Nadru Ke Kabab is a curry based kebab made from lotus stems and served in a spicy gravy base. Lotus stems are called nadru in Kashmiri language. Lotus stems are rich in iron, copper, magnesium and other vital enzymes required for a better functioning of our body.
Serve Nadru Ke Kabab along with Pudina Tawa Paratha for a weekday Lunch or dinner.
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Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok), Tadka Pan (Seasoning Pan)
Cooks in 40 M
Total in 60 M
To begin making your Nadru Ke Kabab, in a pressure cooker, add tomatoes, Ginger, garlic, onion, capsicum, cashew and 1/4th cup water (to avoid burning). Pressure cook this till one whistle on high flame and the simmer and cook further till two more whistles.
Cool the contents and grind into a fine paste in a mixer grinder. Sieve it and keep aside.
In a bowl, mix boiled potatoes and boiled lotus stem along with the rest of the ingredients for making kabab. Mix well.
Now take a tablespoon full of this mix and roll between your hands to make a kabab. Apply a little oil if sticky, but do not add any more flour. Lotus stems and potatoes have a sticky texture so it’s fine.
Coat with bread crumbs. Make all the kebabs like this and keep them in the refrigerator for 5 minutes.
Heat Oil in a Wok and start frying after refrigerating. Fry on a medium-high flame to avoid oiliness. Keep these aside till you make the gravy.
Heat ghee/ clarified butter in a pan. Add the tomato puree, salt and garam masala. Sauté this on simmer till it leaves ghee on the sides of the pan.
Add the Makhani mixture which we had pressure cooked earlier. Add tomato ketchup and cook until done.
For Tempering, heat a little Ghee in a tadka pan. One it's warm, add degi mirch, saute for 2-5 seconds and take the pan off heat.
In a serving bowl, place the kebabs. Now, pour over the prepared gravy. Garnish with the red chilli tempering and coriander leaves. Serve Nadru Ke Kabab along with Pudina Tawa Paratha for a weekday Lunch or dinner.