Kashmiri Style Nadru Ke Kabab Recipe-Lotus Stem in Spicy Gravy
A vegetarian Kashmiri recipe with lotus stem - washed, onion - finely chopped, green chillies - finely chopped. Ready in 1h, serves 2.
Curated bySana Bhat🇮🇳
Instructions
25 steps- 1
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)
onion - finely chopped(1)ginger - minced/grated(1 teaspoon)garlic - paste(1 teaspoon)tomatoes - medium sized(5)onion - small(1)-8 garlic(7)inch ginger - grated/ teaspoons ginger paste(2)cashew nuts(1/2 cup)water - for consistencytablespoons tomato ketchup(3)homemade tomato puree(2 tablespoon) - 2
Pressure cook this till one whistle on high flame and the simmer and cook further till two more whistles
- 3
Cool the contents and grind into a fine paste in a mixer grinder
garlic - paste(1 teaspoon)inch ginger - grated/ teaspoons ginger paste(2) - 4
Sieve it and keep aside
- 5
In a bowl, mix boiled potatoes and boiled lotus stem along with the rest of the ingredients for making kabab
lotus stem - washed(1)potato (aloo) - boiled and peeled(1) - 6
Mix well
- 7
Now take a tablespoon full of this mix and roll between your hands to make a kabab
pinch ajwain (carom seeds) - crushed between palms(2) - 8
Apply a little oil if sticky, but do not add any more flour
roasted gram flour (sattu ka atta)(2 tablespoon) - 9
Lotus stems and potatoes have a sticky texture so it’s fine
lotus stem - washed(1)potato (aloo) - boiled and peeled(1) - 10
Coat with bread crumbs
whole wheat bread crumbs - for coating(1 cup) - 11
Make all the kebabs like this and keep them in the refrigerator for 5 minutes
- 12
Heat Oil in a Wok and start frying after refrigerating
- 13
Fry on a medium-high flame to avoid oiliness
tomatoes - medium sized(5) - 14
Keep these aside till you make the gravy
- 15
Heat ghee/ clarified butter in a pan
tablespoons ghee - or clarified butter(2) - 16
Add the tomato puree, salt and garam masala
salt - to tastegaram masala powder(1 teaspoon)salt - to tastegaram masala powder(1 tablespoon)tablespoons tomato ketchup(3)homemade tomato puree(2 tablespoon) - 17
Sauté this on simmer till it leaves ghee on the sides of the pan
tablespoons ghee - or clarified butter(2) - 18
Add the Makhani mixture which we had pressure cooked earlier
- 19
Add tomato ketchup and cook until done
tablespoons tomato ketchup(3)homemade tomato puree(2 tablespoon) - 20
For Tempering, heat a little Ghee in a tadka pan
tablespoons ghee - or clarified butter(2)red chilli powder - for tempering - 21
One it's warm, add degi mirch, saute for 2-5 seconds and take the pan off heat
- 22
Instruction for ServingIn a serving bowl, place the kebabs
- 23
Now, pour over the prepared gravy
- 24
Garnish with the red chilli tempering and coriander leaves
coriander powder (dhania)(1 tablespoon)red chilli powder(1/2 teaspoon)red chilli powder - for tempering - 25
Serve Nadru Ke Kabab along with Pudina Tawa Paratha for a weekday Lunch or dinner
Rate this recipe
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Kashmiri Style Nadru Ke Kabab Recipe-Lotus Stem in Spicy Gravy
A vegetarian Kashmiri recipe with lotus stem - washed, onion - finely chopped, green chillies - finely chopped. Ready in 1h, serves 2.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
25 steps- 1
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)
onion - finely chopped(1)ginger - minced/grated(1 teaspoon)garlic - paste(1 teaspoon)tomatoes - medium sized(5)onion - small(1)-8 garlic(7)inch ginger - grated/ teaspoons ginger paste(2)cashew nuts(1/2 cup)water - for consistencytablespoons tomato ketchup(3)homemade tomato puree(2 tablespoon) - 2
Pressure cook this till one whistle on high flame and the simmer and cook further till two more whistles
- 3
Cool the contents and grind into a fine paste in a mixer grinder
garlic - paste(1 teaspoon)inch ginger - grated/ teaspoons ginger paste(2) - 4
Sieve it and keep aside
- 5
In a bowl, mix boiled potatoes and boiled lotus stem along with the rest of the ingredients for making kabab
lotus stem - washed(1)potato (aloo) - boiled and peeled(1) - 6
Mix well
- 7
Now take a tablespoon full of this mix and roll between your hands to make a kabab
pinch ajwain (carom seeds) - crushed between palms(2) - 8
Apply a little oil if sticky, but do not add any more flour
roasted gram flour (sattu ka atta)(2 tablespoon) - 9
Lotus stems and potatoes have a sticky texture so it’s fine
lotus stem - washed(1)potato (aloo) - boiled and peeled(1) - 10
Coat with bread crumbs
whole wheat bread crumbs - for coating(1 cup) - 11
Make all the kebabs like this and keep them in the refrigerator for 5 minutes
- 12
Heat Oil in a Wok and start frying after refrigerating
- 13
Fry on a medium-high flame to avoid oiliness
tomatoes - medium sized(5) - 14
Keep these aside till you make the gravy
- 15
Heat ghee/ clarified butter in a pan
tablespoons ghee - or clarified butter(2) - 16
Add the tomato puree, salt and garam masala
salt - to tastegaram masala powder(1 teaspoon)salt - to tastegaram masala powder(1 tablespoon)tablespoons tomato ketchup(3)homemade tomato puree(2 tablespoon) - 17
Sauté this on simmer till it leaves ghee on the sides of the pan
tablespoons ghee - or clarified butter(2) - 18
Add the Makhani mixture which we had pressure cooked earlier
- 19
Add tomato ketchup and cook until done
tablespoons tomato ketchup(3)homemade tomato puree(2 tablespoon) - 20
For Tempering, heat a little Ghee in a tadka pan
tablespoons ghee - or clarified butter(2)red chilli powder - for tempering - 21
One it's warm, add degi mirch, saute for 2-5 seconds and take the pan off heat
- 22
Instruction for ServingIn a serving bowl, place the kebabs
- 23
Now, pour over the prepared gravy
- 24
Garnish with the red chilli tempering and coriander leaves
coriander powder (dhania)(1 tablespoon)red chilli powder(1/2 teaspoon)red chilli powder - for tempering - 25
Serve Nadru Ke Kabab along with Pudina Tawa Paratha for a weekday Lunch or dinner
Rate this recipe
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