Lotus Stem Korma - Kamal kakdi korma




  • 250 gm lotus stems

  • Salt to taste

  • 1/2 tsp chilli powder

  • 1/2 tsp garam masala

  • 2 Tbsp oil

  • 1 tsp cumin seeds

  • 1/4 tsp asafoetida

  • 1/2 cup yoghurt

  • 1 Tbsp chopped coriander leaves to garnish


For paste

  • 1 Tbsp chopped ginger

  • 1 tsp cumin seeds

  • 2 tsp coriander seeds




  • Peel the outer layer of the lotus stems and wash well. Soak in the plenty of water for some time to remove the mud inside the stem.

  • Slice the stems into 1/2 cm thick pieces.

  • Boil 4 cups of water and add the sliced lotus stems.

  • Simmer till tender. It will take about 30 minutes. For checking it should be press with a slight pressure. Drain the water and cool.

  • Make the paste of paste ingredients with some water and add in to the boil lotus stem and mix well.

  • In a heavy-based pan, heat the oil.

  • Add the cumin seeds and asafoetida.

  • When the seeds splutter, add the vegetable mixture and stir well.

  • Add salt, chilli powder and garam masala.
  • Add the yogurt and cook over high heat till the liquid evaporates.
  • Garnish with chopped coriander leaves.

  • Serve hot with chapatti or parathas.