Name: Sindhi Bhey Aloo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Lotus Root, bhey/kamal kakdi, sliced and boiled; 1 Potato, peeled and cut into large cubes; 1 Onion, finely chopped; ¼ cup Tomato Puree; ½ tbsp Gram Flour, besan, thickens the gravy; ½ tbsp Ginger-Garlic Paste; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander; 1½ tbsp Cooking Oil; 1 cup Water; ¾ tsp Salt; 1 tbsp Coriander Leaves, chopped for garnish

50 mintotal

Prep 15 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Pressure cook the sliced lotus stem (bhey) with water and a pinch of salt for 2-3 whistles until tender but not mushy. Drain and set aside.
Heat oil in a kadhai or pan. Add cumin seeds and let them splutter.
Add chopped onions and fry on medium heat until they turn deep golden brown. The color of the onions determines the color of the Sindhi gravy.
Add ginger-garlic paste and sauté for a minute. Sprinkle the gram flour (besan) and roast for 2 minutes until it smells nutty.
2 min
Add the tomato puree, turmeric, red chilli powder, and coriander powder. Cook until the masala leaves oil at the edges.
Add the boiled lotus stem and raw potato cubes. Toss well to coat them in the masala.
Pour in the water, add salt, and bring to a boil. Cover and simmer for 15-20 minutes until the potatoes are cooked and the gravy thickens.
15–20 min
Garnish with fresh coriander. Serve hot.

How to tell it's done

Soft potatoes and crunchy lotus stem discs swimming in a thick, earthy, and highly flavorful brown gravy.

Getting it right

Tip

Boiling the lotus stem separately prevents the gravy from becoming overly sticky or muddy, ensuring a clean, rich tomato-onion base.

What to serve it with

Pairs exceptionally well with Sindhi Koki (flatbread) or hot steamed rice.

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