Lotus Stem Lollipop Curry Recipe by Dr. Neeta Sabnani

Cooking Time: 30 Minutes
Preparation Time: 15 Minutes
Total Serves: 4

The Ingredient List

For Lollipops:

• MAGGI Masala-ae-Magic - 1 Teaspoon
• Fresh Lotus Stems (Thick Variety) – 4
• (1 Stem cut into lengthwise + 3 Stems cleaned & washed and cut & ground into a coarse paste)
• Red Chilli Flakes – ½ Teaspoon
• Coriander & Cumin Powder – ½ Teaspoon
• Green Chillies - 2
• Potato – 1 (Boiled)
• Paneer - 2 Tablespoons (Grated)
• Onion – 1 (Finely Chopped)
• Ginger-Garlic Paste – ½ Teaspoon
• Gram Flour - 2 Teaspoons (For Binding)
• Salt - To Taste
• Fresh Coriander – Finely Chopped
• Oil - For Frying + Cooking

For Gravy:

• MAGGI Masala-ae-Magic – ½ Teaspoon
• Onions - 2
• Tomatoes - 3
• Garlic Pods - 4
• Ginger - ½ Inch
• Cashews - 5
• Turmeric Powder – ¼ Teaspoon
• Kashmir Red Chilli Powder - 1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Kitchen King Masala – ¼ Teaspoon
• Salt -- To Taste
• Garam Masala – ¼ Teaspoon

The Easy Steps

1. Prepare ingredients as mentioned in the list. Boil the lotus stem lollipop sticks in 2 cups of water with some salt. Mix all ingredients for the lollipops and make lollipops.
2. Heat the oil in a karahi and fry all lollipops on medium to high heat till golden brown and drain them on a kitchen towel.
3. Heat oil in a pan at medium heat, add garlic-ginger and sauté for a minute, now add onions and cook till light golden brown. Now add cashew and tomatoes, cook till mushy. Let it cool and grind to a fine paste. Now again heat a pan and transfer the ground paste. Cook for 30 seconds and add all the spice powders cook till oil leaves the masala. Now add 1 cup of water and cook to adjust the consistency of the gravy.
4. Serve hot by arranging lollipops in a serving bowl and pour gravy on them.
5. Garnish with grated paneer and coriander leaves.