Clean and cut the lotus stem into slanting slices. Add the sliced Beeh to the pressure cooker with a pinch of salt and enough water to cover the pieces. Pressure cook for about 2 whistles (cooking time may vary depending on the quality of the Beeh, but the stem should be tender and a knife or toothpick should easily pass through). Be careful not to overcook it.

While the Beeh is cooking, clean the potatoes and cut them into large chunks. Soak them in water until ready to use.

In the same pressure cooker, heat 3-4 tablespoon of oil. Add the chopped onions, and sauté them until they turn translucent. Add the crushed ginger and green chili, and cook for a minute until fragrant.

Add the chopped tomatoes, and sauté for another 2-3 minutes. Add the potato chunks and sauté on high heat for 1-2 minutes to sear them slightly.

Add the cooked Beeh to the pressure cooker and stir gently. Close the lid of the cooker, and cook on a low flame for about 5-7 minutes, allowing the flavors to blend.

Once the potatoes are tender and fully cooked, add garam masala. Garnish the curry with fresh coriander leaves. Serve hot with roti or chapati.