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Start the rice!
Ingredients
To Boil Together
- 2 cup Lotus Stem/Kamal kakdi sliced
- 4 Green chilies Slit
- 2 Green cardamom
- 2 Black cardamom
- 4 Cloves/Lavang
- 1/2 inch Cinnamon/Daalchini
- 1/4 tsp Fennel/saunf powder
- 1/4 tsp zira
For the Gravy
- 2 cup Yogurt/Dahi
- 1 tsp Gram Flour optional
- 1/2 tsp Ginger powder/Saunth
- 1/2 tsp Fennel Powder/Saunf
- 1/3 tsp Cardamom powder/Elaichi powder
- 1 tsp Salt
- 1/3 tsp Turmeric optional
- 3 tbsp Fresh Coriander/Hara dhaniya
Tempering/Tadka
- 2 tbsp Ghee
- 1/2 tsp Cumin seeds/Zira
- 1/2 tsp Kashmiri Chili Powder
- 1/4 tsp Asafoetida/hing
Instructions
- Take 1 tsp ghee in a pot and add the whole green and black cardamom, cloves, zira, cinnamon, and fennel powder until it sizzles.
- Add 2.5 cup water and sliced lotus steams and cook on medium heat or till cooked properly and become soft.
- In a bowl beat the yoghurt and 1 tsp gram flour (optional), and then add in the pot
- Mix 1/2 cup water, salt, turmeric, ginger powder, cardamom powder, 1/2 tsp fennel powder, mix and add in the pot.
- Now cook the curry on low heat for 20 minutes without a lid, keep stirring to avoid curdling.
- Heat ghee in a small pan, add cumin and asafoetida. When start crackling add kashmiri chili powder and immediately pour over the boiling gravy.
- Cook for 2 minutes and add chopped fresh coriander.