Though popular in Asia, Lotus Root is not a common vegetable in the west. The fresh variety is most commonly found in Asian markets while frozen, ready to cook lotus root can be found in Indian grocery stores. In general, lotus root retains a lot of its crunch even after cooking and provides a unique texture to the subzi. Try this tangy, crunchy lotus root subzi recipe and add a whole new element of surprise to your dinner table.
Prep Time: 5 minutes
Cook Time: 20 minutes
Lotus Root – 12 oz (approx 300 grams), peeled and sliced
Oil – 1 Tbsp
Turmeric Powder – 1/4 tsp
Ginger/Garlic Paste – 1 Tbsp
Tomatoes – 4 medium, pureed
Red Chili Powder – 1/2 tsp or to taste
Garam Masala – 1/2 tsp
Coriander Powder – 1 Tbsp
Salt – to taste
Water – 1/2 cup
Cilantro (Coriander) – 5 sprigs, chopped for garnishing
1. Heat Oil in a medium pan on medium heat.
2. Add Turmeric Powder and Ginger/Garlic Paste. Cook for 30 seconds.
3. Add pureed Tomatoes, Red Chili Powder, Garam Masala and a little Salt. Mix and cook until tomatoes clump and all moisture is evaporated (approx 12 minutes).
4. Add Lotus Root and mix well. Cook for 2 minutes.
5. Add 1/2 cup water, mix, cover and continue to cook for 5 minutes.
6. Garnish with chopped Cilantro and serve with chapati or paratha.