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Bhein Aloo
Main Ingredients | Lotus stem (bhein / nadru), Potatoes |
Cuisine | Indian,Fusion |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 150 grams lotus stem (bhein / nadru) , scrubbed clean, peeled, boiled and sliced thickl
- 2 medium potatoes , boiled, peeled and cut into ½ inch cubes
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 2 medium onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, finely chopped
- Salt to taste
- 3/4 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon dried fenugreek leaves (kasuri methi) powder
- 2 tablespoons chopped fresh coriander leaves
- Rotis to serve
- Pickle of your choice to serve
- Green chillies to serve
Method
- Heat oil in a non-stick wok, add cumin seeds and let them change colour. Add onions and saute till golden.
- 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.
- Add red chilli powder, coriander powder, turmeric powder and garam masala powder and mix well.
- 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.
- Transfer into a serving bowl, garnish with a coriander sprig and serve hot with rotis, pickles and green chillies.
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