How to make Bhein Aur Palak -

Lotus stems and spinach cooked in onion tomato masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Lotus seeds,, Spinach (पालक)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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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

Bhein Aur Palak Recipe Card

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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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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.