Beeh or Lotus stem is very popular in Sindhi cuisine. It is used to cook many traditional Sindhi dishes like Beeh Patata, Beeh Ji Tikki, Kuneh Jo Beeh etc.
About Sindhi Beeh TIkki Paalak: One of the most popular Sindhi Style Lotus stem dishes is Beeh Ji Tikki made by mashing boiled Lotus stem and potatoes, flavouring the mash, dipping in the besan batter and deep frying it. It tastes delicious but then how often can you eat deep fried food?
Few days ago I had some boiled lotus stem and potatoes as well. I was planning to make the Beeh Tikki and some Palak paneer for the lunch.
But then I changed the plans. I made the Palak curry the way we make it for Palak paneer but instead of paneer chunks, I added Pan fried Beeh tikki (without besan coating) and a rustic hearty meal of Sindhi Beeh Tikki Paalak was ready in no time.
The above mix was mashed very well to make Tikkis (Patties).
I Pan fried the Tikkis using little of Ghee, till well cooked.
Here’s how the Sindhi Style Beeh patata or the Lotus stem and Potato tikkis looked like!
I added these Beeh Patata tikkis to the Spinach curry just before serving!
Healthier Beeh patata Tikki in Spinach curry tasted delicious with plain roti!
Recipe of Sindhi Beeh Tikki Paalak
Rating
- 150 gm Lotus stem, boiled
- 2 large Potatoes, boiled
- 2-3 Green Chillies
- 1 Tbsp Annardana
- 3 - 4 Garlic Cloves
- Half an inch of Ginger
- ½ tbsp Garam masala powder
- ¼ tsp Turmeric,Optional, (I Didn't use any)
- ½ tsp Amchoor
- 1 tsp coriander seeds, pounded (Ideally added but I didn't had any)
- Coriander leaves, a handful
- Salt as per taste
- Oil/ Ghee to pan fry the tikkis
- 1 Bunch of Spinach
- 1 Onion, large, sliced
- 3 Medium sized tomatoes
- 2-3 green chillies
- 3-4 cloves of garlic
- ½ inch piece of Ginger
- 1 Kamaal Patt (Tej Patta)
- ½ tsp Turmeric Powder
- 1 Tbsp Coriander Powder
- ½ tsp Garam masala powder
- Salt as per taste
- 2 - 3 tsp of Oil
- Clean Lotus stem and slice in small pieces. Click here to watch the video about how to clean and cook the Lotus stem.
- In a pressure cooker, add lotus stem, salt and 2-3 cups of water.
- Cook under pressure for 2-3 whistles or till lotus stem is soft enough to mash.
- Drain and mash it well.
- Peel and mash boiled potatoes.
- Pound ginger, garlic, chillies, annardana and coriander seeds.
- In a mixing bowl, add mashed lotus stem, mashed boiled potatoes, salt, pounded mix, spices, coriander leaves and mix well.
- Divide it into 6-8 portions, roll to form a ball and then flatten each to make patties/Tikki.
- Heat 2-3 tsp of oil/Ghee in a pan and place the Tikkis.
- Cook on high flame for a minute. Lower the flame to medium hot and cook the patties on both sides, flipping intermittently, till brown and crisp.
- Pick Spinach leaves, discard thick stems and wash the spinach well.
- Either you can blanch the spinach in an open pan or as most of the Sindhis do, pressure cook it with 1.5 cups of water (2 Whistles). Drain and allow it to cool.
- Using pulse mode of the mixer grinder, blend the spinach to make a Pureee. Make sure the puree is not too smooth. Keep it aside.
- I usually make Paalak paneer using a pressure cooker (Can check the recipe here) but this time I cooked it in a Kadai.
- Heat 2-3 tsp oil in a kadai and add sliced onion.
- Cook on medium flame till light brown. Cut tomatoes into quarters and add to the onions. Add peeled garlic, ginger, chillies and cook the mix on medium flame for 2 minutes more.
- Cool the mix and blend using a Mixer grinder.
- In the same kadai (add some more oil if needed) add a Tej Patta in the hot oil and then pour the onion tomato paste. Add some salt
- Cook the mix, stirring frequently, for 4-5 minutes or till the mix leaves the oil.
- Add turmeric, coriander powder, sprinkle some water and cook the mix for 2 -3 minutes.
- Now add the spinach puree, adjust the salt and cook this mix well for 5 minutes.
- Add half a cup of water and allow the curry to simmer for 5 minutes.
- The consistency of this curry is like that of Paalak in Paalak paneer.
- For serving, place the panfried tikkis in a bowl, pour over some hot paalak curry and enjoy with Roti/Dhodho (Rice/Jowar flour Roti)
More Sindhi Lotus stem (Kamalkakdi or Beeh) recipes:
Recipe of Beeh Tikki is available here!
Recipe of Suhandhro Ain Beeh is available here!
For recipe of Sindhi Sehal Beeh, click here!
Recipe of Beeh Sawa Basar or Lotus stem and Spring onions is here
Recipe of Sindhi Laag^ mein Beeh is available here
Beeh or Lotus stem is very popular in Sindhi cuisine. It is used to cook many traditional Sindhi dishes like Beeh Patata, Beeh Ji Tikki, Kuneh Jo Beeh etc.
