How to make Bhee Masala - Lotus stem cooked with spices in tomato based gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus stem (भें), Oil (ऑइल)

Cuisine : Indian

Course : Main Course Vegetarian

Bhee Masala Recipe Card

Bhee Masala

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bhee Masala checkout Dahi Wala Bhein Aloo , Bhein Batate ki Sabzi, Stir Fried Lotus Stem. You can also find more Main Course Vegetarian recipes like Brinjal and Potato Rassa, Kachhe Kele Ka Foogath , Mixed Sprouts Ussal, Water chestnut and Mushroom Stir Fry.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bhee Masala Recipe

  • Lotus stem boiled 1 inch pieces 250 grams

  • Oil 5 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Ginger chopped 1 inch piece

  • Green chillies chopped 4

  • Fresh tomato puree 2 cups

  • Spinach leaves (palak) chopped 8-10

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Brinjals sliced 3-4 medium

  • Potatoes peeled and cubed 4 small


Step 1

Take a heavy bottomed pan. Add cumin seeds.

Step 2

Once they splutter add asafoetida, ginger, green chillies and sauté for two minutes.

Step 3

Add tomato puree, spinach, red chilli powder, coriander powder, turmeric powder and salt.

Step 4

Sauté for eight to ten minutes or till the oil separates.

Step 5

Add lotus stem, brinjals and potatoes and two cups of water and cook on low heat for ten to twelve minutes or until done.

Step 6

Remove from heat. Serve hot with puris and raita.