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Bhee patata
Lotus stem and potato curry
ڀيھ پٽاٽا (bhee patata): Sindhi lotus stem and potato curry in a spiced tomato-onion masala
Sindhis have a particular love of bhee, the lotus stems that come up from the lakes and canals around Manchhar and Keenjhar, and bhee patata is the most loved way of cooking them at home in Karachi and Hyderabad. Cut on the slant, the stems show their lacy, many-holed cross-section and keep a pleasing crunch even after a long simmer, while the potato pieces go soft and soak up a thick masala of browned onion, tomato and coriander. It is a Sunday lunch dish served with phulka or with plain rice and a bowl of yogurt. Mud trapped in the hollow channels is the usual problem and it makes the curry gritty. Chef's tip: slice the stems first and then wash every piece under running water, poking out any dark patches with a skewer, before you par-boil them.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the vegetables
- 10 ½ oz lotus stems (bhee)peeled and sliced diagonally 1 cm thick, washed well
- 10 ½ oz potatoespeeled and cut into 3 cm chunks
- 1 /2 tsp salt
For the masala
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 onionsfinely chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoeschopped
- 1 /2 tsp ground turmeric
- 1 tsp red chilli powder
- 2 tsp ground coriander
- 1 tsp salt
- 2 green chilliesslit
- 1 cup water
- 1 /2 tsp garam masala
To serve
- 3 tbsp fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Put 10 ½ oz lotus stems (bhee) in a pan with water to cover and 1 /2 tsp salt and simmer for 12–15 minutes until a knife goes in easily but the slices are still slightly crunchy; drain.
15 minStep 2: Heat 4 tbsp vegetable oil in a heavy pan over a medium heat and add 1 tsp cumin seeds.
1 minStep 3: Add 2 onions and fry for 7–8 minutes until golden brown, then stir in 1 tbsp ginger-garlic paste for a minute.
8 minStep 4: Add 3 tomatoes, 1 /2 tsp ground turmeric, 1 tsp red chilli powder, 2 tsp ground coriander and 1 tsp salt and cook for 6–7 minutes, stirring, until the masala is thick and the oil separates.
7 minStep 5: Add 10 ½ oz potatoes, the lotus stem and 2 green chillies and stir-fry for 3 minutes to coat.
3 minStep 6: Pour in 1 cup water, bring to the boil, then cover and simmer over a low heat for 15 minutes until the potatoes are tender and the gravy is thick.
15 minStep 7: Stir in 1 /2 tsp garam masala, scatter with 3 tbsp fresh coriander and serve with phulka or rice.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 36 g
- Fat
- 11 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhee patata take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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