Dahi Wala Bhein Aloo

Lotus stems and potatoes cooked in a spicy yogurt gravy. This recipe is from FoodFood TV channel

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Dahi Wala Bhein Aloo
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


  1. Trim both the ends of the lotus stems and wash them thoroughly under running water.
  2. 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.
  3. Add red chilli powder, fennel powder, dried ginger powder, kasoori methi powder and sauté.
  4. Add salt and mix well.
    Sieve some of the ground mixture into the kadai.
  5. Add a little water and mix well. Strain and add the remaining ground mixture. Cook for some time.
  6. Add coriander leaves and mix. Garnish with chopped coriander leaves and serve.