Lotus Root Recipe – Authentic Indian Tomato & Spice Curry

Last Updated on 2 months by Neha Deshmukh

Lotus Root Recipe – Authentic Indian Tomato & Spice Curry

Hey everyone! If you’re looking for something a little different, a dish that’s both comforting and intriguing, you absolutely have to try this Lotus Root Curry. I stumbled upon this recipe years ago while exploring regional Indian cuisine, and it quickly became a favorite. It’s surprisingly easy to make, packed with flavor, and honestly, just a fun ingredient to work with!

Why You’ll Love This Recipe

This Lotus Root Curry (or Kamal Kakdi ki Sabzi as it’s known in Hindi) is a delightful blend of tangy tomatoes and warm Indian spices. It’s a unique vegetarian dish that offers a satisfyingly crunchy texture alongside a rich, flavorful gravy. Plus, it’s a fantastic way to add a healthy and often overlooked vegetable to your diet. Trust me, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 12 oz Lotus Root, peeled and sliced
• 1 Tbsp Oil (Mustard, Vegetable, or Ghee)
• 0.25 tsp Turmeric Powder (haldi)
• 1 Tbsp Ginger/Garlic Paste
• 4 medium Tomatoes, pureed (about 500ml)
• 0.5 tsp Red Chili Powder (lal mirch)
• 0.5 tsp Garam Masala
• 1 Tbsp Coriander Powder (dhaniya)
• 0.5 cup Water (120ml)

Ingredient Notes

Let’s talk about these ingredients for a sec!

• Lotus Root: This is the star of the show! It has a beautiful, almost floral appearance when sliced, and a wonderfully crunchy texture – a bit like a water chestnut, but milder. It’s also surprisingly good for you, packed with fiber and Vitamin C.
• Regional Variations: Lotus root is used quite a bit in North Indian and Bengali cuisine. In some regions, it’s stir-fried, while in others, it’s added to stews and curries like this one.
• Type of Oil: Traditionally, many Indian families use mustard oil for its pungent flavor, especially in North India. However, vegetable oil or ghee (clarified butter) work beautifully too. Ghee adds a lovely richness, but vegetable oil keeps it lighter.
• Tomatoes: Fresh tomatoes are best for that vibrant flavor, but if you’re short on time, a good quality canned tomato puree will do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the turmeric powder and ginger-garlic paste. Sauté for about 30 seconds, until fragrant. This is where the base of our flavor starts to build!
2. Now, pour in the tomato puree, red chili powder, garam masala, and coriander powder. Stir well to combine.
3. Let the mixture cook for about 12 minutes, stirring occasionally, until the tomatoes thicken and the oil starts to separate from the sides. This is key to a rich, flavorful curry.
4. Add the sliced lotus root to the pan and stir to coat it with the masala. Cook for about 2 minutes, letting it get acquainted with all those lovely spices.
5. Pour in the water, cover the pan, and simmer for about 5 minutes, or until the lotus root is tender-crisp. You want it to have a slight bite, not be mushy!
6. Finally, garnish with fresh cilantro and serve hot with chapatis, roti, or rice.

Expert Tips

• Don’t overcook the lotus root! It’s best when it still has a little crunch.
• Adjust the amount of red chili powder to your spice preference.
• For a deeper flavor, you can add a pinch of asafoetida (hing) along with the turmeric and ginger-garlic paste.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use vegetable oil instead of ghee.
• Spice Level: For a milder curry, reduce the red chili powder to ¼ tsp. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is fantastic for Navratri or other fasting periods, as lotus root is often allowed during these times. Just double-check the specific rules of your fast. My grandmother always made this during Navratri!

Serving Suggestions

This Lotus Root Curry is amazing with:

• Warm chapatis or roti – perfect for scooping up all that delicious gravy.
• Steamed basmati rice – a classic pairing.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The lotus root might lose a little of its crunch upon reheating, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is lotus root easy to find? Where can I purchase it? It can be a bit tricky to find, depending on where you live. Check Asian supermarkets, Indian grocery stores, or even some well-stocked regular supermarkets.
• Can I use tomato paste instead of fresh tomatoes? Yes, you can! Use about 2 tablespoons of tomato paste mixed with 1 ½ cups of water.
• How do I know when the lotus root is cooked perfectly? It should be tender-crisp – meaning it’s cooked through but still has a slight bite.
• What is the best way to cut and prepare lotus root? Peel the lotus root and then slice it thinly. It can be a little slippery, so be careful! A quick soak in lemon water can prevent discoloration.
• Can this dish be made ahead of time? Yes, you can make the curry base (up to step 4) ahead of time and store it in the refrigerator. Add the lotus root and finish cooking just before serving.