• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Batter_Up_With_Sujata

Batter Up With Sujata

A Food Journey and Rendezvous

  • Home
  • Recipes
You are here: Home / Curries / Shahi Kamal Kakdi Or Lotus Stem Korma

Shahi Kamal Kakdi Or Lotus Stem Korma

28/02/2022 by Sujata Roy 7 Comments

Jump to Recipe Print Recipe
wp 1646046962684

Shahi Kamal Kakdi or lotus stem korma. Fried lotus stem slices in spicy aromatic silky smooth thick gravy with fresh or raw turmeric/kachchi haldi made this korma lipsmackingly delicious. If you like lotus stem and bored of usual kofta, curry like usual recipe then its perfect for you. You can also serve this flavorful and delectable shahi korma as a party side dish.

What is korma

Korma or qorma (Hindi: क़ोरमा; Urdu: قورمہ; Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine[1] of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens. Wikipedia

wp 1646046933503

And Shahi refers to royal. Cashew nuts, almond, fresh cream, and coconut made this korma perfectly shahi or royal. If you love the taste of lotus stem then you can also try Lotus stem biryani.

And here are some korma recipes from this blog.

1. Okra or bhindi korma

2. Soya nugget korma

3. Savoury rasgulla korma

4. Egg korma

You may also like to try Shahi paneer matar from the blog of my friend Priya Iyer.

You can serve this shahi korma with any bread or rice dishes. This korma is one of my daughter’s favourite curry and her suggestion is its best to serve with Malabar paratha or puri. Now choice is yours 😊 Today I served it with a thali of steamed rice, roti, dhania aloo, pumpkin fry and chicken curry.

wp 1646047018884

Ingredients used to make this shahi korma

1. Lotus stem or kamal kakdi – Main ingredient is this Lotus stem. You have to rinse the stem well. Rinse before and after peeling and also after cutting. Then follow the steps as given below in recipe. Here are the pictures of before and after peeling lotus stem.

wp 1646046720813
wp 1646046734416

The lotus plant has been eaten as a food for 7,000 years in Asia. Its stem and roots are often added to soups and stir-fries, but its leaves, flowers, and seeds are also used in cooking. Additionally, its stems, seeds, leaves, and flowers have long been used in traditional medicine preparations. Lotus was used to treat diarrhea, infection, cough, high blood pressure, and fever, among other ailments The lotus plant has a long history of use in Asian cuisine and traditional medicine. It contains many compounds that exhibit health benefits, including antioxidant and antibacterial effects. Healthline

wp 1646047006369

Fresh turmeric or kachchi haldi – Used grated fresh turmeric instead of turmeric powder. Raw or fresh turmeric helps to improve immunity. You may also like to try Turmeric shot with Tulsi or Holy Basil and Vegan fruity golden smoothie with turmeric and aloe vera

Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis. Source

Cashew nuts – Ground cashew nuts or Kaju used to make the gravy smooth creamy and tasty.

Almond – Almond or badam paste used to give a nutty taste and make the gravy creamy.

Melon seeds – Melon seeds or charmagaz are also use to make the gravy thick and smooth like other nuts.

Poppy seeds or khas khas – Soaked and ground poppy seeds will give a nutty flavour and make the gravy thick and smooth. To get some recipes with poppy seeds click here.

Fresh coconut – Fresh ground coconut will give a wonderful flavour and mildly sweet taste.

Ginger – Slightly hot ginger will give a lovely flavour to the curry. Ginger and all the other spices have numerous health benefits. You may love to try some recipes with ginger from this blog like Cauliflower with ginger julienne, Gingercake, Kiwi ginger lime cooler, Vegan broccoli stir fry with lemon and ginger julienne, Ginger noodles, Ginger chutney and Saffron rice with ginger julienne.

Garlic – Used Garlic to enhance the taste and flavour. Garlic has numerous health benefits including boosting immunity.

Tomato – Tomato with onion garlic and other spices not only give a wonderful taste and flavour but also give a lovely colour to the gravy.

Sugar – Sugar used to enhance the taste. Little sugar usually used to balance out the flavour and taste. And when adding while frying spices sugar caramelized and gives a lovely colour.

Salt – Salt used to enhance the taste.

Green chilli – Green chilli used to give a spicy kick and for flavour.

