Beeh Paalak~Lotus stem in spinach curry
Author: Alka
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Traditional Lotus stem in spinach gravy recipe.
Ingredients
  • Lotus stem (kamalkakdi or Beeh ¼ kg
  • Spinach ½kg
  • Onions 2 medium sized
  • Tomatoes 3
  • Ginger
  • Garlic 10-12 cloves
  • whole Garam masala(Tejpatta 1, cloves -2, daalchini ½ inch stick)
  • Green chillies 3 -4
  • Salt as per taste
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Oil 3 tsp
Method
  1. Wash, peel and cut lotus stem into thin slanted slices
  2. Peel and grate onion and add it to pounded ginger,garlic and whole garam masala
  3. Take some oil in pressure cooker and add onion paste
  4. Fry it till light pink in colour and add pureed tomatoes along with green chillies
  5. Add some salt, turmeric powder and coriander powder
  6. Add chopped spinach and mix properly
  7. Add little amount of water, close the lid and wait for 3 whistles of cooker
  8. Now add lotus stem pieces and saute properly for at least 3 minutes
  9. Add some more water, close the lid and wait for at least 3 whistles. Later check whether Beeh is cooked or not, or else cook it further accordingly
  10. Another option is to boil the Beeh first in salted water and then add into spinach and cook on the low flame till Beeh absorbs the flavour of spinach
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2008/11/bhee-paalaklotus-stem-in-spinach-curry/