Delicious Nadru Kofta Recipe: A Vegan Delight!

Welcome to my kitchen, where I’ll be sharing with you one of the most delicious and satisfying dishes from my homeland- Nadru Kofta. This recipe serves as a reminder of my childhood, where aromas of Indian spices used to fill my home every day.

This dish is mostly made during winters when the Lotus stem or as we call it, ‘kamal kakdi’ is in season. And trust me when I say this, these dumplings are worth waiting for! The unique texture of crispy coating along with the soft filling of lotus stems and spices makes Nadru Kofta the perfect comfort food for any day.

For those who have never experienced this extraordinary dish, I’m sure once you try it, Nadru Kofta will take its place as a permanent member on your dinner table.

Now, let’s get cooking!

Why You’ll Love This Recipe

Nadru Kofta
Nadru Kofta

Are you looking for a dish that’s flavorful, rich and filling? If so, then you’ll love my Nadru Kofta recipe! This spicy Indian gravy with lotus stem air-fried dumplings is sure to please your taste buds and leave you feeling satisfied.

First of all, the koftas made from lotus stems are absolutely delicious! They’re crispy on the outside but soft on the inside, giving you the perfect combination of textures. These koftas are also packed with protein and fiber, making them a healthy choice for any meal. And with my air-frying method, you can enjoy these deep-fried delights without any added oil.

But it’s not just the koftas that make this recipe special. The curry nadru made with spices, yogurt, and malai is the perfect sauce to accompany them. The malai gives it a creamy richness while the yogurt adds a tangy twist. Add in some onion-tomato gravy nadru and you have an irresistible combination that’s perfect to serve over steamed rice or naan bread.

Another great thing about this recipe is that it’s versatile. You can easily swap out some of the ingredients or adjust the spice level to suit your tastes. For example, if you’re not a fan of lotus stems, you can use grated potatoes instead. And if you like things extra spicy, simply add more red chili powder.

So whether you’re looking for a comforting meal on a chilly evening or just want to spice up your dinner routine, my Nadru Kofta recipe is sure to be a crowd-pleaser. Give it a try and see why everyone loves it!

Ingredient List

 Nadru kofta: A vegetarian twist on the traditional meatball
Nadru kofta: A vegetarian twist on the traditional meatball

Here is a list of ingredients needed to make this delicious and flavorful Nadru Kofta recipe:

For the Koftas:

  • Lotus stem (“Kamal Kakdi” or “Nadru”) – 2 kilograms, grated
  • Potato – 1 medium, boiled and grated
  • Cornflour – 2 tablespoon
  • Salt – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Fennel powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Red Chili Powder – 1/2 teaspoon
  • Green Cardamoms – 4-5, crushed
  • Cloves – 3-4, crushed

For the Curry:

  • Onion – 2 medium, finely chopped
  • Tomato – 2 medium, finely chopped
  • Garlic Paste – 1 teaspoon
  • Ginger Paste – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Coriander Powder – 2 teaspoons
  • Turmeric Powder – 1/2 teaspoon
  • Red Chili Powder – As per taste preference
  • Green Cardamom Powder – A pinch
  • Garam Masala powder – A pinch
  • Yogurt (curd) – 3/4 cup beaten
  • Salt – To taste
  • Oil – For deep frying + For the curry

For Garnishing:

  • Fresh cilantro (coriander) leaves

These ingredients can be easily found in your local grocery store or Indian grocery store. If you can’t find some specific ingredient, there are recommended substitutes and variations that can be used in the next section.

The Recipe How-To

 Nutty and flavorful, our Nadru kofta balls are bursting with spiced lotus root and paneer cheese
Nutty and flavorful, our Nadru kofta balls are bursting with spiced lotus root and paneer cheese

Step 1: Preparing the Koftas

First, I prepare the lotus stem/nadru by peeling it and then boiling it until it’s soft enough to mash easily. Once it’s boiled, I grate it finely and keep it aside.

