Sindhi Bheen Aloo
Sindhi Bheen Aloo is a delicious Sindhi dish. Ready in about 50 minutes and serves 4 — a great addition to your daily meals.
50min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Boil or pressure cook the sliced lotus stem in salted water for 2 whistles until tender but holding shape, then drain.
2
Heat mustard oil in a pressure cooker until smoking point, lower heat, and add cumin seeds.
3
Add finely chopped onions, minced garlic, grated ginger, and green chillies. Sauté on medium heat until golden brown.
4
Add turmeric powder, Kashmiri red chilli powder, and coriander powder. Fry for 30 seconds until fragrant.
5
Add chopped tomatoes and salt. Cook until tomatoes turn soft and oil starts separating from the masala.
6
Add potato cubes and boiled lotus stem slices to the pot. Toss well to coat the vegetables in the spice mixture for 2-3 minutes.
7
Pour in 1.5 cups of water, close the pressure cooker lid, and cook on medium heat for 2 whistles.
8
Allow the pressure to release naturally, then open the lid. Stir in dry mango powder and garam masala, simmer for 2 minutes.
9
Garnish with freshly chopped coriander leaves and serve hot with Sindhi Koki or steamed rice.
Ingredients
250g lotus stem (bheen), cleaned, peeled, and sliced diagonally into 1/2-inch thick pieces
2 medium potatoes, peeled and cut into medium cubes
2 large tomatoes, finely chopped
2 medium onions, finely chopped
1 inch ginger, grated
4 cloves garlic, minced
2 green chillies, slit
2 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder
1 tsp coriander powder
1/2 tsp dry mango powder (amchur)
1/2 tsp garam masala
Salt to taste
2 tbsp fresh coriander leaves, finely chopped
1.5 cups water
*This AI-generated recipe may contain inaccuracies.