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Lotus Stem and Potatoes in Spinach Recipe

Lotus Stem and Potatoes in Spinach is a popular Indian Curries
Author :
 
On :
Thursday, 16 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 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:

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





     

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