Next, I boil a medium-sized potato for about 10-15 minutes or until it’s cooked all the way through. Then, I mash the potato and add it to the grated lotus stem.

After that, I add cornflour/besan (chickpea flour), salt, and spices such as cumin powder, coriander powder, turmeric powder, red chili powder, garam masala and mix well to form a dough-like mixture.

Then I shape this mixture into small koftas/balls which should be around 1-2 inches in diameter. You can make them bigger or smaller depending on your preference.

Once shaped, either deep-fry them in hot oil until they’re brown and crispy or air fry them for a healthier alternative.

Step 2: Preparing the Curry

To prepare the curry, first heat some oil in a pan on medium heat.

Once hot, add some green cardamoms, cloves, and cinnamon and allow them to release their aroma for a few seconds before adding finely chopped onions.

Fry the onions until they’re translucent before adding a paste made from blended tomatoes and ginger. Cook this mixture for around five minutes before adding yogurt or malai (cream).

I also like to add dried apricots at this point to give my curry a slightly sweet tanginess.

Next, add some water to thin out the sauce and reduce the heat to low. Now let your curry simmer for about five minutes until all ingredients are well blended together.

Finally, add your lotus stem koftas to the curry just before serving so that they stay crisp. Garnish with some chopped cilantro and a pinch of fennel powder for added flavor.

Voilà! A delicious nadru kofta curry is ready for you to enjoy!

Substitutions and Variations

 Fry up our tender Koftas crispy and golden brown for optimal texture and taste
Fry up our tender Koftas crispy and golden brown for optimal texture and taste

If you’re looking to put your own spin on this nadru kofta recipe, there are plenty of substitutions and variations you can try.

Firstly, if you’re not a fan of lotus stem or kamal kakdi, you could substitute it for another vegetable like bhein or spinach. Simply grate the vegetable, boil it and squeeze out the extra water before mixing it with the rest of the ingredients to make the koftas.

For a healthier version of this recipe, instead of frying the koftas, you could air fry them for a crispy texture. You can also experiment with different kinds of sauces such as a tomato based gravy or a creamier malai kofta sauce made from spices and yogurt.

If you’re looking to add some extra flavors to your koftas, try incorporating ingredients like chopped apricots or fresh cilantro into the mix. Alternatively, you can play around with different spice blends like fennel powder, cumin powder or coriander powder to enhance the flavors in your dish.

For those who prefer a spicier version of this dish, increase the amount of red chili powder or green cardamom in the recipe to give it an extra kick. And, if you want to change things up from traditional Indian gravy dishes, try serving nadru kofta with a side of freshly made naan bread or coconut rice.

Ultimately, there’s no limit to how creative you can get with this nadru kofta recipe. Don’t be afraid to experiment with different ingredient combinations or spice blends until you find your perfect variation.

Serving and Pairing

 Give your taste buds the ultimate flavor explosion with our Nadru kofta dipping sauce
Give your taste buds the ultimate flavor explosion with our Nadru kofta dipping sauce

This decadent Nadru Kofta curry is a show-stopper that can be paired with a variety of dishes to enhance the overall flavor profile. The rich and spicy Indian gravy is the perfect accompaniment to the delicate, crispy lotus stem koftas.

For a complete meal, consider serving this dish with some fluffy basmati rice, naan or roti. The white rice acts as the perfect palate cleanser, ensuring that you savor each bite of the spicy kofta curry. The buttery naan or chewy roti serves as an excellent vehicle for soaking up the velvety sauce made of yogurt and spices.

If you’re looking for something lighter, prepare a fresh salad of cucumbers, tomatoes, coriander leaves, and onions dressed in lemon juice and olive oil to serve alongside this rich curry. Sipping on a refreshing glass of iced tea or lemonade is also an excellent way to counterbalance the spicy heat of the nadru kofta.

For a more traditional presentation, serve this dish surrounded by other Indian favorites such as samosas, pakoras or vegetable biryani. This hearty meal is sure to be enjoyed by everyone at your dinner table!

As always, when serving nadru kofta curry or any other heavily spiced food, don’t forget to provide plenty of napkins and water for your guests!

