| • | Take a skillet and add 4-5 cups water with 2 tsp salt and 2 tsp lemon juice to it, bring it to a boil.
|
| • | Add the lotus stem to it and cover it.
|
| • | Simmer over low heat for about 15 minutes.
|
| • | Drain out the liquid, set aside.
|
| • | Now heat ghee in a pan and add all the sabut garam masala to it, fry it for about 1 minute.
|
| • | Combine the chopped onions with it and cook until light brown.
|
| • | Add ginger, green chillies, mirch masala and garlic to it and cook for a minute.
|
| • | Beat the curd and add it to the onions, keep stirring.
|
| • | Cook it for about 5 to 7 minutes until the ghee separates.
|
| • | Combine the chopped tomatoes, salt, garam masala and amchoor with it and fry until the ghee separates.
|
| • | Add 1/2 cup water to it and bring it to a boil.
|
| • | Add the boiled pieces of lotus stem and cook for about 5 to 7 minutes.
|
| • | Cover and simmer over low heat for about 10 minutes. |
