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Kamal Kakdi Ki Sabji is a delightful dish that combines the goodness of lotus stems with a harmonious blend of spices and flavors. In this recipe guide, we will explore the origins of Kamal Kakdi Ki Sabji, and its nutritional benefits, and provide you with a step-by-step recipe that will help make a scrumptious meal in your kitchen.

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The lotus stem is also known as Kamal Kakdi in Hindi. It is a useful ingredient that is widely used in Indian food. It is known for its crunchy texture and unique taste, which adds a delightful twist to any dish.

Kamal Kakdi Ki Sabji is also known by various names in different regions of India. Some of the alternative names include “Nadru Yakhni” (Kashmiri), “Bhee Ki Sabji” (Rajasthani), and “Thamara Vathal Kuzhambu” (Tamil).

Particularly well-liked by foodies all around the country is the vegetarian meal Kamal Kakdi Ki Sabji.

Table of Contents

The Origins of Kamal Kakdi Ki Sabji

Kamal Kakdi Ki Sabji has its roots in the northern regions of India, where lotus stems are abundantly found in lakes and ponds. The dish is believed to have originated in the state of Kashmir, where it is known as “Nadru Yakhni.”

Over the years, it has gained popularity and has become a favorite among food lovers due to its rich flavors and unique taste.

Nutritional Benefits of Kamal Kakdi Ki Sabji

Apart from its delicious taste, Kamal Kakdi Ki Sabji also offers a range of health benefits. Lotus stems are rich in fiber, vitamins, and minerals, making them a nutritious addition to your diet.

They are low in calories and high in dietary fiber, which aids digestion and promotes a healthy gut.

Additionally, Kamal Kakdi is packed with essential nutrients such as vitamin C, potassium, and iron, which contribute to overall well-being.

About Recipe :

We have not used any vegetables in this recipe. We used spices and whisked curd to make it. It is very easy to make this Kamal Kakdi ki sabji. We have explained the complete recipe step by step. You will learn to make it immediately without any difficulty.

So let’s now find out to make this Kamal Kakdi ki Sabji.

INGREDIENTS :

Some lotus stem/root
2-3 bay leaf
2-3 cinnamon sticks
1 star anise
2 black/big cardamom
Some mace
2-3 green cardamom
10-12 pieces of black pepper
1/2 tsp cumin seeds
4-5 clove
Some nutmeg
2 tbsp ghee
1/4 tsp asafoetida powder/hing
1 tbsp fennel powder
1 tbsp grated ginger
1-1.5 glasses of water
Salt to taste
2 tsp coriander powder
1/2 tsp crushed red chili powder
1/4 tsp turmeric powder
1/2 tsp black pepper powder
2 tbsp cashew nuts powder
1 tbsp dried fenugreek leaves/Kasuri methi
350-400 grams of whisked curd
Coriander leaves for garnishing

How to make kamal Kakdi ki sabji?

Begin by peeling the lotus stems. Use a sharp knife to remove the outer layer, revealing the tender flesh underneath. Rinse the lotus stems thoroughly under running water to remove any dirt or impurities.

Once cleaned, cut the lotus stems into small pieces. Ensure that the slices are of uniform thickness to ensure even cooking.

Now take a cooker and put 1 tbsp ghee in it and keep it on gas on medium flame.

After that, add 2-3 bay leaves, 2-3 cinnamon sticks, 1-star anise, 2 black/big cardamom, some mace, 2-3 green cardamom, 10-12 pieces of black pepper, 1/2 tsp cumin seeds, 4-5 clove and some nutmeg. Fry all these.

Now put Kamal Kakdi in it and mix it. After it cooks a little, add 1/4 tsp asafoetida powder/hing, 1 tbsp fennel powder, and 1 tbsp grated ginger and mix it well.

Now put 1 to 1.5 glasses of water and 1 pinch of salt in it. After that, close the cooker and let it cook.

Cook over low to medium heat for 2 to 3 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker. After that, open the lid, and check the lotus stem for doneness.

Now put the cooker on low flame on the gas and add 2 tsp coriander powder, 1/2 tsp crushed red chili powder, 1/4 tsp turmeric powder, 1/2 tsp black pepper powder, and 2 tbsp cashew nuts powder and mix it.

Finally, add 1 tbsp dried fenugreek leaves/Kasuri methi and 350 to 400 grams of whisked curd and mix it well.

Now let it cook well. And finally, put 1 spoon of ghee on top of it.

The Kamal kakdi ki sabji is ready. Garnish it with fresh coriander leaves.

Serve hot with roti (Indian bread) or steamed rice for a satisfying meal.

