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 is made from lotus root (Bhae in Urdu/Sindhi) in an onion-based gravy with potatoes and tamarind pulp.
The lotus root known as Bhay/Bhae/Bhein in Sindhi and Kanwal kukri in Urdu/Hindi is an indigenous vegetable grown in interior Sindh and used widely in Sindhi cuisine. I had it for the first time at my husband’s house. It’s a staple vegetable consumed in its own Salan (curry), sometimes with potatoes and as pakoras (gram fritters).
How To Make Bhae Ki Sabzi Or Lotus Root With Potatoes Pakistani Food Recipe With Step By Step Instructions:
- 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
To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components:
- First of all, place the ingredients listed under “Ingredients to be made into a paste” into a blender and grind them down 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 it is warm enough, add asafetida and cumin seeds and let them crackle.
- Next, add the prepared onion-garlic paste and saute well for 3-4 minutes until the paste turns golden-brown and the raw smell goes away
- 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