Bhae Ki Sabzi Or Lotus Root With Potatoes Pakistani Food Recipe

I am going to make a very tasty Bhae Ki Sabzi Or Lotus Root With Potatoes Pakistani Food Recipe for you.

This popular Sindhi vegetarian recipe involves making a curry from lotus root (known as Bhae in Urdu/Sindhi) with an onion-based gravy, along with potatoes and tamarind pulp.

The lotus root, referred to as Bhay/Bhae/Bhein in Sindhi and Kanwal kukri in Urdu/Hindi grows locally in interior Sindh and is extensively used in Sindhi cuisine.

I first tasted it at my husband’s house, where it is a staple vegetable consumed either in its own Salan (curry), sometimes with potatoes, or as pakoras (gram fritters).

How To Make Bhae Ki Sabzi Or Lotus Root With Potatoes Pakistani Food Recipe With Step-By-Step Instructions

Ingredients

Potatoes (3 medium-sizes), peeled and diced
Lotus Root (1 cup), sliced round
Homemade Tomato Puree (1/2 cup)
Cumin Seeds (1 tsp)
Asafoetida (1/4 tsp), hing
Coriander Powder (2 tsp)
Red Chili Powder (1\2 tsp)
Turmeric Powder (1 tsp)
Garam masala Powder (! tsp)
Salt to taste
Cooking oil as required
Green Coriander leaves (2 tbsp)
Onion (2 medium-sizes), roughly chopped
Garlic (4 cloves)
Ginger (1-inch)
Green Chilies ( 4 to 5 chilies), chopped

Instructions

To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components:

First, put the ingredients listed under “Ingredients to be made into a paste” into a blender and grind them into a smooth paste. Pour it into a bowl and set it aside for later.
Then add 3 small tomatoes into the blender and blend them to a puree. Pour the puree into a bowl and set that aside too. Now to make the sabzi, heat some oil in a pressure cooker. When the temperature is sufficient, add asafetida and cumin seeds, allowing them to crackle. Afterward, sauté the prepared onion-garlic paste thoroughly for 3-4 minutes until the paste turns golden brown, and the raw smell dissipates.
Next add the red chili powder, turmeric, and coriander powder. Top with salt and continue to cook for 2 minutes more.
At this stage, when the masalas are all cooked through, pour in the prepared tomato puree and cook for another 3-4 minutes, stirring continuously, until you see oil leaving the sides of the pan.
This is an indication that the masalas are cooked through. Now add cubed potato and lotus stem rounds, stir well, and cook for 2-3 minutes. Top it up with 2 cups of water and cover the pressure. Allow the sabzi to cook covered for 2 whistles.
Turn the heat off and allow the pressure to release naturally. When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi for 5 minutes.
This will allow some excess water to evaporate. At this stage, you can taste for salt and spice and adjust both accordingly.
When done, take the pressure cooked off the heat, pour the sabzi into a serving bowl and serve hot with phulkas