About Sindhi Beeh TIkki Paalak: One of the most popular Sindhi Style Lotus stem dishes is Beeh Ji Tikki made by mashing boiled Lotus stem and potatoes, flavouring the mash, dipping in the besan batter and deep frying it. It tastes delicious but then how often can you eat deep fried food?
Few days ago I had some boiled lotus stem and potatoes as well. I was planning to make the Beeh Tikki and some Palak paneer for the lunch.
But then I changed the plans. I made the Palak curry the way we make it for Palak paneer but instead of paneer chunks, I added Pan fried Beeh tikki (without besan coating) and a rustic hearty meal of Sindhi Beeh Tikki Paalak was ready in no time.
The above mix was mashed very well to make Tikkis (Patties).
I Pan fried the Tikkis using little of Ghee, till well cooked.
Here’s how the Sindhi Style Beeh patata or the Lotus stem and Potato tikkis looked like!
I added these Beeh Patata tikkis to the Spinach curry just before serving!
Healthier Beeh patata Tikki in Spinach curry tasted delicious with plain roti!
Recipe of Sindhi Beeh Tikki Paalak
Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry
Pan fried Lotus stem and Potato tikki in Spinach curry
Ingredients
- For Beeh Patata Tikki
- 150 gm Lotus stem, boiled
- 2 large Potatoes, boiled
- 2-3 Green Chillies
- 1 Tbsp Annardana
- 3 – 4 Garlic Cloves
- Half an inch of Ginger
- 1/2 tbsp Garam masala powder
- 1/4 tsp Turmeric,Optional, (I Didn’t use any)
- 1/2 tsp Amchoor
- 1 tsp coriander seeds, pounded (Ideally added but I didn’t had any)
- Coriander leaves, a handful
- Salt as per taste
- Oil/ Ghee to pan fry the tikkis
- For Paalak or Spinach curry
- 1 Bunch of Spinach
- 1 Onion, large, sliced
- 3 Medium sized tomatoes
- 2-3 green chillies
- 3-4 cloves of garlic
- 1/2 inch piece of Ginger
- 1 Kamaal Patt (Tej Patta)
- 1/2 tsp Turmeric Powder
- 1 Tbsp Coriander Powder
- 1/2 tsp Garam masala powder
- Salt as per taste
- 2 – 3 tsp of Oil
Instructions
- Clean Lotus stem and slice in small pieces.
- In a pressure cooker, add lotus stem, salt and 2-3 cups of water.
- Cook under pressure for 2-3 whistles or till lotus stem is soft enough to mash.
- Drain and mash it well.
- Peel and mash boiled potatoes.
- Pound ginger, garlic, chillies, annardana and coriander seeds.
- In a mixing bowl, add mashed lotus stem, mashed boiled potatoes, salt, pounded mix, spices, coriander leaves and mix well.
- Divide it into 6-8 portions, roll to form a ball and then flatten each to make patties/Tikki.
- Heat 2-3 tsp of oil/Ghee in a pan and place the Tikkis.
- Cook on high flame for a minute. Lower the flame to medium hot and cook the patties on both sides, flipping intermittently, till brown and crisp.
For Spinach Curry
- Pick Spinach leaves, discard thick stems and wash the spinach well.
- Either you can blanch the spinach in an open pan or as most of the Sindhis do, pressure cook it with 1.5 cups of water (2 Whistles). Drain and allow it to cool.
- Using pulse mode of the mixer grinder, blend the spinach to make a Pureee. Make sure the puree is not too smooth. Keep it aside.
- I usually make Paalak paneer using a pressure cooker but this time I cooked it in a Kadai.
- Heat 2-3 tsp oil in a kadai and add sliced onion.
- Cook on medium flame till light brown. Cut tomatoes into quarters and add to the onions. Add peeled garlic, ginger, chillies and cook the mix on medium flame for 2 minutes more.
- Cool the mix and blend using a Mixer grinder.
- In the same kadai (add some more oil if needed) add a Tej Patta in the hot oil and then pour the onion tomato paste. Add some salt
- Cook the mix, stirring frequently, for 4-5 minutes or till the mix leaves the oil.
- Add turmeric, coriander powder, sprinkle some water and cook the mix for 2 -3 minutes.
- Now add the spinach puree, adjust the salt and cook this mix well for 5 minutes.
- Add half a cup of water and allow the curry to simmer for 5 minutes.
- The consistency of this curry is like that of Paalak in Paalak paneer.
- For serving, place the panfried tikkis in a bowl, pour over some hot paalak curry and enjoy with Roti/Dhodho (Rice/Jowar flour Roti)
More Sindhi Lotus stem (Kamalkakdi or Beeh) recipes:
Recipe of Beeh Tikki is available here!
Recipe of Suhandhro Ain Beeh is available here!
For recipe of Sindhi Sehal Beeh, click here!
Recipe of Beeh Sawa Basar or Lotus stem and Spring onions is here
Recipe of Sindhi Laag^ mein Beeh is available here
looks delicious n yummy. Will definitely try.thank you.