Nadru Kofta

fullsizerender-2.jpegLotus stem is one of the underrated vegetable and mostly disliked by kids. Lotus stem is a rich source of minerals, vitamins, phytonutrients and also a fair source of protiens for vegetarians. Generally, people dont like the taste of lotus stem, but these soft nadru koftas are so yumm and they cant detect the taste of lotus stem in it.

Nadru kofta curry is a kashmiri dish and generally made with boiled lotus stems . I prefer to make koftas with grated raw lotus stems. Easier, time saving and taste remains the same.

As my kids are paneer lovers, I stuff the koftas with paneer but you can also stuff it with chopped dried apricots,  dried plum or chopped dry fruit mix.


For Kofta

1 kg Kamal Kakdi or Lotus Stem

2 medium Potatoes, boiled and mashed

4 Bread slices  crumbled in a mixer

1/2 tsp Anardana or Dried pomegranate powder

Salt to taste

Red Chilli Powder

Green Chillies, chopped

½ tsp coriander powder

For kofta stuffing

150gm Paneer, crumbled

1 tsp ginger, green chilli paste

2 tsp Green coriander chopped finely


For Curry

2 Onion

5 Cashews soaked in water

5 Ripe Tomatoes

2 tsp Curd

6-8 Cloves Garlic minced

1 inch Ginger Rootnely chopped, fi

Green Chillies, chopped

2 Cloves

2 Black cardamom

4  Whole Dried red chilli

3 tbsp Ghee or Clarified butter

1 tsp Cumin seeds or Jeera

Salt to taste

1 tsp sugar

1 tsp coriander powder

1 tsp degi mirch

½ tsp Turmeric Powder

Red Chili Powder to taste

½ tsp Garam Masala

1 tsp roasted kasoori methi

Fresh Coriander Leaves to garnish

Fresh Cream (optional) to garnish


  1. Wash the lotus stems very well under running water. Slit both ends and wash with running water. Peel and grate them.
  2. In a bowl, take bread crumbs, boiled potatoes, and all the other ingredients of kofta. Slightly squeeze the lotus stem and mix all well to get the kofta mix.
  3. in another bowl, take mashed paneer, add ginger green chillies, coriander and salt. this is the stuffing of the kofta.
  4. Heat oil in a kadhai. Slightly wet your hands, take a ball of lotus stem mixture, flatten in your palm, keep the paneer stuffing in centre and collect the sides and form a long cylinder . Make Koftas like this and fry them on low to medium heat till brown. Keep your palms wet and the kofta will not stick to your hand.
  5. Keep aside the koftas on a kitchen towel to absorb excess oil.
  6. For the curry, Make a paste of onions and cashewnuts and a paste of tomatoes and curd.
  7. Heat the pan, add ghee and add whole spices. Saute them for a minute. then add ginger, garlic and green chillies.
  8. Add onion paste and sautee till it becomes golden. Add salt, sugar, turmeric, degi mirch, coriander powder. sautee the masala for a min.
  9. Add tomato curd paste and cook covered for 10 – 15 mins on low heat till the gravy leaves oil.
  10. Add 1 cup of water to get a consistency of your liking. Give the gravy a boil.
  11. Add garam masala, roasted kasoori methi, cream and green coriander.
  12. To serve , in a flat botton shallow dish, pour the gravy.  Top it with  half sliced koftas and garnish with garam masala and cream.
  13. Serve with lachha paranthas or even with fragrant basmati rice.


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