How to make Bhein Aloo - SK Khazana -

The word ‘bhein’ is Hindi for lotus stems, and can be used in a variety of dishes. To begin with, we have this easy Bhein Aloo Sabzi. Try it today!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus stem (bhein / nadru), Potatoes (आलू)

Cuisine : Indian, Fusion

Course : Main Course Vegetarian

Bhein Aloo - SK Khazana

Bhein Aloo - SK Khazana Recipe Card


Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bhein Aloo - SK Khazana Recipe

  • Lotus stem (bhein / nadru) , scrubbed clean, peeled, boiled and sliced thickl 150 grams

  • Potatoes , boiled, peeled and cut into ½ inch cubes 2 medium

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions finely chopped 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Tomatoes finely chopped 2 medium

  • Salt to taste

  • Red chilli powder 3/4 teaspoon

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Dried fenugreek leaves (kasuri methi) powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Rotis to serve

  • Pickle of your choice to serve

  • Green chillies to serve


Step 1

Heat oil in a non-stick wok, add cumin seeds and let them change colour. Add onions and saute till golden.

Step 2

Add ginger-garlic paste, mix well and saute for a minute. Add tomatoes and mix well. Add salt, mix well, cover and cook for 4-5 minutes or till pulpy.

Step 3

Add red chilli powder, coriander powder, turmeric powder and garam masala powder and mix well.

Step 4

Add dried fenugreek leaves powder, ½ cup water and mix well. Add lotus stem and potatoes and mix well. Add coriander leaves, mix and cook for a minute. Take the pan off the heat.

Step 5

Transfer into a serving bowl, garnish with a coriander sprig and serve hot with rotis, pickles and green chillies.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.