Lunch
Homemade Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
This homemade Homemade Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry) recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
15 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 3 Potatoes (Aloo) - peeled and diced
- 1 cup Lotus Stem - sliced round
- 1/2 cup Homemade tomato puree
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoons Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- Salt - to taste
- Sunflower Oil - for cooking
- 4 sprig Coriander (Dhania) Leaves - finely chopped
- 2 Onions - roughly chopped
- 4 Garlic
- 1 inch Ginger
- 4 Green Chillies
Instructions
1
To begin making the Aloo Bhey Ki Sabzi preparation guide, we will first prep all the various components.First of all, place the items required listed under “items required to be made into a paste” into a blender and grind them down into a even paste.
2
empty it into a container and set it aside for later.Then toss in 3 small tomatoes into the blender and whiz them to a puree.
3
empty the puree into a container and set that aside too.Now to make the sabzi, scalding up some cooking oil in a pressure cooker.
4
When it is toasty enough, toss in asafetida and cumin seeds and let them crackle.Next toss in the prepared bulb produce garlic paste and saute well for 3-4 mins until the paste turns golden-brown and the raw smell goes away.Next toss in the red chilli ground mix, turmeric and coriander ground mix.
5
Top with seasoning and continue to prepare for 2 mins more.At this stage, when the masalas are all cooked through, empty in the prepared tomato puree and prepare for another 3-4 mins, stirring continuously, until you see cooking oil leaving the sides of the wok.
6
This is an indication that the masalas are cooked through.Now toss in cubed potato and lotus stem rounds, swirl around well and prepare for 2-3 mins.Top it up with 2 cups of moisture and seal the pressure.
7
Allow the sabzi to prepare covered for 2 whistles.Turn the scalding up off and allow the pressure to release natural.
8
When the weight can be lifted and the lid comes off with ease, open the cooked and stew the sabzi for 5 mins.
9
This will allow some excess moisture to evaporate.
10
At this stage you can essence for seasoning and scented element and adjust both accordingly.When done, take the pressure cooked off the scalding up, empty the sabzi into a serving container and present scalding with Phulkas and Pumpkin Dal Tadka.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
30 minsTotal Time
45 minsMaster Chef
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