Bhein Aloo

Ingredients 

• 150 grams lotus stem (bhein / nadru) , scrubbed clean, peeled, boiled and sliced thickl
• 2 medium potatoes , boiled, peeled and cut into ½ inch cubes
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• Salt to taste
• 3/4 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon dried fenugreek leaves (kasuri methi) powder
• 2 tablespoons chopped fresh coriander leaves 
• Rotis to serve
• Pickle of your choice to serve
• Green chillies to serve

Method

1. Heat oil in a non-stick wok, add cumin seeds and let them change colour. Add onions and saute till golden.
2. Add ginger-garlic paste, mix well and saute for a minute. Add tomatoes and mix well. Add salt, mix well, cover and cook for 4-5 minutes or till pulpy.
3. Add red chilli powder, coriander powder, turmeric powder and garam masala powder and mix well.
4. Add dried fenugreek leaves powder, ½ cup water and mix well. Add lotus stem and potatoes and mix well. Add coriander leaves, mix and cook for a minute. Take the pan off the heat.
5. Transfer into a serving bowl, garnish with a coriander sprig and serve hot with rotis, pickles and green chillies.