In a deep pan add oil. Once heated add finely chopped onions. Add salt at this stage to cook onions faster.
Cover and cook on slow flame till it becomes of light brown colour.
Next add minced ginger-garlic-chilis and saute till the raw flavor is gone. Add the chopped potatoes
Once the onions and potato softens a bit, add boiled kamal kakdi/lotus stem.
Thereafter add spices mentioned one by one. Saute and next add grated tomatoes.
Mix and keep cooking till tomatoes are incorporated well.
Saute on high flame for 2 minutes and add required amount of water to make semi thick gravy.
Mix well, cover and cook till potatoes are tender and everything comes together.
You will notice that oil from the sabzi starts to separate, is indication that the curry/sabzi is ready.
Switch off the flame and transfer this to serving bowl and garnish with coriander leaves.
Pair this with hot chapati/roti some Sprouted Moong bean salad
and enjoy the hearty lunch.