Kofta curry is a delicious dish from the Indian subcontinent and is perfect cozy winter meal. If you’ve never heard of koftas, they are essentially fried dumplings made with either veggies or meat and served in a creamy tomato and onion gravy. Deep frying the koftas give a special texture and make it completely irresistible. It is not something I make frequently at home because I go a little low on deep fried recipes. But, I made an exception last week when my beloved husband came home after finishing his O’ circuit hike in the north of Torres del Paine. I have a thing for family and treasure the moments we have together. Since, he was away from home for so many days and we missed celebrating Diwali as a family I had to make the Friday night dinner extra special.
In a country like India where a large population is vegetarian, koftas from different vegetables is very common. My kofta recipe is made with lotus root. Lotus root is an underwater rhizome of the lotus flower. It is more commonly known as kamal kakri in India, and is a woody, edible root. It is harvested from autumn to winter, but is available all through the year in Asian Stores. With its crunchy texture, sweet taste, this versatile vegetable can be steamed, deep-fried, braised or stir-fried, pickled or used to make kebabs, koftas and curries.
Lotus root kofta curry is insanely flavorful even meat eaters will love it. This is an updated post from 2012.
It’s not the fastest of recipes to prepare but it makes almost 5 servings so I promise it’s worth it. The dish has a two-step process, first the lotus root balls are made and deep fried. Then the curry is prepared. If you do not wish to cook everything at once, you can prepare koftas few hours or a day in advance, whip up the curry when required and simmer the cooked koftas in it for 5 minutes. If the koftas are prepared into tight smooth balls they stay in shape in the gravy for 4-5 hours and won’t break even if you reheat. However if you keep te whole dish in the fridge and then reheat the next day some of them might turn into a mush. Whenever I make koftas, I make a huge batch and use only few for the gravy and freeze the rest. When required, I thaw them in the refrigerator and then simmer the koftas in the hot gravy until heated through.
When selecting lotus root/ stem, it is always good to choose that has a firm texture and does not have too many blemishes. While preparing for cooking first chop off both ends, peel the skin, clean under running water. Then soak in vinegar water to preserve its chickpea colored flesh but for this recipe you can straight away put them in a pot to boil after peeling.
Lotus root kofta curry a delicious dish with a rich, creamy and spicy gravy. The gravy in this recipe is much lighter than traditional versions, while retaining its creamy consistency and taste. I often use poppy seeds for this kofta gravy. It provides a light nutty flavor and creamy touch without being too rich. If you are not familiar with these seeds or they not available at your place you can replace them with sesame or sunflower seeds or even cashews.
This is a fabulous comfort food for cold, rainy days. You can serve it either with naan, aromatic rice mix or plain steamed rice. Hope you guys love this dish as much as we did!
So if you try this out, connect with me on Facebook , Twitter, or Instagram, and tell me what you think! Hearing back from you, makes all this effort worthwhile!
Indian vegetarian "meat"balls made with lotus root.
Ingredients
- Following quantity makes 30 -32 koftas. Use 15-20 koftas for the gravy and freeze the rest.
- 600 gm lotus root, peeled and thoroughly washed
- 1/4 cup cilantro, chopped
- 3/4 tbsp ginger, minced
- 1/3 cup besan / chana dal flour (add more if required) Or wet bread
- salt and red chili powder to taste
- Canola oil for frying
- 3/4 cup onion, ground
- 1 cup tomato puree or replace 1/2 cup with thick yogurt (use canned for better color)
- 1.5 tbsp ginger garlic paste
- 2 tbsp khus khus/ white poppy seeds ( sesame or sunflower seeds or cashews can be used in its place)
- 1 cup chopped fresh spinach
- 2.5 cups water
- 1 tsp garam masala
- 1/4 tsp green cardamom powder
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp kashmiri chili powder
- salt to taste
- 3 tbsp canola oil
Instructions
- n a pot, cover lotus stem with enough water and boil for 35-40 minutes or until soft.
- Remove from heat and grate boiled lotus root in food processor or with a fine grater. Transfer to a bowl.
- Add cilantro, besan, salt and red chilli powder. Mix it well (because of its sticky texture, lotus root does not need too much flour for binding but if you find the koftas splitting/breaking while frying add more flour)
- Wet your hands with water, scoop some kofta dough and shape them into tight smooth balls (The kofta swells quite a bit after adding to the gravy. So make smaller balls about 1").
- Heat oil in a wok over medium heat (To check if it is perfectly hot put a wooden stick or end of the wooden spoon into the oil, If the oil bubbles rapidly around the wooden handle, then it means the oil is ready).
- Carefully drop the balls into the oil and fry (medium low), turning occasionally using a slotted spoon, to an even golden brown color. Do not overcrowd the pot or else the temperature of your oil will drop and then the koftas won’t fry evenly.
- Drain and transfer to a plate lined with absorbent paper.
- Dry roast poppy seeds (or whichever seeds you are using) until light golden or till you get a nice aroma. Grind in coffee grinder. Set aside.
- In another wok or pan heat oil and saute ground onion. Add ginger garlic paste, cook on medium heat until it turn brown, not burnt.
- Add tomato paste, turmeric, red chilli powder, garam masala, green cardamom powder and 3 tbsp water.
- Stir and cook so that it blends with onion masala. Once the oil begins to separate from the masala add yogurt and ground poppy seeds.
- Stir and cook for another minute and then add spinach, water and salt.
- Bring it to boil and when it starts boiling reduce heat; add koftas.
- Let the koftas simmer for 5 minutes.
- Serve immediately with chapattis or rice and salad on side.
Notes
Koftas are delicate. Always serve kofta curry in a shallow container and handle them gently.
