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Lotus Roots Stuffed With Nuts And Paneer

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Ingredients
  Lotus roots 2 , cut into 3 inch pieces
  Paneer 100 Gram
  Pistachios 50 Gram
  Walnuts 25 Gram
  Raisins 25 Gram
  Mace powder 1⁄2 Teaspoon
  Black pepper powder 1⁄4 Teaspoon
  Salt To Taste
  Tomatoes 3 Large, skinned and pulped
  Onions 2 , deep fried and crushed to a pulp
  Thick curds 1 Cup (16 tbs) (Rich)
  Red kashmiri chili powder 1 Teaspoon
  Black pepper powder 1⁄2 Teaspoon
  Cinnamon powder 1⁄2 Teaspoon
  Green cardamom powder 1⁄2 Teaspoon
  Ginger powder 1⁄2 Teaspoon
  Clove powder 1⁄2 Teaspoon
  Saffron 1⁄2 Gram, placed in hot milk
  Pure ghee 1 Teaspoon
Directions

Cut the lotus roots into 3" pieces. Wash thoroughly after scraping off the brown skin and drain in a sieve.
Slit the pieces gently, vertically from one side, till half-way through the roots.
Mix the paneer and fine salt with ground nuts and fill into the roots. Tie with a thin sewing thread. Set aside.
Place the fried, crushed onions in a vessel. Allow to come to a slow boil over low heat. Add salt and the ground spices, one by one, till you get a magnificent aroma from the pan. This should take 5 minutes after the tomatoes have boiled.
Mix the saffron in hot milk and squeeze it and add it to the pan. Whip the curds with a pinch of salt and add it to the sauce. Remove from the fire.
Deep fry the stuffed lotus roots in pure ghee till well cooked. Place the gravy on a low fire, taste for salt and drop the fried lotus roots into it.
Serve hot with rotis or rice.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Deep Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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