Punjabi Bhein Aloo Curry

Bhein or kamal kakadi is actually Lotus roots; this bhein aloo curry (lotus roots-potato curry) is an authentic Punjabi dish. Bhein can be used in many ways like bhein pakora, bhein curry or sookhi bhein Ki sabzi. Lotus roots are very low in saturated fat & very high in dietary fiber. Its also a good source of vitamin C & potassium & vitamin B6.

For making this delicious, easy & yummy curry all you need to do is to fry the masala of onion-ginger-garlic & tomato puree with cumin & spices and pressure cook with chopped potato & lotus seeds in curry, garnish with green coriander & enjoy delicious curry. Try this!

Step-by-Step Easy & Quick Recipe –

Prep Time       Cook Time        Total Time          Yields

20 mins               20 mins                 40 mins           4 Servings


Bhein (Lotus roots) – 500 grams (scrubbed, washed, peeled & diagonally chopped)

Potato – medium 2 (washed, peeled & chopped)

Onion – large 1 (pureed)

Ginger paste – ½ teaspoon

Garlic paste – ½ teaspoon

Green chili – 1 (chopped)

Tomato – 3 large (pureed)

Fresh green coriander – 2 tablespoons

Salt per taste

Cumin seeds – ¼ teaspoon

Coriander powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Red chili powder – ¼ teaspoon

Garam masala – ¼ teaspoon

Oil – 2 tablespoons



  • In a pan add the pureed onion, ginger-garlic paste, let it dry up with adding any oil. Once this masala is dry, keep aside.
  • Now add oil to the pan and add cumin seeds, when they splutter add the dried onion-ginger-garlic paste along with tomato puree & salt, coriander powder, turmeric powder, red chili powder and mix well & fry till oil separates from masala.
  • Now add water to make a curry and add chopped potato & diagonally chopped lotus roots (bhein). Mix well. Close the cooker lid and cook for 3-4 whistles.
  • Open the lid after the pressure is out and checks if the potato & lotus roots are soft & cooked well. Add the garam masala & mix well. Adjust the curry consistency per taste.
  • Transfer to a serving bowl and garnish with fresh green coriander.

Note: you can puree the onion, ginger, garlic & tomato together too and dry first & fry then in oil with spices. Serve hot for main course with chapatti, roti, parantha or naan, Truly delicious!

Happy Cooking!!

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