Lotus Stem and Potatoes in Spinach
By : Anita RahejaCategory : Ingredient, Spinach, Potato Recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash the Lotus stem well.
- Cut diagonally into medium sized pieces.
- Remove any dirt if any, between the holes of the Lotus stem.
- Lightly heat oil in a pressure cooker. Add cumin seeds.
- When the seeds splutter add the green chillies.
- Saute for a minute. Add the tomato puree, salt, crushed ginger and asafoetida powder.
- Saute on a low flame for 10 minutes.
- Add coriander powder, red chilli powder and turmeric powder.
- Saute on a low flame till oil separates.
- Add the lotus stem pieces, potatoes and spinach.
- Saute on a low flame 15 minutes.
- Add water and pressure cook on a medium flame till 2 whistles.
- Cool completely and then open the cooker.
- The gravy should be sufficiently thick, (if the gravy is little watery dry up the water a little).
- Serve with hot puris, boondi raita and mango pickle.
Ingredients:
1 - medium sized bunch spinach (washed well and finely chopped)
250 gms - lotus stem
4 - medium sized potatoes (cut into quarters)
5 - medium sized tomatoes (made into puree)
2 - green chillies (finely chopped)
2” piece - ginger (crushed)
5 tbsp - oil
1 tsp - cumin seeds
¼ tsp - asafoetida powder
2 1/2 tsp - coriander powder
2 tsp - red chilli powder
½ tsp - turmeric powder
1 1/2 cups - water
salt to taste
1 - medium sized bunch spinach (washed well and finely chopped)
250 gms - lotus stem
4 - medium sized potatoes (cut into quarters)
5 - medium sized tomatoes (made into puree)
2 - green chillies (finely chopped)
2” piece - ginger (crushed)
5 tbsp - oil
1 tsp - cumin seeds
¼ tsp - asafoetida powder
2 1/2 tsp - coriander powder
2 tsp - red chilli powder
½ tsp - turmeric powder
1 1/2 cups - water
salt to taste
To Garnish:
2 tbsp - fresh coriander leaves
RECIPES BY ANITA RAHEJA
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