Dry red chilli – Soaked in hot water and ground dry red chilli also gives a nice aroma and colour to the gravy. Use less or more according to your spice tolerance.

Onion – Onion used to thickened the gravy and enhance the taste and flavour. Fried and ground onion will give a nice taste and flavour.

Cumin powder – Cumin or jeera powder used for a wonderful aroma and taste.

Coriander powder – Coriander or dhania powder widely used in Indian curries to give a nutty aroma.

Curd or yogurt – I used homemade curd. Thick curd used to give a buttery flavour and slightly tangy taste.

Cilantro or coriander leaves – Cilantro or coriander leaves used to enhance the taste and flavour.

Cardamom, cinnamon, cloves, mace, nutmeg Kasuri methi and ghee or clarified butter used for a lovely aroma and enhance the taste of the gravy.

Fresh cream – Well beaten fresh cream or malai used to give a creaminess to the gravy and mildly sweet taste.

Oil – I used sunflower oil here but you can use any oil of your choice.

wp 1646046993983

Try to prepare all the soaked and ground nuts and spices ready before cooking. You can chop and boil the lotus stem in advance and store in refrigerator for easy and quick cooking. If you don’t have fresh or raw turmeric, use 1/2 teaspoon turmeric powder instead. You can also grind 1 teaspoon soaked raisins with cashew nuts almond, poppy seeds and melon seeds if you like.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

wp 1646046980971

Recipe

Lotus stem or kamal kakdi- 2

Cashew nuts or Kaju – 1 tablespoon

Almond or badam – 1 tablespoon

Melon seeds or charmagaz – 1 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Grated Coconut – 2 tablespoon

Ginger – 1/2 inch piece

Garlic – 2 cloves

Tomato – 2

Salt to taste

Fresh turmeric or kachchi haldi- 1 teaspoon, grated

Sugar – 1/2 teaspoon

Green chilli – 1-2 or to taste

Dry red chilli – 3

Cilantro or coriander leaves – 2 tablespoon

Onion – 1, sliced

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Thick curd or yogurt – 3 tablespoon

Green cardamom or ilaichi – 2

Cloves or laung – 3

Cinnamon or darchini – 1/2 inch piece

Kashmiri red chilli powder – 2 teaspoon

Mace or javitri powder – 1/8 teaspoon

Jaiphal or nutmeg powder – 1/8 teaspoon

Kasuri methi – 1 teaspoon

Fresh cream – 3 tablespoon

Oil – 3 tablespoon

Ghee or clarified butter – 1 tablespoon

wp 1646046946660

Method

1. Wash the lotus stem or kamal kakdi well. Peel and cut the both tips. Wash again under running tap water. Check if it properly clean from inside. Slice the lotus stem.

wp 1646046747833
wp 1646046769223

2. Rinse well and soak in sufficient water for 15-20 minutes. Drain the water and pressure cook with water for 3 whistle. Or after 1 whistle reduce the flame. Cook on simmer for 2 whistle. Immediately remove from heat after 2 whistle. Let the pressure settle down on its own .drain the water and keep aside.

wp 1646046783144

3. Soak almond in hot water. Peel the almond when cool. Soak cashew nuts, melon seeds and poppy seeds in hot water. Or you can microwave for 1 minutes. Also Soak the dry red chilli in 3-4 tablespoon hot water.

wp 1646046795793

4. Grind soaked and peeled almond, cashew nuts, poppy seeds, melon seeds,green cardamom, cloves and dry red chilli altogether with 3-4 tablespoon water. Grind into a smooth paste.

5. Whisk the curd with cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg powder and mace powder.

6.. Heat oil in a pan. Fry the lotus stem slices till golden brown from all the sides. Don’t over crowd, frý in 2-3 batches and remove from oil and transfer to a plate.

wp 1646046808052

7. In the same oil fry slied onion till brown. Let it cool down.

wp 1646046821717

8. Grind the fried onion with green chilli, garlic, ginger, grated fresh turmeric and tomato. Make a smooth paste. Don’t add water.

