Sindhi Bhae Patata (Lotus Root and Potato Curry or Sabzi)

Name: Sindhi Bhae Patata (Lotus Root and Potato Curry or Sabzi)
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 250 gms bhae (lotus root); 2 medium potatoes; 4 tbsp oil; 1 bay leaf; 2 medium onions finely chopped; 2 medium tomatoes pureed; 2 tbsp ginger garlic paste; 2-3 chopped green chilies; 1 1/2 tsp salt; 1 tsp Kashmiri red chilli powder; 1/2 tsp turmeric powder (haldi); 2 tsp cumin powder (jeera); 2 tsp coriander powder (dhania); 1/2 tsp garam masala powder; 2 tbsp chopped green coriander leaves

Madhu Bindra @madhubindra

With earthy flavors and hearty texture, Sindhi Bhae Patata (Lotus Root and Potato Curry) is a beloved traditional dish from the Sindhi cuisine. #CA2025 #Bhae #LotusRoot

Madhu Bindra @madhubindra

With earthy flavors and hearty texture, Sindhi Bhae Patata (Lotus Root and Potato Curry) is a beloved traditional dish from the Sindhi cuisine. #CA2025 #Bhae #LotusRoot

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Ingredients

45 minutes

4 people

250 gmsbhae (lotus root)
2medium potatoes
4 tbspoil
1bay leaf
2medium onions finely chopped
2medium tomatoes pureed
2 tbspginger garlic paste
2-3chopped green chilies
1 1/2 tspsalt
1 tspKashmiri red chilli powder
1/2 tspturmeric powder (haldi)
2 tspcumin powder (jeera)
2 tspcoriander powder (dhania)
1/2 tspgaram masala powder
2 tbspchopped green coriander leaves

Saved

Steps

45 minutes

1

Peel the bhae (lotus root) and thickly slice it. Wash well so that all the mud is removed. You can also soak it in water for a few minutes.
2

Boil it in salted water until it softens a bit. Or you can pressure cook it for two whistles. Drain and keep aside.
3

Heat oil in a pan. Add in the bay leaf. Add in the onions and saute until they change color.
4

Add the ginger garlic paste with the green chillies. Saute for a minute or two.
5

Add in the pureed tomatoes and cook for a few minutes.
6

Now add in the dry masalas - salt, Kashmiri red chili powder, turmeric powder, cumin powder, and coriander powder. Add a bit of water and saute until the oil starts appearing on the sides.
7

Now, add the diced potatoes. Mix well and saute for a few minutes.
8

Next, add the bhae and mix well. Add a cup of water. Cover with a lid and pressure cook for two whistles or until the bhae and potatoes are done.
9

Finally, add the garam masala and chopped green coriander leaves. Mix well. Check the salt and add more if required.
10

Sindhi Bhae Patata (Lotus Root and Potato Curry) is ready to serve. Garnish with coriander leaves and serve hot with chapatis or paranthas.