Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)

Name: Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 3 pieces White Potatoes (3 Potatoes (Aloo) peeled and diced); 1 cup Lotus Stem (1 cup Lotus Stem sliced round); ½ cup Tomato Purée (1/2 cup Homemade tomato puree); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 2 tsp Ground coriander (2 teaspoons Coriander Powder (Dhania)); 1 tsp Ground Turmeric (1 teaspoons Turmeric powder (Haldi)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil for cooking (vegetable oil used)); 4 sprig Cilantro (4 sprig Coriander (Dhania) Leaves finely chopped); 2 pieces Yellow Onion (2 Onions roughly chopped); 4 pieces Garlic (4 Garlic); 1 piece Ginger (1 inch Ginger); 4 pieces Green Chili (4 Green Chillies)

Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry) - Sabzi Recipes (Indian)

45 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

White Potatoes3 pieces · 3 Potatoes (Aloo) peeled and diced
Lotus Stem1 cup · 1 cup Lotus Stem sliced round
Tomato Purée½ cup · 1/2 cup Homemade tomato puree
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Ground coriander2 tsp · 2 teaspoons Coriander Powder (Dhania)
Ground Turmeric1 tsp · 1 teaspoons Turmeric powder (Haldi)
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Table Salt0 pieces · Salt to taste
Vegetable Oil0 pieces · Oil for cooking (vegetable oil used)
Cilantro4 sprig · 4 sprig Coriander (Dhania) Leaves finely chopped
Yellow Onion2 pieces · 2 Onions roughly chopped
Garlic4 pieces · 4 Garlic
Ginger1 piece · 1 inch Ginger
Green Chili4 pieces · 4 Green Chillies

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Steps

1To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components.
2First 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.
3Then add 3 small tomatoes into the blender and blend them to a puree. Pour the puree into a bowl and set that aside too.
4Now 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.
5Next 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.
6Next add the red chilli powder, turmeric and coriander powder. Top with salt and continue to cook for 2 minutes more.
7At 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.
8Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes.
9Top it up with 2 cups of water and cover the pressure. Allow the sabzi to cook covered for 2 whistles.
10Turn 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.
11When done, take the pressure cooked off the heat, pour the sabzi into a serving bowl and serve hot with Phulkas and Pumpkin Dal Tadka