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.
You could also try some other unusual side dish preparations that are great accompaniments to Indian meals, such as Kachcha Kela Masala Sabzi, Rajasthani Sweet & Spicy Ker Sangri Sabzi, Khatta Meetha Petha.
- 3 Potatoes (Aloo) , peeled and diced
- 1 cup Lotus Stem , sliced round
- 1/2 cup Homemade tomato puree
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoons Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- Salt , to taste
- Oil , for cooking
- 4 sprig Coriander (Dhania) Leaves , finely chopped Ingredients to be made into a paste
- 2 Onions , roughly chopped
- 4 Garlic
- 1 inch Ginger
- 4 Green Chillies
How to make Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components.
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. Pour it into a bowl and set it aside for later.
Then add 3 small tomatoes into the blender and blend them to a puree. Pour the puree into a bowl and set that aside too.
Now to make the sabzi, heat some oil in a pressure cooker. When it is warm enough, add asafetida and cumin seeds and let them crackle.
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.
Next add the red chilli powder, turmeric and coriander powder. Top with salt and continue to cook for 2 minutes more.
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. This is an indication that the masalas are cooked through.
Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes.
Top it up with 2 cups of water and cover the pressure. Allow the sabzi to cook covered for 2 whistles.
Turn the heat off and allow the pressure to release natural. When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi for 5 minutes. This will allow some excess water to evaporate. At this stage you can taste for salt and spice and adjust both accordingly.