Step 1

Wash and scrape the lotus steams and then slice them thinly.

Step 2

Soak them in luke warm water for 20 minute to loosen any mud and dirt inside the holes and then wash well.

Step 3

Take 1 tsp ghee in a pressure cooker and add the sliced lotus steams and whole green and black cardamom,cloves,shah jeera,cinnamom,and fennel powder(all the ingredients listed in -to boil)

Step 4

Add 2.5 cup water and pressure cook for 5-6 whistles on medium heat or till cooked properly and become soft.

Step 5

In a bowl beat the yoghurt and 1 tsp gram flour(optional),and then add in the pressure cooker

Step 6

Mix 1/2 cup water,salt ,turmeric, ginger powder,cardamom powder,1/2 tsp fennel powder,mix and add in the cooker.

Step 7

Now cook the curry on low heat for 20 minutes (without puting the cooker lid),keep stirring to avoid curdling.

Step 8

Heat ghee in a small pan,add cumin and asafoetida ,When start crackling add kashmiri chili powder and immediately pour over the boiling gravy.

Step 9

Cook for 2 minutes and add chopped fresh coriander.

Step 10

Serve hot with steamed rice,naan or roti's.