Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)

Step 1: To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components

Step 2: First of all, place the ingredients listed under “Ingredients to be made into a paste” into a blender and grind them down into a smooth paste

Step 3: Pour it into a bowl and set it aside for later

Step 4: Then add 3 small tomatoes into the blender and blend them to a puree

Step 5: Pour the puree into a bowl and set that aside too

Step 6: Now to make the sabzi, heat some oil in a pressure cooker

Step 7: When it is warm enough, add asafetida and cumin seeds and let them crackle

Step 8: Next add the prepared onion garlic paste and saute well for 3-4 minutes until the paste turns golden-brown and the raw smell goes away

Step 9: Next add the red chilli powder, turmeric and coriander powder

Step 10: Top with salt and continue to cook for 2 minutes more

Step 11: At this stage, when the masalas are all cooked through, pour in the prepared tomato puree and cook for another 3-4 minutes, stirring continuously, until you see oil leaving the sides of the pan

Step 12: This is an indication that the masalas are cooked through

Step 13: Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes

Step 14: Top it up with 2 cups of water and cover the pressure

Step 15: Allow the sabzi to cook covered for 2 whistles

Step 16: Turn the heat off and allow the pressure to release natural

Step 17: When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi for 5 minutes

Step 18: This will allow some excess water to evaporate

Step 19: At this stage you can taste for salt and spice and adjust both accordingly

Step 20: When done, take the pressure cooked off the heat, pour the sabzi into a serving bowl and serve hot with Phulkas and Pumpkin Dal Tadka