Follow these steps for perfect results
Turmeric powder
Lotus Stem
sliced round
Sunflower Oil
for cooking
Garam masala powder
Salt
Cumin seeds
Garlic
Green Chillies
Onions
roughly chopped
Ginger
Asafoetida
Potatoes
peeled and diced
Tomato puree
Homemade
Coriander Leaves
finely chopped
Coriander Powder
Red Chilli powder
Prepare the onion-garlic paste by blending the ingredients listed under “Ingredients to be made into a paste”.
Set the paste aside.
Blend tomatoes into a puree and set aside.
Heat sunflower oil in a pressure cooker.
Add asafoetida and cumin seeds to the hot oil and let them crackle.
Add the prepared onion-garlic paste and sauté for 3-4 minutes until golden brown and the raw smell disappears.
Add red chilli powder, turmeric, and coriander powder.
Add salt and cook for 2 minutes more.
Pour in the prepared tomato puree and cook for another 3-4 minutes, stirring continuously, until oil separates from the sides.
Add cubed potato and lotus stem rounds, stir well, and cook for 2-3 minutes.
Add 2 cups of water and cover the pressure cooker.
Cook covered for 2 whistles.
Turn off the heat and allow the pressure to release naturally.
Open the cooker when the pressure is released and simmer the sabzi for 5 minutes to evaporate excess water.
Taste and adjust salt and spice as needed.
Serve hot with Phulkas and Pumpkin Dal Tadka.
Expert advice for the best results
Soak lotus stem in water before cooking to reduce bitterness.
Adjust the amount of red chilli powder according to your spice preference.
Garnish with extra coriander leaves for freshness.
Everything you need to know before you start
15 mins
Can be made a day ahead, flavor improves with time.
Serve in a bowl, garnish with fresh coriander.
Serve hot with Phulkas or Roti.
Pairs well with Dal Tadka and rice.
Cooling and refreshing.
Discover the story behind this recipe
Common household dish, often served for lunch or dinner.
Discover more delicious North Indian Lunch/Dinner recipes to expand your culinary repertoire
A rich and creamy North Indian curry featuring paneer (Indian cottage cheese) and green peas in a buttery tomato-based masala sauce.
A flavorful and nutritious North Indian curry featuring spinach and chickpeas.
A creamy and flavorful North Indian paneer dish perfect for a weekend brunch or dinner.
Paneer Kulcha is a North Indian leavened flatbread stuffed with a savory cottage cheese filling. This recipe provides step-by-step instructions to create a delicious and authentic kulcha at home.
A creamy and flavorful North Indian lentil dish made with masoor dal, cooked with aromatic spices and finished with fresh cream.
A creamy and flavorful Dal Makhani recipe, prepared without onion and garlic, making it suitable for Jain diets. Made with black urad dal, rajma, and a blend of aromatic spices in a tomato-based gravy, finished with cream and butter.
A creamy and flavorful North Indian dish featuring spinach and mushrooms in a rich tomato-based gravy.
A flavorful and nutritious vegan curry featuring chickpeas and broccoli in a rich North Indian-style gravy.