Make-Ahead, Storing and Reheating

 Perfect for a party platter or solo snack, these kofta balls are easy to pick up and pop in your mouth
Perfect for a party platter or solo snack, these kofta balls are easy to pick up and pop in your mouth

While these Nadru Koftas are great the day of, they also make excellent leftovers. If you’re planning to make them ahead of time, they can be stored in an airtight container in the refrigerator for up to three days. To reheat them, I recommend using the microwave or stovetop, as reheating them in the oven can dry them out.

If you want to get ahead of the game or have leftovers that won’t be eaten soon, freezing is an option. Place the koftas in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then transfer the koftas to a resealable plastic bag and store in the freezer for up to three months.

To thaw frozen Nadru Koftas, place them in the refrigerator overnight. Once thawed, you can reheat by microwaving or stovetop heating.

When reheating frozen or refrigerated koftas, I suggest gently warming them before adding them to your hot curry sauce.

Remember that when reheating koftas, it’s important not to overcook them as this will ruin their texture and moisture level.

Tips for Perfect Results

 Crispy outside, soft and creamy inside; these koftas are the perfect balance of texture
Crispy outside, soft and creamy inside; these koftas are the perfect balance of texture

As an experienced chef, I have come across my fair share of cooking blunders. To ensure that your nadru kofta recipe turns out perfectly every time, here are some tips to keep in mind.

Firstly, be sure to use fresh and high-quality ingredients for maximum flavor. The spices used in this recipe are the foundation of the dish’s complexity, so investing in quality ones can elevate the flavors significantly.

When making the koftas, make sure they are not overworked or compacted. Overworking the mixture can lead to dense and tough koftas, which will take away from the texture and taste of the dish. Form the mixture loosely into balls using a light hand.

Additionally, fry the koftas on medium heat until they are crispy and golden-brown, making sure to turn them occasionally for even frying. This ensures that the koftas cook through while maintaining their shape and texture.

When making the curry, give it ample time to cook and simmer on low heat before adding in the koftas. This allows the spices and flavors to meld together and develop fully, resulting in a rich and flavorful sauce.

As an alternative suggestion, if you’re looking for a healthier option or would like to avoid deep-frying altogether, try air-frying or baking the koftas instead. While these alternative methods may not achieve the exact same flavor as deep-fried koftas, they still offer a tasty substitution with much less guilt.

Lastly, don’t skimp on garnishes! Fresh cilantro is a classic touch that adds brightness and freshness to any spicy Indian curry dish like this one.

By following these tips and tricks, you’ll be well on your way to serving up a delicious batch of nadru kofta curry that’s sure to impress your guests!


Now let’s move on to some frequently asked questions about the Nadru Kofta recipe. If you’re new to making kofta or just want some reassurance, these helpful tips will guide you through the cooking process. In this section, I will answer some of the most common questions related to making nadru kofta, including ingredient substitutions, cooking methods, and serving suggestions.

What are kofta balls made of?

Koftas are a type of meatball that are commonly prepared in India with meat, such as lamb or beef, and sometimes with chicken. However, there are also popular vegetarian variations, such as the malai kofta, which is crafted with paneer, a fresh cheese, and khoya, a milk reduction. Although koftas are well-known in India, they are not an indigenous concept.

How do you stop kofta from breaking?

Before frying the koftas, it’s crucial to ensure that the oil in the kadai or wok is adequately heated. If the oil isn’t hot enough, the koftas may fall apart or get stuck to the bottom of the pan. Thus, checking the temperature of the oil is a crucial step to prevent any mishap.

What is malai kofta sauce made of?

Creating the perfect creamy sauce to accompany the kofta is a breeze with this recipe. I start by simmering a combination of onion, garlic, ginger, tomatoes, cashews, and spices until they are softened. Once they reach the desired consistency, I blend the ingredients together until they are smooth. Finally, to add creaminess to the sauce, I pour in some coconut milk to give it that perfect texture. The end result is a sauce that is both easy to make and has an incredibly rich flavor.

