Nadru Kofta
Nadru Kofta is a traditional Kashmiri dish made with lotus stem (nadru) koftas served in a mildly spiced tomato-based gravy. It is rich in dietary fiber, vitamins, and minerals, and is excellent for digestion. This lighter version uses minimal oil and baked or air-fried koftas instead of deep-fried ones, making it ideal for weight management.
Nutrition Facts
Per serving
Energy
160 kcal
Protein
6 g
Carbs
23 g
Fat
5 g
Fiber
4 g
Ingredients
Lotus root
100 gms (100g)
Coriander Powder
1.5 tsp (3g)
Cumin seeds
0.5 tsp (2.5g)
Red chilli Powder
1 tsp (5g)
Skimmed milk paneer (Homemade)
0.25 cup, grated (50g)
Olive Oil
1 tbsp (15g)
Besan (chickpea flour)
2 tbsp (30g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 cup (200g)
Chopped Green Chilli
1 tsp (2g)
Ginger Paste
1 tsp (5g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Boiled Aloo
1 small (100g)
Garlic paste
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Preparation
Wash and peel the lotus stem thoroughly to remove any dirt or mud. Grate it finely.
Mashed boiled aloo.
Puree the chopped tomatoes and keep them ready.
Cooking Steps
STEP:1- For the Koftas:
In a mixing bowl, combine the grated lotus stem, mashed potato, gram flour, ginger paste, green chili, chopped coriander, salt, and pepper.
Mix well to form a dough-like consistency. If it's too sticky, add a little more gram flour.
Shape the mixture into small balls (koftas).
Preheat an oven or air fryer to 180°C (356°F). Lightly grease the koftas with oil and bake/air-fry them for 15-20 minutes until golden brown, turning them midway. Alternatively, you can shallow fry them with minimal oil.
STEP:2- For the Gravy:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook until the raw aroma disappears.
Stir in the tomato puree and cook until the oil separates.
Add turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well.
Lower the heat and add skimmed milk curd. Stir continuously to avoid curdling.
Add water to adjust the consistency of the gravy and simmer for 7-10 minutes.
Gently add the baked/air-fried koftas into the gravy. Simmer for 2-3 minutes to let the koftas absorb the flavors.
Garnish with fresh coriander leaves.