Lotus Stem and Potatoes in Spinach

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

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.