How to make Dahi Wala Bhein Aloo -

Lotus stems and potatoes cooked in a spicy yogurt gravy.

Sanjeev Kapoor

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

Main Ingredients : Lotus stem (भें), Yogurt (दही)

Cuisine : Indian

Course : Main Course Vegetarian

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Dahi Wala Bhein Aloo

Dahi Wala Bhein Aloo 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 : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dahi Wala Bhein Aloo Recipe

  • Lotus stem boiled and sliced 3

  • Yogurt 1 cup

  • Potatoes boiled and peeled 2 medium

  • Onions deep fried 3 medium

  • Mustard oil 2 tablespoons

  • Cinnamon 1 inch stick

  • Green cardamoms 6-8

  • Black cardamoms 4

  • Cloves 4-5

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Fennel seed (saunf) powder 1/4 teaspoon

  • Dry ginger powder (soonth) 1/4 teaspoon

  • Dried fenugreek leaves (kasoori methi) powder 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves 1 tablespoon

Method

Step 1

Trim both the ends of the lotus stems and wash them thoroughly under running water.

Step 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.

Step 3

Add red chilli powder, fennel powder, dried ginger powder, kasoori methi powder and sauté.

Step 4

Add salt and mix well. Sieve some of the ground mixture into the kadai.

Step 5

Add a little water and mix well. Strain and add the remaining ground mixture. Cook for some time.

Step 6

Add coriander leaves and mix. Garnish with chopped coriander leaves and serve.

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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.