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.