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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.