9. Heat remaining oil of fried onion and add ghee. You can add little more oil if required. Add onion, green chilli, tomato paste and sugar. Saute till oil leaves the sides.

wp 1646046837053

10. Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.

wp 1646046852424

11. Reduce the heat and add spices mixed well beaten curd. Also add chopped cilantro or coriander leaves. Saute till dried up and oil leaves the sides. Add fried lotus stem and salt. Reserve 4-5 fried lotus stem slices for garnishing. Mix well.

wp 1646046875562

12. Add 1&1/4 cup water and mix. When it starts to boil reduce the heat. Cover and cook on simmer for 10 minutes. Don’t leave unattended. Check and stir in-between. You can add little more water if required to get your desired consistency. But don’t make it runny. Gravy should be thick.

13. Add remaining fresh cream and stir. Add cardamom powder and Kasuri methi. Crush the Kasuri methi with your palm before adding.

wp 1646046901327
wp 1646046914132

14. Mix and remove from heat. Taste and adjust the seasoning. You can add little more hot water if gravy becomes too thick. Garnish with fresh cream fried lotus stem slices and cilantro or coriander leaves.

15. Serve with roti, paratha, puri, naan, pulao, fried rice or steamed rice. This shahi korma is also great to serve with Malabar paratha.

Notes

1. If you want your korma less spicy use 1-2 red chilli. Use chilli according to your taste.

2. If you don’t have fresh or raw turmeric/kachchi haldi then you can use 1/2 teaspoon turmeric powder instead.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Shahi Kamal Kakdi Or Lotus Stem Korma

50be8073bc1488633a12eaa026f6ddfd?s=30&d=mm&r=gSujata Roy
Shahi Kamal Kakdi or lotus stem korma. Fried lotus stem slices in spicy aromatic silky smooth thick gravy with fresh or raw turmeric/kachchi haldi made this korma lipsmackingly delicious
Print Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4 People

Equipment

  • 1 Large bowl
  • 1 pressure cooker
  • 1 Bowl
  • 1 Mixer grinder
  • 2 Small bowl
  • 1 Pan
  • 1 Spatula

Ingredients
  

  • 2 Lotus stem or kamal kakdi
  • 1 tbsp  Cashew nuts
  • 1 tbsp  Almond 
  • 1 tbsp  Melon seeds
  • 2 tbsp  Poppy seeds or khas khas
  • 2 tbsp  Grated Coconut
  • 1/2 Inch Ginger 
  • 2 Cloves  Garlic 
  • 2 Tomato 
  • Salt 
  • 1 tsp  Fresh turmeric or kachchi haldi Grated 
  • 1/2 tsp Sugar 
  • 1-3 Green chilli
  • 3 Dry red chilli
  • 3 tbsp  Cilantro or coriander leaves
  • 1 Onion  Sliced 
  • 1 tsp  Cumin powder
  • 1 tsp Coriander powder
  • 3 tbsp  Thick curd or yogurt
  • 2 Green cardamom
  • 3 Cloves 
  • 1/2 Inch Cinnamon 
  • 2 tsp  Kashmiri red chilli powder
  • 1/8 tsp Mace or javitri powder
  • 1/8 tsp Nutmeg or jaiphal powder
  • 1 tsp Kasuri methi
  • 3 tbsp  Fresh cream
  • 3 tbsp  Oil
  • 1 tbsp  Ghee or clarified butter

Instructions
 

  • Wash the lotus stem or kamal kakdi well. Peel and cut the both tips. Wash again under running tap water. Check if it properly clean from inside. Slice the lotus stem.
  • Rinse well and soak in sufficient water for 15-20 minutes. Drain the water and pressure cook with water for 3 whistle. Or after 1 whistle reduce the flame. Cook on simmer for 2 whistle. Immediately remove from heat after 2 whistle. Let the pressure settle down on its own .drain the water and keep aside.
  • Soak almond in hot water. Peel the almond when cool. Soak cashew nuts, melon seeds and poppy seeds in hot water. Or you can microwave for 1 minutes. Also Soak the dry red chilli in 3-4 tablespoon hot water.
  • Grind soaked and peeled almond, cashew nuts, poppy seeds, melon seeds,green cardamom, cloves and dry red chilli altogether with 3-4 tablespoon water. Grind into a smooth paste.
  • Whisk the curd with cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg powder and mace powder.
  • Heat oil in a pan. Fry the lotus stem slices till golden brown from all the sides. Don’t over crowd, frý in 2-3 batches and remove from oil and transfer to a plate.
  • In the same oil fry slied onion till brown. Let it cool down.
  • Grind the fried onion with green chilli, garlic, ginger, grated fresh turmeric and tomato. Make a smooth paste. Don’t add water.
  • Heat remaining oil of fried onion and add ghee. You can add little more oil if required. Add onion, green chilli, tomato paste and sugar. Saute till oil leaves the sides.
  • Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.
  • Reduce the heat and add spices mixed well beaten curd. Also add chopped cilantro or coriander leaves. Saute till dried up and oil leaves the sides. Add fried lotus stem and salt. Reserve 4-5 fried lotus stem slices for garnishing. Mix well.
  • Add 1&1/4 cup water and mix. When it starts to boil reduce the heat. Cover and cook on simmer for 10 minutes. Don’t leave unattended. Check and stir in-between. You can add little more water if required to get your desired consistency. But don’t make it runny. Gravy should be thick.
  • Add remaining fresh cream and stir. Add cardamom powder and Kasuri methi. Crush the Kasuri methi with your palm before adding.
  • Mix and remove from heat. Taste and adjust the seasoning. You can add little more hot water if gravy becomes too thick. Garnish with fresh cream fried lotus stem slices and cilantro or coriander leaves.
  • Serve with roti, paratha, puri, naan, pulao, fried rice or steamed rice. This shahi korma is also great to serve with Malabar paratha.

