Kamal Kakdi Sabzi

Nutrition · per serving

Steps

1. 1

   Rinse the lotus stem slices very well, rubbing away any trapped grit from the holes. If the slices are very large, cut them into halves. Keep them ready while you measure the spices.

   300 g lotus stem, peeled and sliced into 5 mm rounds
2. 2

   Heat the oil in a wide frying pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant but not dark.

   20 ml neutral oil1 tsp cumin seeds
3. 3

   Add the chopped green chili and stir for a few seconds. Add the lotus stem and sauté for 3-4 minutes so the slices get lightly glossy and start to pick up a little color.

   1 green chili, finely chopped300 g lotus stem, peeled and sliced into 5 mm rounds
4. 4

   Lower the heat slightly and add the turmeric, ground coriander, red chili powder, and salt. Stir well to coat every slice evenly; adding spices on slightly lower heat prevents scorching and bitterness.

   1/2 tsp ground turmeric1 tsp ground coriander1/4 tsp red chili powder3/4 tsp salt
5. 5

   Pour in the water, cover, and cook on medium-low heat for 8-10 minutes, stirring once or twice, until the lotus stem is tender but still slightly crisp in the center. If the pan dries out before it softens, add 1-2 tablespoons more water.

   60 ml water
6. 6

   Remove the lid, raise the heat to medium, and cook off any remaining moisture for 2-3 minutes. Add the amchur and lemon juice, then toss well so the sabzi tastes bright and lightly tangy.

   1 tsp amchur1 tsp lemon juice
7. 7

   Turn off the heat and finish with chopped fresh coriander leaves. Serve hot with roti, paratha, or dal and rice.

   10 g fresh coriander leaves, chopped

Origin & History

Kamal kakdi, or lotus stem, is used in several regional Indian cuisines, especially in North India and Kashmir, where it appears in curries, fries, and dry sabzis. Dry spiced versions like this home-style sabzi are valued for turning a humble vegetable into a flavorful everyday dish with pantry spices and a bright sour finish.