Ingredients:
500g lotus roots (fresh or frozen)
3-4 medium-sized onions, finely chopped
1-2 tomatoes, pureed
2 tablespoons ginger-garlic paste
4 peppercorns
1 cardamom pod
1 cinnamon stick
2-4 cloves
1 teaspoon cumin seeds
1 tablespoon coriander powder
Chili powder to taste
Salt to taste
Garam masala, to taste
1 tablespoon ghee
A pinch of turmeric powder
1 cup water
Preparation Method:
1. Heat oil in a pan and add the cinnamon stick, cardamom, cloves, and peppercorns. Once fragrant, add the cumin seeds.
2. When the cumin seeds splutter, add the finely chopped onions and cook until golden brown and tender.
3. Add the tomato puree and ginger-garlic paste. Cook until the oil begins to separate from the mixture.
4. Now add the remaining spices: turmeric powder, coriander, salt, chili powder, and garam masala. Mix well and cook for a minute.
5. Add the diced lotus roots to the masala and mix again. Cover with a lid and cook for 6-7 minutes.
6. Open the lid, stir well, and continue cooking until the water evaporates and the lotus roots are nicely roasted in the masala.
7. Finally, add 1 cup of water and cook for another 5 minutes. Top with ghee and serve with roti, chapati, or paratha.