Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
Aloo Bhey Ki Sabzi Recipe is a delicious North Indian dish made of Potato and Lotus stem. It’s a simple preparation, but tastes heavenly both with rotis and rice. If you like to try something different, and want to taste lotus stems, this is a easy dish to prepare. You can make it as a side dish and it will perk up a simple weeknight dinner of Phulkas and Pumpkin Dal Tadka.
Ingredients
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3 Potatoes (Aloo)
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peeled and diced
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1 cup Lotus Stem
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sliced round
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1/2 cup Homemade tomato puree
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1 teaspoon Cumin seeds (Jeera)
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1/4 teaspoon Asafoetida (hing)
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2 teaspoons Coriander Powder (Dhania)
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1 teaspoons Turmeric powder (Haldi)
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1/2 teaspoon Red Chilli powder
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1 teaspoon Garam masala powder
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Salt
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to taste
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Oil
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for cooking
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4 sprig Coriander (Dhania) Leaves
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finely chopped
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Ingredients to be made into a paste
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2 Onions
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roughly chopped
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4 Garlic
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1 inch Ginger
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4 Green Chillies
Instructions
Step 1
To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components
Step 2
First of all, place the ingredients listed under “Ingredients to be made into a paste” into a blender and grind them down into a smooth paste
Step 3
Pour it into a bowl and set it aside for later
Step 4
Then add 3 small tomatoes into the blender and blend them to a puree
Step 5
Pour the puree into a bowl and set that aside too
Step 6
Now to make the sabzi, heat some oil in a pressure cooker
Step 7
When it is warm enough, add asafetida and cumin seeds and let them crackle
Step 8
Next add the prepared onion garlic paste and saute well for 3-4 minutes until the paste turns golden-brown and the raw smell goes away
Step 9
Next add the red chilli powder, turmeric and coriander powder
Step 10
Top with salt and continue to cook for 2 minutes more
Step 11
At this stage, when the masalas are all cooked through, pour in the prepared tomato puree and cook for another 3-4 minutes, stirring continuously, until you see oil leaving the sides of the pan
Step 12
This is an indication that the masalas are cooked through
Step 13
Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes
Step 14
Top it up with 2 cups of water and cover the pressure
Step 15
Allow the sabzi to cook covered for 2 whistles
Step 16
Turn the heat off and allow the pressure to release natural
Step 17
When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi for 5 minutes
Step 18
This will allow some excess water to evaporate
Step 19
At this stage you can taste for salt and spice and adjust both accordingly
Step 20
When done, take the pressure cooked off the heat, pour the sabzi into a serving bowl and serve hot with Phulkas and Pumpkin Dal Tadka