Bhee patata
Bhee patata, from above
VegVeganSindh

Bhee patata

Lotus stem and potatoes in a tomato masala. Sindhi homes' favourite pairing.

40 minTime
4 gProtein each
mediumSpice
Sindhis and lotus stem1 chapter · 1 min read

Make it your way

Grandma's wayLotus stem and potatoes in Sindhi masala.
The original
194kcalsame
4 gproteinsame
7 gfibresame
40minutessame

Bhee patata as Sindhi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Lotus stem (lotus root)2 stems, sliced
Potato2, cubed
Onion1, chopped
Tomato2, chopped
Ginger garlic paste1 tbsp
Green chilli2
Red chilli powder (indian red chili powder)1½ tsp
Coriander powder (ground coriander)2 tsp
Turmeric (ground turmeric)¼ tsp
Garam masala½ tsp
Cooking oil (vegetable oil)2 tbsp
Coriander leaves (cilantro)a handful
Water1¼ cups
Saltto taste

Method

4 steps
  1. 1Wash lotus stem well, slice diagonally and pressure cook with salt for 2 whistles.
  2. 2Fry onion, ginger garlic and chilli in oil; add tomato and powders.
  3. 3Add potatoes and water; cook until potatoes are tender.
  4. 4Add lotus stem and simmer 5 minutes; finish with garam masala and coriander.
Serve it like this

Serve hot with phulka, plain rice and Sindhi kadhi or dal.

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Make it a meal

What goes with Bhee patata: a bread or rice, a side, something to drink and something sweet.

Bread or rice Phulka30 min
Bread or rice Sindhi koki40 min
With a main Sindhi kadhi50 min
With a main Tidali dal35 min
On the side Boondi raita10 min
To drink Sweet lassi10 min
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