Wash, peel and slice lotus stem into thin round slices. Each round slice can be of about 1/4 inch thickness
In a kadhai, heat mustard oil (or normal oil) and deep fry sliced lotus stems till golden brown. Deep fry the potatoes as well.
Now in a separate kadhai, heat 1 tbsp mustard oil and add jeera to the same. Once the jeera brown and crackles, add clove and cinnamon. Fry for 1-2 minutes so that the spices release their fragrance.
Add grated onion and fry till they turn deep brown in colour. Add ginger-garlic paste and fry for another 2 minutes.
Now add tomato puree and cook till they leave oil and have almost all moisture has evaporated. Add all the dry spices apart from amchoor and garam masala at this stage. Add fried lotus stem and aloo and cook for 4-5 minutes.
Add garam masala and amchoor and sautee further for 2 minutes. Garnish with coriander leaves and serve hot with crisp parantha and dal.
You can make this without deep frying as well. Just parboiled or steam the lotus stems before putting it in the masala but it really tastes the best fried. If you have an air-fryer, that works fantastically well.