Bhee Paalak is an exotic recipe of lotus stem cooked in rich Sindhi style spinach curry. This is the delicious main course recipe, which is perfect to serve in several occasions. You can use the leftover boiled bhee to make this great recipe.
Preparation time: 20 minutes
Cook time: 35-40 minutes
- 250 gms bhee (lotus stem)
- 1 bunch fresh palak (spinach) chopped
- 1 big onion thinly chopped
- 4 tomatoes finely chopped
- 4-5 green chillies chopped
- 2 tbsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/4 tsp amchur powder
- Fresh cilantro chopped
- 2 tbsp oil
- Salt to taste
How to make Bhee Paalak:
- Wash and peel the lotus stem, chop into medium size chunks.
- Boil them in the pressure cooker with 1/2 tsp of salt.
- Lotus stem will take about 5-6 whistles to tender.
- Take out the boiled bhee from the cooker and keep aside, throw out the water in which bhee were boiled.
- Wash and clean the chopped spinach in normal running water, squeeze out the whole water and keep in the strainer.
- Heat the pressure cooker and add oil.
- Add cumin seeds, saute for few seconds.
- Add green chillies, ginger and garlic paste.
- Saute for few more seconds and add onion.
- Cook until onion translucent.
- Add tomato puree along with the spinach.
- Add salt and all the spices.
- Mix properly and cook for 3-4 minutes on low flame.
- Now add boiled bhee along with 2 cups of water.
- Cover the pressure cooker with its lid and pressure cook the dish for 2-3 more whistles.
- Uncover and garnish with fresh cilantro.
- Serve hot with roti or rice.
- You can pressure cook bhee and palak together at a time, but this way is more easy. It’s because bhee takes more whistles to become soft.
- The other benefit to make the recipe in this way is that you can use boiled bhee as much you want and remaining can be used for frying.
- You may make this recipe in a pan as well, for that you need to boil the bhee completely with more whistles.