How to make Bhein Aur Palak -
Lotus stems and spinach cooked in onion tomato masala.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Lotus seeds,, Spinach (पालक)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Raw Banana Sabzi Three Pepper Paneer Bake Paneer Butter Masala Paneer Rassedaar
Bhein Aur Palak Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhein Aur Palak Recipe
Lotus seeds, cut into roundels and boiled in turmeric and salt 3 medium
Spinach 1 Large bunch
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Curry leaves 8-10
Green chillies finely chopped 2
Ginger-garlic paste 1 tablespoon
Tomatoes roughly chopped 2 medium
Onion finely chopped 1 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/4 teaspoon
Salt to taste
Tamarind paste 2-3 tablespoons
Fresh red chillies for garnish
Method
Step 1
Heat oil in a non stick pan, add cumin seeds, curry leaves, green chillies and sauté till fragrant.
Step 2
Add ginger-garlic paste and lotus stems and saute for 2 minutes. Grind together spinach and tomatoes.
Step 3
Add onion to the pan and sauté till translucent. Add red chilli powder, turmeric powder, cumin powder, salt and mix well.
Step 4
Add tamarind paste and sauté well. Add the tomato-spinach purée and mix. Cook for 6-8 minutes.
Step 5
Transfer into a serving bowl, garnish with fresh red chillies and serve hot.
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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.