Do you put egg in lamb kofta?

This recipe for koftas elevates the traditional meatball by incorporating hard-boiled eggs into a mixture of lamb and spices. After forming the meat mixture around the eggs and coating them in flour, they are fried to a crisp perfection. To top it off, the koftas are served in a flavorful tomato-based gravy with a touch of yogurt for smoothness.

Bottom Line

In conclusion, the Nadru Kofta recipe is a must-try for anyone who loves spicy Indian cuisine or wants to add a new dish to their recipe collection. With its unique blend of fragrant spices and lotus stems, this dish is sure to impress your taste buds and your dinner guests alike. Whether you’re an experienced cook or just starting out, this recipe is easy to follow and can be customized to your liking with various substitutions and variations.

So why not give it a try and take your taste buds on a flavorful journey? Don’t let the list of ingredients intimidate you; with a little patience and some TLC, you too can whip up a delicious bowl of Nadru Kofta curry that will leave people asking for seconds. Whether you’re enjoying it on its own or pairing it with some fluffy rice or naan bread, this dish is sure to become a new staple in your cooking repertoire.

So what are you waiting for? Grab your apron and get cooking! And if you need any assistance along the way, don’t hesitate to refer back to this article for tips, tricks, and guidance. Happy cooking!

Nadru Kofta

Nadru Kofta Recipe

This is a Kashmiri, Indian dish. High in calories but good to enjoy once in a month! Real comfort food!
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Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine Indian
Calories 124.2 kcal


For koftas

  • 2 kamal kakri, grated
  • 1 potato, boiled and grated
  • 1/2 teaspoon cardamom powder
  • 2 teaspoons cilantro
  • 1/4 teaspoon garam masala
  • 1/2-1 teaspoon salt
  • 2 tablespoons cornflour
  • 8 -10 pieces apricots
  • 8 -10 pieces almonds, blanched
  • oil, to deep fry

For gravy

  • 1 tablespoon oil
  • 1 piece cinnamon
  • 2 cloves
  • 1 green cardamoms, ground
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1 1/2 teaspoons fennel powder (saunf powder)
  • water, as required
  • 3 tablespoons onion-almond paste
  • 4 teaspoons yogurt, whisked
  • 4 teaspoons cream
  • ginger, julinennes to garnish
  • 2 tablespoons khoya, grated,to garnish
  • 3 tablespoons cilantro, to garnish
  • almonds, blanched and cut into long strips,to garnish


  • In a bowl, take the first seven ingredients.
  • Knead well using your palms.
  • Ensure that your palms are wet before you begin kneading, so as to facilitate better kneading!
  • Knead and make koftas (small round balls).
  • Flatten them.
  • Put 1 apricot piece and 1 almond piece in each kofta.
  • Roll koftas in cornflour.
  • Deep fry till golden brown.
  • Drain and keep aside.
  • Now start preparing the gravy.
  • Heat oil in a pan.
  • Add the cinnamon, cloves, cardamom and the ginger-garlic paste.
  • Saute for a minute or two until the raw smell of ginger and garlic is gone.
  • Add the masala powders and saute again.
  • Add some water, the onion-almond paste and some more water.
  • Add the yogurt, but please keep the following tip in mind.
  • Tip: Remove from heat while adding the yogurt.
  • Add 1 tsp salt and stir.
  • Strain the gravy.
  • Add the koftas that you have made earlier and stir to coat in the gravy.
  • Cook on low heat for 5 minutes.
  • Add cream and stir.
  • Garnish with cilantro, khoya, almonds and ginger and serve hot on a bed of rice!

Add Your Own Notes


Serving: 84gCalories: 124.2kcalCarbohydrates: 14.2gProtein: 2.5gFat: 6.9gSaturated Fat: 1.7gCholesterol: 6.2mgSodium: 314.3mgFiber: 2.3gSugar: 0.9g
Keyword < 4 Hours, Asian, Deep Fried, Indian, Lunch, Vegetable, Weeknight
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