Kashmiri Style Nadru Ke Kabab Recipe-Lotus Stem in Spicy Gravy

Step 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)

Step 2: Pressure cook this till one whistle on high flame and the simmer and cook further till two more whistles

Step 3: Cool the contents and grind into a fine paste in a mixer grinder

Step 4: Sieve it and keep aside

Step 5: In a bowl, mix boiled potatoes and boiled lotus stem along with the rest of the ingredients for making kabab

Step 6: Mix well

Step 7: Now take a tablespoon full of this mix and roll between your hands to make a kabab

Step 8: Apply a little oil if sticky, but do not add any more flour

Step 9: Lotus stems and potatoes have a sticky texture so it’s fine

Step 10: Coat with bread crumbs

Step 11: Make all the kebabs like this and keep them in the refrigerator for 5 minutes

Step 12: Heat Oil in a Wok and start frying after refrigerating

Step 13: Fry on a medium-high flame to avoid oiliness

Step 14: Keep these aside till you make the gravy

Step 15: Heat ghee/ clarified butter in a pan

Step 16: Add the tomato puree, salt and garam masala

Step 17: Sauté this on simmer till it leaves ghee on the sides of the pan

Step 18: Add the Makhani mixture which we had pressure cooked earlier

Step 19: Add tomato ketchup and cook until done

Step 20: For Tempering, heat a little Ghee in a tadka pan

Step 21: One it's warm, add degi mirch, saute for 2-5 seconds and take the pan off heat

Step 22: Instruction for ServingIn a serving bowl, place the kebabs

Step 23: Now, pour over the prepared gravy

Step 24: Garnish with the red chilli tempering and coriander leaves

Step 25: Serve Nadru Ke Kabab along with Pudina Tawa Paratha for a weekday Lunch or dinner