Kamal Kakadi Kofta Curry

Impress your family and friends with this restaurant-style Kamal Kakdi Kofta Curry recipe! These melt-in-your-mouth dumplings made with lotus stem and water chestnut are cooked in a creamy and flavorful tomato gravy. 

This recipe is perfect for a special occasion or a weeknight meal. It's easy to follow and delivers restaurant-quality results at home. 

Here's what you'll need: 

For the koftas: 

Lotus stem (kamal kakdi)  

Grated potatoes 

Cilantro Ginger 

Green chili 

Garam masala 

Salt to taste 

Breadcrumbs or semolina (for coating) 

For the gravy: 

Tomatoes, Onions, Ginger, Garlic, Cashew nuts (optional), Cumin seeds, Coriander powder, Turmeric powder, Chili powder, Garam masala, Salt to taste, Oil 

Instructions: 

Grate the lotus stem and water chestnut. 

Add grated potatoes, chopped cilantro, ginger, green chili, garam masala, and salt to taste. 

Mix well. Shape the mixture into small balls. 

Coat with breadcrumbs or semolina. 

Heat oil in a pan and shallow fry the koftas until golden brown. 

Prepare the gravy by blending tomatoes, onions, ginger, and garlic to a smooth paste. 

Heat oil in a pan and add cumin seeds. 

Once they splutter, add the cashew paste (if using). 

Add the tomato paste and cook until the oil separates. 

Add coriander powder, turmeric powder, chili powder, garam masala, and salt to taste. 

Cook for a few minutes. 

Add water and simmer for 10 minutes. 

Add the fried koftas to the gravy and simmer for another 5 minutes. 

Garnish with fresh cilantro and serve hot with rice or roti. Tips: You can adjust the spice level of the recipe to your preference. 

If you don't have cashew nuts, you can skip them or use another nut butter. 

For a richer gravy, you can add cream or coconut milk.

I hope you enjoy this recipe! Please like, subscribe, and leave a comment below if you have any questions.