To prepare the Kamal Kakdi for making the curry, peel the skin of the lotus stem and slice it into thin slices. Soak the sliced lotus stem in salted water for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
Drain the salted water and transfer the lotus stem slices to a colander. Set them aside.
Heat the oil in a pressure cooker over medium heat. Add cumin seeds and onion. Fry them over low heat till it becomes light brown. This takes less than 3 to 4 minutes.
Add tomato paste, red chilli powder, turmeric powder, salt, and coriander powder. Saute the paste over medium heat till oil separates or starts oozing from the sides of the masala. This might take 5 – 6 minutes.
Add lotus stem slices to the pressure cooker. Stir to combine and saute for 2 – 3 minutes.
Add water, mix, and seal the lid of the pressure cooker. Cook over low to medium heat for 3 to 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
Open the lid, and check the lotus stem for doneness. Add kasuri methi, garam masala, and chopped fresh coriander. Stir to combine. Allow kamal kakdi ki sabji to simmer for 2 to 3 minutes.
Taste and if required add more spices and seasoning.
Serve Kamal Kakdi Ki Sabji warm with chapati or jeera rice.