Dahi Wala Bhein Aloo Lotus stems and potatoes cooked in a spicy yogurt gravy. This recipe is from FoodFood TV channel By Sanjeev Kapoor 06 Aug 2015 in Recipes Course New Update Main Ingredients Lotus stem, Yogurt Cuisine Indian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Dahi Wala Bhein Aloo 3 Lotus stem boiled and sliced 1 cup Yogurt 2 medium Potatoes boiled and peeled 3 medium Onions deep fried 2 tablespoons Mustard oil 1 inch stick Cinnamon 6-8 Green cardamoms 4 Black cardamoms 4-5 Cloves 1/2 teaspoon Caraway seeds (shahi jeera) 1 teaspoon Red chilli powder 1/4 teaspoon Fennel seed (saunf) powder 1/4 teaspoon Dry ginger powder (soonth) 1/4 teaspoon Dried fenugreek leaves (kasoori methi) powder to taste Salt 1 tablespoon Fresh coriander leaves Method Trim both the ends of the lotus stems and wash them thoroughly under running water. Scrape them and cut into diagonal slices. Grind together fried onions and yogurt in a mixer jar. Roughly chop the potatoes. Heat oil in a kadai. Add cinnamon, green cardamoms, black cardamoms, cloves, caraway seeds, potatoes, lotus stems and sauté. Add red chilli powder, fennel powder, dried ginger powder, kasoori methi powder and sauté. Add salt and mix well. Sieve some of the ground mixture into the kadai. Add a little water and mix well. Strain and add the remaining ground mixture. Cook for some time. Add coriander leaves and mix. Garnish with chopped coriander leaves and serve. #Black cardamoms #Caraway seeds (shahi jeera) #Cinnamon #Cloves #Dried fenugreek leaves (kasoori methi) #Dry ginger powder (soonth) #Fennel seed (saunf) powder #Fresh coriander leaves #Green cardamoms #Lotus stem #Mustard oil #Onions #Potatoes #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article