Aloo Bhey ki Sabzi |Potato Lotus Stem Curry19:15
For the last day of cooking side dishes I made my MIL's special Aloo Bhey ki Sabzi.It has been almost two years since we had few veg curries that we liked most .Kathal(Jackfruit) ,Ganth Gobi(Kohlrabi),and Bhey(Lotus stem) are few of them that we were always looking up in every store.So this time when I found lotus stems in frozen section of Apna Bazar , I was very excited .I used half of them in this curry and the other half I will use to make my FIL's special bhey ke kofte after Navratri fasting.As we will be fasting for 9 days from tomorrow so I am not going to cook anything except Falahari food.
Let me tell you this is a simple curry but tastes heavenly with roti or you might like it with rice also.
So if you are looking for some different taste in the vegetable meal do try this curry and enjoy.
Dish-Aloo Bhey Sabzi
3 potatoes,cut in lengthwise or cubes
1 cup lotus stem.bhey/
4 garlic cloves
1 "ginger piece
3-4 green chillies
1 teaspoon cumin seeds
a pinch aseftida
2 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala
Salt to taste
4 tablespoon oil
2 tablespoon coriander leaves,chopped
Make paste 1 and 2 and set aside.
Heat oil in a pressure cooker,add asafetida and cumin seeds.As popping starts add onion garlic paste (paste-1)and cook till onion becomes golden in color.
Now add all the spices powders and salt and stir well.
Add tomato puree(paste-2) and cook till oil comes out from edges.
Now add potato cubes and lotus stem rounds.Stir and cook for 2-3 minutes.
Add 3 cups of water and close the lid, let it cook for 2 whistles.
When all steam evaporates,open the lid and cook again for 5 minutes.
Remove from heat and add chopped coriander leaves.
Serve hot with roti or rice.
Serve-4 Cooking time-25 minutes
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