Tips & Tricks :

Choose firm, fresh, spotless lotus stems whenever possible. Fresh lotus stems will ensure a better texture and taste in your sabji.

Thoroughly clean the lotus stems to remove any dirt or impurities. Peel the outer layer of the lotus stems to reveal the tender inner flesh.

Rinse the peeled lotus stems under running water to get rid of any residue.

You can make it in an instant pot instead of a cooker.

Kamal Kakdi Ki Sabji benefits from slow cooking on low heat. This allows the flavors to develop and ensures that the lotus stems become tender while absorbing the flavors of the spices.

Because this is a whisked curd, we just used just a small amount of salt to prevent flavor loss.

Instead of using Whisked Curd, you can use tomato and onion paste.

You can also add vegetables like peas, carrots, or potatoes to enhance the flavor and nutritional value of the dish.

More Recipes,

RECIPE CARD

Kamal kakdi ki sabji | Kashmiri style

Course: Main mealCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients :

Some lotus stem/root
2-3 bay leaf
2-3 cinnamon sticks
1 star anise
2 black/big cardamom
Some mace
2-3 green cardamom
10-12 pieces of black pepper
1/2 tsp cumin seeds
4-5 clove
Some nutmeg
2 tbsp ghee
1/4 tsp asafoetida powder/hing
1 tbsp fennel powder
1 tbsp grated ginger
1-1.5 glasses of water
Salt to taste
2 tsp coriander powder
1/2 tsp crushed red chili powder
1/4 tsp turmeric powder
1/2 tsp black pepper powder
2 tbsp cashew nuts powder
1 tbsp dried fenugreek leaves/Kasuri methi
350-400 grams of whisked curd
Coriander leaves for garnishing

Directions

Begin by peeling the lotus stems. Use a sharp knife to remove the outer layer, revealing the tender flesh underneath. Rinse the lotus stems thoroughly under running water to remove any dirt or impurities.
Once cleaned, cut the lotus stems into small pieces. Ensure that the slices are of uniform thickness to ensure even cooking.
Take a cooker and put 1 tbsp ghee in it and keep it on gas on medium flame.
After that, add 2-3 bay leaves, 2-3 cinnamon sticks, 1-star anise, 2 black/big cardamom, some mace, 2-3 green cardamom, 10-12 pieces black pepper, 1/2 tsp cumin seeds, 4-5 clove and some nutmeg. Fry all these.
Now put Kamal Kakdi in it and mix it.
After it cooks a little, add 1/4 tsp asafoetida powder/hing, 1 tbsp fennel powder and
1 tbsp grated ginger and mix it well.
Now put 1 to 1.5 glasses of water and 1 pinch of salt in it. After that, close the cooker and let it cook.
Cook over low to medium heat for 2 to 3 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
After that, Open the lid, and check the lotus stem for doneness.
Now put the cooker on low flame on the gas and add 2 tsp coriander powder, 1/2 tsp crushed red chili powder, 1/4 tsp turmeric powder, 1/2 tsp black pepper powder, and 2 tbsp cashew nuts powder and mix it.
Finally, add 1 tbsp dried fenugreek leaves/Kasuri methi and 350 to 400 grams of whisked curd and mix it well.
Now let it cook well. And put 1 spoon of ghee on top of it.
The Kamal kakdi ki sabji is ready. Garnish it with fresh coriander leaves.
Serve the Kamal Kakdi Ki Sabji hot with roti (Indian bread) or steamed rice for a satisfying meal.

Notes

Choose firm, fresh, spotless lotus stems whenever possible. Fresh lotus stems will ensure a better texture and taste in your sabji.
Thoroughly clean the lotus stems to remove any dirt or impurities. Peel the outer layer of the lotus stems to reveal the tender inner flesh.
Rinse the peeled lotus stems under running water to get rid of any residue.
You can make it in an instant pot instead of a cooker.
Kamal Kakdi Ki Sabji benefits from slow cooking on low heat. This allows the flavors to develop and ensures that the lotus stems become tender while absorbing the flavors of the spices.
Because this is a whisked curd, we just used just a small amount of salt to prevent flavor loss.
Instead of using Whisked Curd, you can use tomato and onion paste.
You can also add vegetables like peas, carrots, or potatoes to enhance the flavor and nutritional value of the dish.

Try this mouthwatering Kamal Kakdi Ki Sabji and share your feedback in the comments below. Do not forget to spread the deliciousness by sharing this recipe with your loved ones.

Images by, Masala Kitchen – https://youtu.be/yeh66aHBDy8