Zeera Kamal Kakadi (Cumin Lotus Root Curry)

We had a small amount of lotus root left over in the freezer from the last lotus root curry we made, but it wasn't really enough to do anything with. It was, however, enough to add to a new bag of frozen lotus root to make a different curry. And a very tasty and easy one to boot!

Zeera Kamal Kakadi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. mustard oil
• 4-5 cloves garlic, minced
• 3 slices fresh ginger (5x3x0.3cm), peeled and minced
• 3 fresh green Thai, finger, or serrano chilies, minced
• 1 c. water
• 1 tsp. coarse sea salt
• 450g fresh or frozen lotus root, peeled and sliced
• 1/2 c. plain yogurt
• 2 Tbsp. heavy (35%) cream
• 1 tsp. cumin seeds, toasted and ground
• 2 Tbsp. chopped fresh cilantro

Directions

1. Heat the oil over medium heat.
2. Add the garlic, ginger, and chilies and stir-fry for 1-2 minutes.
3. Add the water, salt, and lotus root and bring to a boil.
4. Reduce heat to medium-low, cover, and simmer for 15-20 minutes.
5. Meanwhile, combine the yogurt, cream, and cumin and mix well.
6. Once the lotus root is cooked, add the yogurt mixture and stir to combine.
7. Cook until heated through (3-5 minutes).
8. Sprinkle with cilantro and serve.