Nadroo Korma

5 ingredients
4 steps

Ingredients

  • Corn, grapeseed, or other neutral oil as needed
  • 2 lotus roots, 1 to 2 pounds, peeled and cut into matchsticks 2 to 3 inches long
  • 1 teaspoon pure chile powder, like ancho or New Mexico, or to taste, optional
  • 1 teaspoon Fragrant Curry Powder (page 593), or other mild curry powder, or to taste, optional
  • Salt to taste

Directions

  1. 1
    Put at least 2 inches of oil in a saucepan or other deep vessel and heat over medium-high heat to about 350F on a deep-frying thermometer.
  2. 2
    Add a handful of lotus root pieces and cook, stirring occasionally, until crisp, about 3 minutes.
  3. 3
    Drain and repeat with the remaining lotus root.
  4. 4
    Sprinkle with the seasoning(s) of your choice and serve immediately.

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