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07 December 2012,22:21 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Peel and cut the lotus stem into long pieces. Cook in salted water on low flame for about 20 minutes. Strain, cool and mash the stem.
  • Mix in the grated ginger, bread crumbs, green chilies, cumin seeds powder, salt and pepper with 1 crushed cardamom. Make 4-5 big balls of lotus stem mixture.
  • Mix the soaked saffron with paneer. Add salt, pepper and crushed seeds of cardamom, mix well and make small, marble sized balls of the paneer.
  • Flatten each stem ball. Put a small ball of paneer in each flattened stem mixture. Cover and deep fry one at a time to golden brown. Keep aside.
  • To Prepare Gravy : Grind onions, ginger, garlic and tomatoes to a paste. Heat 4 tablespoons oil, add in the paste. Cook till dry.
  • Add crushed jeera, garam masala, red chili powder, amchur and cloves. Cook for 2 minutes on low heat.
  • Add enough hot water to get a gravy. Add salt and cook for at least 5 minutes on low flame.
  • Add crushed seeds of cardamom and allow to boil. Simmer on low flame for 5 minutes. Remove from fire.
  • While serving, cut koftas carefully into equal halves and heat koftas in the oven. Heat the gravy separately. Pour the hot gravy in a dish. Arrange hot koftas over it.



  • 100 grams paneer - grated
  • Few strands of saffron, soaked with 1 teaspoon of water 
  • 200 grams lotus stem 
  • 2 green chilies - finely chopped
  • 1 teaspoon grated ginger 
  • Salt and pepper to taste
  • 1 teaspoon cumin seeds - powdered
  • 50 grams bread crumbs 
  • 2 green cardamoms
  • 2 onions
  • 2 flakes garlic
  • ½ "piece ginger
  • 2 tablespoons tomato puree 
  • ½ teaspoon cumin seeds - powdered
  • ½ teaspoon garam masala
  • ½ teaspoon red chili powder
  • ¼ teaspoon amchur 
  • 1 clove
  • 3 green cardamoms

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