Notes

1. If you want your korma less spicy use 1-2 red chilli. Use chilli according to your taste.
2. If you don’t have fresh or raw turmeric/kachchi haldi then you can use 1/2 teaspoon turmeric powder instead.
Keyword How to cook lotus stem, Kamal kakdi korma, Kamal Kakdi recipe, korma recipe vegetarian, lotus stem korma, lotus stem recipe, Mughlai cuisine, Rich creamy gravy, Shahi korma, veg korma recipe, vegetable korma

Filed Under: Curries, Fusion Foods, Vegetarian Tagged With: almond, aromatic, cashew nuts, delicious, fresh turmeric, kamal kakdi, khas khas, lotus stem curry, melon seeds, Mughlai dish, party side dish, poppy seeds, raw turmeric, rich spicy, side dish, spicy curry

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions

Reader Interactions

Comments

  1. Sowmya says

    01/03/2022 at 11:08 AM

    This is so new to me- kurma from lotus stem. Innovative recipe 👍

    Reply
    • Batter Up With Sujata says

      01/03/2022 at 12:49 PM

      Thanks a lot Sowmya 😊

      Reply
  2. preethi76 says

    05/03/2022 at 10:03 AM

    Shahi Kamal kakdi korma looks absolutely irresistible. The gravy is so rich and creamy. I have always been intrigued to cook lotus stem but never dared to. Now I have a fail proof recipe to try. Bookmarking this recipe.

    Reply
  3. The Girl Next Door says

    06/03/2022 at 5:18 PM

    Truly a royal curry that tastes equally beautiful, I’m sure. We don’t use Lotus stem much, and I love this new way of cooking it. The addition of fresh turmeric here is interesting!

    Reply
  4. Radha says

    09/03/2022 at 8:34 PM

    What a delicious kurma! I can imagine the flavors dancing in my mouth and would love to try this kurma. Yummy share!

    Reply
  5. sizzlingtastebuds says

    10/03/2022 at 3:24 AM

    it is TRULY shahi ! with all the spices and rich gravy,.. my husband loves kamal kakdi but don’t find it here easily. bookmarking ur recipe when I do find the stem.

    Reply
  6. Priya vj says

    10/03/2022 at 4:49 PM

    Silky smooth kamal kakdi korma looks super delicious and your lunch platter is all the more inviting..there is something really royal and spl abt shahi gravies

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

Follow Us

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Popular Posts

25 Best Millet Recipes

Bhapa Doi Or Steamed Yogurt

Raw/Green Mango Lassi

Pointed Gourd In Mustard Poppy Seed Gravy/Sorshe Posto Potol

Stir Fried Rice Noodles

Bombay Duck Fry Or Loita Machher Jhuri

Grape Watermelon Refresher

Veg Cutlets For Fasting/Vrat Ka Cutlet

Mint Coriander Chutney/How to make thick green chutney

Panko Bread Crumb

Gluten-free Vegetarian Savory Pancake/Spicy Delicious Chila/Protein Rich Breakfast

Copyright © 2023 · Batter Up With Sujata · Design & Developed By Mr. Techy Guru

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions
Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW