How to make Bhee Masala -
Lotus stem cooked with spices in tomato based gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lotus stem (भें), Oil (ऑइल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Bhee Masala checkout Dahi Wala Bhein Aloo , Bhein Batate ki Sabzi, Stir Fried Lotus Stem, Lotus Stems, Waterchestnuts and Mushrooms in Sweet . You can also find more Main Course Vegetarian recipes like Beans Foogath Chana dal Cabbage Soya Kofta Curry Gobhi Mushroom Chilli Fry
Bhee Masala Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Bhee Masala Recipe
Lotus stem boiled 1 inch pieces 250 grams
Oil 5 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Ginger chopped 1 inch piece
Green chillies chopped 4
Fresh tomato puree 2 cups
Spinach leaves (palak) chopped 8-10
Red chilli powder 1 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1 teaspoon
Salt to taste
Brinjals sliced 3-4 medium
Potatoes peeled and cubed 4 small
Method
Step 1
Take a heavy bottomed pan. Add cumin seeds.
Step 2
Once they splutter add asafoetida, ginger, green chillies and sauté for two minutes.
Step 3
Add tomato puree, spinach, red chilli powder, coriander powder, turmeric powder and salt.
Step 4
Sauté for eight to ten minutes or till the oil separates.
Step 5
Add lotus stem, brinjals and potatoes and two cups of water and cook on low heat for ten to twelve minutes or until done.
Step 6
Remove from heat. Serve hot with puris and raita.
Nutrition Info
Calories : 1152 Kcal
Carbohydrates : 94.8 gm
Protein : 15.2 gm
Fat : 79.1 gm
Other : Fiber- 23.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
