A classic Sindhi curry featuring tender lotus stem and soft potatoes simmered in a tangy onion-tomato gravy. This unique and hearty dish, also known as Kamal Kakdi ki Sabzi, is a comforting meal best enjoyed with hot rotis.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
266cal
6gprotein
39gcarbs
11g
Ingredients
250 g Lotus Stem (Also known as Bhee or Kamal Kakdi)
2 medium Potatoes (Peeled and cut into 1-inch cubes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
About Bhee Aloo Curry, Steamed Basmati Rice and Fried Egg
Soul-satisfying Bhee Aloo Curry with a spiced fried egg and rice. An aromatic, protein-packed delight!
This sindhi dish is perfect for dinner. With 661.46 calories and 16.99g of protein per serving, it's a nutritious choice for your meal plan.
fat
Red Chili Powder
(Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
1.25 tsp Salt (Or to taste)
2.5 cup Water (Divided for cooking and gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Pressure Cook Vegetables
Wash the lotus stem thoroughly under running water. Use a small brush or skewer to clean any mud from the holes.
Peel the tough outer skin with a peeler and slice the stem into 1/2-inch thick rounds.
In a pressure cooker, combine the sliced lotus stem, cubed potatoes, and 1 cup of water.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the lotus stem is tender but still holds its shape.
Allow the pressure to release naturally. Once safe, open the cooker, drain the vegetables, and set them aside.
2
Prepare the Curry Base (Masala)
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for another 5-7 minutes, until the oil begins to separate from the sides.
3
Combine and Simmer the Curry
Add the pressure-cooked lotus stem and potatoes to the prepared masala.
Gently stir to coat the vegetables evenly with the masala. Sauté for 2 minutes to allow the vegetables to absorb the flavors.
Pour in 1.5 cups of fresh water (or adjust for your desired gravy consistency). Add the salt and amchur powder, and stir well to combine.
Bring the curry to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, allowing the flavors to meld together beautifully.
4
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with phulka, roti, or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
