Lotus Stem and Potatoes in Spinach

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 medium sized bunch spinach (washed well and finely chopped)
  • 250 gms - lotus stem
  • 4 medium sized potatoes (cut into quarters)
  • 5 medium sized tomatoes (made into puree)
  • 2 green chillies (finely chopped)
  • 2 piece ginger (crushed)
  • 5 tbsp - oil
  • 1 tsp - cumin seeds
  • ¼ tsp - asafetida powder
  • 2.5 tsp - coriander powder
  • 2 tsp - red chilli powder
  • ½ tsp - turmeric powder
  • 1.5 cups - water
  • salt to taste
  • To Garnish:
  • 2 tbsp - fresh coriander leaves

How to Make Lotus Stem and Potatoes in Spinach

  • Wash the Lotus stem well.
  • Cut diagonally into medium sized pieces.
  • Remove any dirt if any, between the holes of the Lotus stem.
  • Lightly heat oil in a pressure cooker. Add cumin seeds.
  • When the seeds splutter add the green chillies.
  • Saute for a minute. Add the tomato puree, salt, crushed ginger and asafoetida powder.
  • Saute on a low flame for 10 minutes.
  • Add coriander powder, red chilli powder and turmeric powder.
  • Saute on a low flame till oil separates.
  • Add the lotus stem pieces, potatoes and spinach.
  • Saute on a low flame 15 minutes.
  • Add water and pressure cook on a medium flame till 2 whistles.
  • Cool completely and then open the cooker.
  • The gravy should be sufficiently thick, (if the gravy is little watery dry up the water a little).
  • Serve with hot puris, boondi raita and mango pickle.