Bhee Aloo Sabzi

Name: Bhee Aloo Sabzi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 350 g lotus stem (peeled, cleaned through the holes, sliced into thin rounds); 250 g potato (peeled and cut into small cubes); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (grated); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch dry mango powder; 0.5 tsp salt (divided); 600 ml water (for boiling lotus stem and potato); 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

7/10

Tender lotus stem and potato cooked with everyday spices until lightly coated and flavorful. This homestyle North Indian sabzi is earthy, comforting, and pairs beautifully with roti or dal as part of a simple meal.

PREP

20m

COOK

25m

SERVES

1 KATORI

205 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Clean and cut the bhee and potatoes.
1.Peel the lotus stem and rinse it well, cleaning inside the holes.
2.Slice the lotus stem into thin rounds.
3.Peel the potato and cut it into small cubes.
4.Chop the onion and tomatoes, slit the green chilies, and grate the ginger.
TIPSlice the lotus stem evenly so it cooks at the same rate and stays tender.
boil · ~12 min
Boil the bhee and potatoes until just tender.
Add the lotus stem, potato, water, and half of the salt to a pan. Bring to a boil and cook until both are just tender but not mushy, about 10-12 minutes. Drain well.
TIPDo not overboil the bhee; it should hold its shape for the final sauté.
saute · ~11 min
Cook the masala base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add onion and cook until light golden, 4-5 minutes.
4.Add ginger and green chili, then sauté for 30 seconds.
5.Add tomato, turmeric powder, red chili powder, coriander powder, and the remaining salt.
6.Cook until the tomatoes soften and the masala looks thick, 4-5 minutes.
saute · ~8 min
Add the bhee and potatoes.
Add the drained lotus stem and potatoes to the pan. Mix well so the masala coats everything evenly, then cook on medium-low heat for 6-8 minutes, stirring gently now and then.
TIPStir gently so the potato pieces do not break and turn pasty.
garnish · ~1 min
Finish with garam masala, amchur, and cilantro.
Sprinkle in the garam masala and dry mango powder, then toss well for 1 minute. Turn off the heat and garnish with cilantro.
serve
Serve the Bhee Aloo Sabzi hot.

PRO TIPS

What to keep in mind.

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

1
Clean the lotus stem holes thoroughly under running water so no grit remains in the slices.
2
Boil the bhee and potatoes only until just tender; they will cook further in the masala.
3
Drain the boiled vegetables very well to prevent the sabzi from turning watery in the pan.
4
Cook the onion until light golden, not deeply brown, so the dish stays homestyle and balanced.
5
Let the tomato masala turn thick before adding the bhee, or the coating will taste raw.
6
Stir gently after adding the potatoes so the cubes stay intact and don't mash into the masala.
7
Add amchur and garam masala right at the end to keep their aroma bright and fresh.