How to make Bhen Ki Sabzi -

Lotus roots and potato sabzi cooked with simple masalas.

Sanjeev Kapoor

This recipe is from the book Cooking with Love.

Main Ingredients : Lotus roots (भें / नादरू),

Cuisine : Indian

Course : Main Course Vegetarian

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Bhen Ki Sabzi

Bhen Ki Sabzi Recipe Card

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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.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bhen Ki Sabzi Recipe

  • Lotus roots 250 grams

  • Potato cut into 1 cm pieces 2 large

  • Oil 2 tablespoons

  • Onion chopped 2 medium

  • Ginger paste 1 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Tomato chopped 1 large

  • Garam masala powder a pinch

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Scrub and wash the lotus root thoroughly. Peel and cut into diagonal slices.

Step 2

Heat the oil in a pressure cooker. Add the onions and sauté till lightly browned. Add the ginger paste and sauté.

Step 3

Add the turmeric powder, coriander powder, red chilli powder and salt. Add a little water if dry. Sauté till the oil surfaces.

Step 4

Add the lotus roots and potatoes and mix well. Add half a cup of water and cover the cooker. Cook under pressure till the pressure is released three to four times (three to four whistles).

Step 5

Open the lid when the pressure has reduced. Add the tomato and close the lid again and cook again till the pressure is released once (one whistle). Alternately you can cook on low heat till both the lotus root and tomato are done.

Step 6

When the pressure reduces, open the lid and cook till the gravy reduces and thickens.

Step 7

Sprinkle the garam masala powder, garnish with the fresh coriander and serve hot.

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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 www.sanjeevkapoor.com 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.