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Lotus Stem

Lotus Stem in a Yogurt Gravy

5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 0

Ingredients
  

  • 2-3 lbs Lotus stem/root
  • Whole Spices Bay leaf, Cloves, cardamom, black cardamom, cinnamon
  • 1 tsp cumin seeds
  • 2 tsp fennel powder
  • 1 tsp ginger powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 tsp rice flour optional
  • 1 cup Yogurt
  • 2 green chilies optional
  • Oil
  • Salt

Instructions
 

  • Peel the lotus stem and wash thoroughly to get rid of any traces of mud . Slice into 1/2 inch rounds
  • Beat or whisk the yogurt till its smooth and let it warm up to room temperature.
  • Heat oil in a pot and add the cumin seeds followed by the whole spices. Saute till they brown and get fragrant.
  • Add chopped lotus stem slices and saute for 5 minutes
  • Add water, followed by fennel, ginger and coriander powders. Boil it for 10 mins, we want the lotus stem to cook but stay slightly firm
  • Add the yogurt slowly while continuing to stir. Sprinklepowdered garam masala on top and a couple of slit green chillies if you like to add a little heat.
  • The gravy should be thick. If it is watery, you can add a couple of tsps of rice flour and let it boil for a few minutes
  • Serve hot with rice or cauli rice
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