I am bringing this lotus root kofta curry to Corina’s linky CookOnceEatTwice, and what’s for Dinner? Sunday Link up at the Lazy Gastronome.
Akila
OMG… This is awesome…. Fantastic clicks….
Event: Dish name starts with M
anne
I love the crunchiness of lotus roots ! We use it for soup , stir fries etc . I have this fried lotus roots with pork and salted fish patties recipe but I love yours better because it’s healthy ! hahahaha You can eat the kofta as a snack , too ! 😀
Balvinder Ubi
Yes they taste very good in chips.
yummychunklet
I’m not too familiar cooking with lotus root, but this tasty looking dish may have me start!
Baker Street
I’ve never tried lotus root koftas but I imagine they taste unbelievably delicious.
Shirley Tay
Hey Balvinder, when u told me about Lotus Roots, I thought u’re gonna make some Chinese dish. Wow, I thought only Chinese or Japanese use this veg to cook. Impressive!
Maureen @ Orgasmic Chef
This sounds perfect for a meatless meal. Very satisfying in taste and texture.
Beth Michelle
This looks so interesting and delicious. I love kofta. I dont think I can get lotus root here unfortunately but I would love to try this!
Balvinder Ubi
Beth, You can get lotus root in cans.
Viviane Bauquet Farre
Lotus root is so often underrated. I love how you’ve implmeneted it in this curry dish. Great colors and textures here!
Navaneetham Krishnan
I am surprise that you can find lotus root at your place. I mostly use these roots for Chinese style soup and again Chinese style stir fried. It a discovery that you have used the roots for a kofta curry which never came into my mind before.
This is what I call creativity in cooking and my support all the way to you in coming up with these lovely curry with a spicy touch. I am sure you know by now that we eat plenty of curries and as usual, I need my rice to drench the curry on top.
Balvinder Ubi
Actually Nava in my home I have seen this vegetable in sabji and kofta form. So it was not new for me but I know most Indians do not cook as commonly as the Asians do.
Indulge
I never tried cooking with lotus roots yet have been hinted for long by my blogger friends on how great they actually are. I guess I should start taking such hints more seriously now. Will start with the canned one and graduate toward using fresh. Loved your idea of adding spinach also to the gravy.
Love Ash.
Balvinder Ubi
Yes, I think the canned one should work fine.
Tiffany
I’ve never made lotus root, but now I have a lovely recipe for it. Thanks for sharing!
mireia badia
I need dinner now, this looks AMAZING!
Kalpana Sareesh
wow this involves work but rewarding yumm
Guru Uru
Lotus root in Indian cooking is not commonn at my place but this looks absolutely stunning my friend – a delicious twist on kofta 😀
Cheers
Choc Chip Uru
Swathi Iyer
I can find lotus root here,love that delicious kofta in creamy curry.
Kit @ i-lostinausten
I’ve never thought of cooking Lotus roots this way! Brilliant idea, Balvinder! Another great use of those roots instead of stir frying or boil in soap! Thanks for sharing this awesome recipe! Have a wonderful weekend, Balvinder! 🙂
Malti
meetu, this is a torture my fiend, the click of your lotus root koftas are so invitning that they are making me drool over. Bookmarking it rightaway! I love that you haven’t added any cream in the curry. You know how the restaurant people make every curry looks taste the same.
Only Fish Recipes
I have seen a few recipes with lotus root before , I feel this is the best dish I have come across , if I can find it in US, I’m surely gonna try this dish !!!bookmarked !!!!!
Tina Bk
I made koftas one time, but they were nothing like these! This is the second post I have seen using lotus root and I am really wanting to go out and find some to experiment with. This is a really creative recipe and it makes me think that this root has the capability to be used in a number of ways! Delicious post.
cookingvarieties
hi balvinder, no wonder you said you dont eat wheat, you must be allergic to gluten.. luckily there are many substitutes to wheat flour…else you cant eat bread etc ., ha ha. never eaten lotus root before, we have it imported, but now, i can try by applying your yummy recipe. have a nice day
Jennifer
Oh my, I think I would LOVE this. I want to come visit you. lol
Balvinder Ubi
You are welcome, Jennifer.
Jay
looks especially tasty
Tasty Appetite
Rajani@eatwritethink
i just discovered you blog balvinder… what an amazing place you have… love it! just going through you posts and will keep coming back! great recipes.
Balvinder Ubi
I will be delighted to see you visit more often.
Marina@Picnic at Marina
Balvinder, it looks delicious and very tasty!
Suzi
Oh my Balvinder this sounds fantastic. I haven’t seen a whole lotus root in the Asian market that I go to only the frozen sliced ones. I am going to keep looking because this is a dish I really want to make. Keeping this one. I will let you know if I ever get the chance to make it. Thanks, I love this.
Balvinder Ubi
Suzi, you might not find fresh lotus root everyday like other vegetable but Asian stores do carry in Autumn and winter.
Shanthi
Omg Looks extremely delicious
Sonal
These koftas will be excellent as starter too.
Corina Blum
I’ve never cooked anything with lotus root in but these koftas sound delicious and that sauce is so tempting too! Thanks for sharing with #CookOnceEatTwice!
Angie@Angie's Recipes
I love lotus roots, but have never thought of using them to make kofta. Looks so delicious with that awesome gravy.
Adina
I have never seen lotus root around here, unfortunatelly. I would love to try such an unusual curry!
The Girl Next Door
Oh, my! The kofta curry looks so good! 🙂 I’m drooling!
I make just one or two things with lotus stem, and use it very occasionally in my kitchen. This curry is reason enough to buy it more frequently!