Bhee Aloo Curry

Name: Bhee Aloo Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g lotus stem (tender, peeled and sliced into thin rounds); 2 pcs potato (medium, peeled and cubed); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, pureed); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder (Kashmiri, for gentle heat and color); 1 tsp coriander powder; 1 pinch garam masala; 1 pinch dry mango powder (amchur); 0.5 tsp salt; 1 cup water (for the gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

7/10

Tender slices of lotus stem and potato simmered in a fragrant onion-tomato gravy. A beloved Sindhi delicacy with a unique earthy flavor and delicate crunch, best enjoyed with steamed rice or phulkas.

PREP

20m

COOK

30m

SERVES

1 KATORI

222 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the lotus stem.
1.Wash the lotus stem thoroughly, peel the outer skin, and slice into thin, even rounds.
2.Place the sliced lotus stem in a pressure cooker with a pinch of salt and enough water to cover.
3.Pressure cook for 2 whistles, then let the pressure release naturally. Drain and set aside.
TIPScrape off any muddy crevices with a small spoon. Tender young lotus stems cook faster and taste best.
boil · ~10 min
Boil the potatoes.
In a separate pot, boil the cubed potatoes in salted water until just fork-tender. Drain and set aside.
saute · ~15 min
Build the onion masala base.
1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.
2.Add the finely chopped onions and sauté until deep golden brown, about 8-10 minutes.
3.Stir in the ginger-garlic paste and cook until the raw aroma disappears, about 1 minute.
4.Add the pureed tomatoes, turmeric, red chili powder, and coriander powder. Cook until the oil separates from the masala, about 5-7 minutes.
TIPPatience while browning the onions is key—this is the foundation of the entire curry's flavor.
simmer · ~12 min
Simmer the curry.
1.Gently fold the boiled lotus stem, potatoes, and slit green chilies into the masala.
2.Season with salt and garam masala, then pour in 1 cup of water.
3.Bring the curry to a gentle simmer, cover, and let it cook for 10-12 minutes, allowing the gravy to thicken and flavors to meld.
garnish · ~1 min
Finish with amchur and fresh coriander.
Sprinkle the dry mango powder over the curry and give it a final gentle stir. Turn off the heat and scatter freshly chopped coriander leaves on top.
TIPThe amchur added at the very end brightens up the whole dish with its sharp tang.
rest · ~5 min
Rest briefly before serving.
Let the curry sit covered for 5 minutes so the sauce thickens further and flavors settle.
TIPBhee Aloo Curry tastes even better the next day.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Scrub lotus stem crevices with a stiff brush or small spoon to remove trapped mud.
2
Do not overcook lotus stem in the pressure cooker; 2 whistles keep its delicate crunch.
3
Brown the onions until deep golden—this builds the entire flavor base of the curry.
4
Cook the tomato masala until oil visibly separates to avoid a raw, sour taste.
5
Add amchur (dry mango powder) only at the end to preserve its bright tangy kick.
6
Let the curry rest for 5 minutes off heat so the gravy thickens and flavors meld.
7
This curry tastes even better the next day, so make it a day ahead if time allows.