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 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
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.
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.
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.
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
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.
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.
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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
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.
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.
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.
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.
7. In the same oil fry slied onion till brown. Let it cool down.
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.
10. Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.
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.
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.
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.
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.
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