How to make Bhein Batate ki Sabzi - Lotus stems and potatoes cooked with some simple masalas to make a tasty sabzi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus stems (bhen/bhee) (भें), Potatoes (आलू)

Cuisine : Sindhi

Course : Main Course Vegetarian

Bhein Batate ki Sabzi Recipe Card

Bhein Batate ki Sabzi

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

For more recipes related to Bhein Batate ki Sabzi checkout Stir Fried Lotus Stem. You can also find more Main Course Vegetarian recipes like Gatta Curry, Batata Song , Subz Mirch Do Pyaza, Undhiyo.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bhein Batate ki Sabzi Recipe

  • Lotus stems (bhen/bhee) sliced ½ cup

  • Potatoes peeled and cut into small pieces 2 medium

  • Oil 2-3 tablespoons

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) ¼ teaspoon

  • Mustard seeds 1 teaspoon

  • Ginger chopped 1 inch

  • Green chillies chopped 2

  • Brinjal cut into cubes ½

  • Coriander powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Red chilli powder ½ teaspoon

  • Tomato puree 3 tablespoons

  • Spinach chopped 1 medium bunch

  • Salt to taste


Step 1

Heat oil in a non-stick pan. Add cumin seeds, fenugreek seeds, mustard seeds, ginger and green chillies, mix and sauté till seeds splutter.

Step 2

Add lotus stem, brinjal and potato and mix well. Add coriander powder, turmeric powder and chilli powder, mix well and add little water. Cover and cook till 5-7 minutes or till the vegetables turn soft.

Step 3

Add little water, tomato puree and spinach and mix well. Add salt, mix well cover and cook for 5-7 minutes.

Step 4

Serve hot garnished with a coriander sprig.