Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
A vegetarian North Indian Recipes recipe with potatoes (aloo) - peeled and diced, lotus stem - sliced round, homemade tomato puree. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components
- 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
- 3
Pour it into a bowl and set it aside for later
- 4
Then add 3 small tomatoes into the blender and blend them to a puree
homemade tomato puree(1/2 cup) - 5
Pour the puree into a bowl and set that aside too
homemade tomato puree(1/2 cup) - 6
Now to make the sabzi, heat some oil in a pressure cooker
- 7
When it is warm enough, add asafetida and cumin seeds and let them crackle
cumin seeds (jeera)(1 teaspoon) - 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
garlic(4) - 9
Next add the red chilli powder, turmeric and coriander powder
teaspoons coriander powder (dhania)(2)teaspoons turmeric powder (haldi)(1)red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)green chilli(4) - 10
Top with salt and continue to cook for 2 minutes more
salt - to taste - 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
homemade tomato puree(1/2 cup)garam masala powder(1 teaspoon) - 12
This is an indication that the masalas are cooked through
garam masala powder(1 teaspoon) - 13
Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes
lotus stem - sliced round(1 cup) - 14
Top it up with 2 cups of water and cover the pressure
- 15
Allow the sabzi to cook covered for 2 whistles
- 16
Turn the heat off and allow the pressure to release natural
- 17
When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi for 5 minutes
- 18
This will allow some excess water to evaporate
- 19
At this stage you can taste for salt and spice and adjust both accordingly
salt - to taste - 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
Rate this recipe
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Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
A vegetarian North Indian Recipes recipe with potatoes (aloo) - peeled and diced, lotus stem - sliced round, homemade tomato puree. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
20 steps- 1
To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components
- 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
- 3
Pour it into a bowl and set it aside for later
- 4
Then add 3 small tomatoes into the blender and blend them to a puree
homemade tomato puree(1/2 cup) - 5
Pour the puree into a bowl and set that aside too
homemade tomato puree(1/2 cup) - 6
Now to make the sabzi, heat some oil in a pressure cooker
- 7
When it is warm enough, add asafetida and cumin seeds and let them crackle
cumin seeds (jeera)(1 teaspoon) - 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
garlic(4) - 9
Next add the red chilli powder, turmeric and coriander powder
teaspoons coriander powder (dhania)(2)teaspoons turmeric powder (haldi)(1)red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)green chilli(4) - 10
Top with salt and continue to cook for 2 minutes more
salt - to taste - 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
homemade tomato puree(1/2 cup)garam masala powder(1 teaspoon) - 12
This is an indication that the masalas are cooked through
garam masala powder(1 teaspoon) - 13
Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes
lotus stem - sliced round(1 cup) - 14
Top it up with 2 cups of water and cover the pressure
- 15
Allow the sabzi to cook covered for 2 whistles
- 16
Turn the heat off and allow the pressure to release natural
- 17
When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi for 5 minutes
- 18
This will allow some excess water to evaporate
- 19
At this stage you can taste for salt and spice and adjust both accordingly
salt - to taste - 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
Rate this recipe
