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Atta badi peas and lotus stem curry
Atta badi peas and lotus stem curry

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We hope you got benefit from reading it, now let’s go back to atta badi peas and lotus stem curry recipe. You can cook atta badi peas and lotus stem curry using 17 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Atta badi peas and lotus stem curry:
  1. Use 1 cup Wheat flour
  2. Get As required tomatoes
  3. Provide 1-2 Onions
  4. Get as required ginger
  5. Get as required lotus stem
  6. You need as requied peas
  7. You need as required onions
  8. Take As required Water to knead according to knead a tight dough
  9. Provide 2 tbsp Green coriander
  10. Get as required lots of water to wash atta
  11. Get 4 tbsp Chana dal
  12. You need as required cinnamon
  13. Get as required cloves
  14. Prepare as required peppercorn
  15. Use As required Bay leaf
  16. Use as required cardomom
  17. Take as required choti elaichi
Steps to make Atta badi peas and lotus stem curry:
  1. Knead atta with water accordingly to make a hard dough.Cover it and let it rest for 10 min.Then soak in water for 15 min.Take a muslin cloth add the soaked atta below a big vessel in the wash basin and wash it nicely.Then remove from cloth and wash in soup strainer or atta Seiver.Wash nicely till it look like elastic.Soak chanadal for 2 hours.
  2. Now add washed atta,shown above in a pressure cooker add dry masalas on top,like salt to taste,red chilli powder 2 tsp haldi powder 2 tsp,dhania powder 2 tsp,zeera 2 tsp and chanadal and pressure cook it for 4 whistles with 3 cup water.Cool it and strain it.
  3. Now deep fry the atta pieces till golden brown and soak in boiled hot water.
  4. For Gravy,3 medium sized onions,3 tsp chopped ginger.Heat 2 tbsp ghee and 1 tbsp oil add zeera,bay leaf saute add ginger and saute.Add chopped onion and saute till light golden brown.Add tomatoes puree in mixie and 6 Tomatoes.Saute till oil seperates add salt to taste, kashmiri red chilli powder,turmeric powder 1&1/2 tsp,2 tbsp dhania powder.Add elaichi powder.Saute nicely add soaked and sieved atta chunks,add green peas 1&1/2 katori,add 2 tbsp sliced lotus stem nicely washed and boil for 5 min.
  5. Add 2 cups of water and mix all and pressure cook it for 4 whistles.Open lid add lots of green coriander on top.
  6. Serve hot with boiled rice and chanadal can be used for stuffed parantha or veggie with capsicum and onion.

Lower heat and simmer for ½ hour or until the vegetable is tender. This vegetable may have a sticky consistency. A unique North Indian preparation of cubed potatoes and lotus stem, this spicy curry is a perfect accompaniment with phulka, dal and rice. Preparation of curries with different combinations of goat meat and vegetables is very common in the Kashmir Valley. One of the most popular dishes of Kashmir is cooking meat with the lotus stems.

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