How to make Bhen Aloo -

Delicious lotus roots and potatoes in gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus root (भें / नादरू), Potatoes (आलू)

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Bhen Aloo checkout Bhen Ki Sabzi. You can also find more Main Course Vegetarian recipes like Vegetable And Paneer Jalfraezi Paneer Jhalfraezi Vegetables In Sweet And Sour Sauce Asparagus with Mushroom Cream Sauce

Bhen Aloo

Bhen Aloo Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bhen Aloo Recipe

  • Lotus root 2-3

  • Potatoes 1/2 inch cubes 2 medium

  • Oil 2 tablespoon

  • Onions chopped 2 medium

  • Tomatoes chopped 2 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Salt to taste

Method

Step 1

Wash lotus root thoroughly, scrape a little if needed. Cut into diagonal slices about one fourth centimeter thick.

Step 2

Soak in water for five minutes. Drain. In a pressure cooker, heat oil, fry onions till light brown.

Step 3

Add tomatoes, turmeric powder and fry till oil separates. Add red chilli powder and coriander powder. Add potato cubes, bhen (lotus root) and two cups of water.

Step 4

Add salt to taste. Stir well and pressure-cook till three whistles are given out. Serve hot.

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MasterChef Sanjeev Kapoor

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.