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