Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
Embark on a culinary adventure with this delightful Aloo Bhey Ki Sabzi, a North Indian classic that beautifully marries the comforting flavors of potatoes and lotus stem in a rich, spiced tomato gravy. This dish is not only easy to prepare but also a wholesome addition to your lunch table, serving perfectly alongside warm phulkas and a side of pumpkin dal tadka.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 3, peeled and diced |
| Lotus Stem | 1 cup, sliced round |
| Homemade Tomato Puree | 1/2 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Coriander Leaves (Dhania) | 4 sprigs, finely chopped |
| Onions | 2, roughly chopped |
| Garlic | 4 cloves |
| Ginger | 1 inch |
| Green Chillies | 4 |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 180 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugars | 3 g |
| Protein | 3 g |
| Sodium | 150 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings
- Serves: 4
Cuisine
- Cuisine: North Indian Recipes
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Prepare the Paste:
Begin your culinary journey by prepping all the essential components for this Aloo Bhey Ki Sabzi. Take the ingredients earmarked for the paste, which includes roughly chopped onions, garlic, and ginger, and place them into a blender. Blend these ingredients together until you achieve a smooth paste. Transfer the paste to a bowl and set it aside for later use. -
-
Make Tomato Puree:
Next, take three small tomatoes, chop them roughly, and add them to the blender. Blend these tomatoes until smooth to create a fresh tomato puree. Pour this puree into another bowl and set it aside as well. -
Heat the Oil:
In a pressure cooker, heat a generous amount of sunflower oil over medium heat. Once the oil is warm, add the asafoetida (hing) and cumin seeds. Allow them to crackle, releasing their aromatic essence into the oil. -
Sauté the Onion-Garlic Paste:
Carefully add the prepared onion-garlic-ginger paste into the pressure cooker. Sauté this mixture for about 3-4 minutes, stirring frequently, until it turns a beautiful golden brown and the raw aroma dissipates, allowing the flavors to meld beautifully. -
Incorporate Spices:
It’s time to elevate the flavors! Add the red chilli powder, turmeric powder, and coriander powder into the mixture, followed by salt to taste. Cook this spiced mixture for an additional 2 minutes, stirring well to ensure the spices coat the onion mixture evenly. -
Add Tomato Puree:
Pour the prepared tomato puree into the pot, stirring continuously as it cooks for another 3-4 minutes. Watch for the oil to start separating from the sides of the pan, which indicates that the masalas are perfectly cooked. -
Add Vegetables:
Once the tomato mixture is well-cooked, add the diced potatoes and the sliced lotus stem. Stir gently to combine the vegetables with the masala and cook for about 2-3 minutes, allowing the flavors to mingle. -
Pressure Cook:
Add 2 cups of water to the pressure cooker and give it a gentle stir. Secure the lid of the pressure cooker, ensuring it is tightly sealed. Allow the sabzi to cook under pressure for two whistles. This process will ensure that the vegetables are tender and infused with the rich spices. -
Release Pressure:
Once the cooking is complete, turn off the heat and allow the pressure to release naturally. When the weight can be easily lifted, open the lid carefully to reveal your beautifully cooked sabzi. -
Simmer:
Allow the sabzi to simmer uncovered for about 5 minutes. This step helps to evaporate any excess water, concentrating the flavors even further. At this stage, taste the sabzi and adjust the salt and spice levels to your preference. -
Serve:
When the Aloo Bhey Ki Sabzi is ready, transfer it to a serving bowl. Garnish with freshly chopped coriander leaves for an extra burst of flavor and color. Serve the curry hot with fluffy phulkas and a side of pumpkin dal tadka for a complete meal that’s sure to delight your family and friends.
This Aloo Bhey Ki Sabzi is a perfect representation of North Indian comfort food, blending earthy flavors and aromatic spices that warm the soul. Its vibrant presentation and delicious taste make it a must-try dish for anyone looking to explore the rich culinary heritage of India. Enjoy your cooking journey, and may this dish bring joy and warmth to your dining table!
