chilli powder) and sauté for 2-5 seconds, just enough to release its color and aroma.
2. Remove the pan from heat once the tempering is done.

Step 6: Assemble and Serve

1. In a serving bowl, place the fried Nadru Ke Kababs.
2. Pour the prepared gravy over the kababs, making sure they are well-coated.
3. Garnish the dish with the red chilli tempering and fresh coriander leaves for a burst of color and flavor.
4. Serve your delicious Kashmiri Nadru Ke Kababs with Pudina Tawa Paratha or any bread of your choice for a complete, satisfying meal.

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Tips for the Perfect Nadru Ke Kababs:

• Consistency of the Gravy: Adjust the consistency of the gravy by adding water gradually. You can make it thicker or runnier based on your preference.
• Frying Temperature: Ensure the oil is hot enough when frying the kababs to get them crispy. If the oil is too cool, the kababs might absorb too much oil and become soggy.
• Chilling the Kababs: Chilling the kababs before frying helps them maintain their shape and prevents them from breaking apart during frying.
• Flavor Variations: Feel free to experiment with other spices like dried mint or saffron to elevate the flavor further.

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Conclusion:

Kashmiri Nadru Ke Kabab is a dish that combines tradition with flavor. The crispy, flavorful kababs made from lotus stems and potatoes are perfectly complemented by the rich, aromatic gravy. This dish is not only a treat for the taste buds but also a journey into the heart of Kashmiri cuisine. Serve it up for lunch or dinner, and enjoy a truly satisfying meal!