PUNJABI STYLE ALOO-BHEY-MATAR KI SABZI/LOTUS STEM-POTATO-PEAS DISH
Bhey/Kamal kakdi or Lotus stem dishes might be uncommon and unusual for many, but trust me, the dishes prepared with this are unmatched in taste. Jammu-Kashmir, and Punjab are two major states where lotus stems are harvested, cooked, and eaten. In Kashmir, it is called nadru and cooked with green leafy vegetables like spinach
WHAT IS LOTUS STEM/BHEY/KAMAL KAKDI
Bhey or kamal kakdi is the stem of lotus plant. This is grown in ponds and lakes. The dishes are prepared with the ripened or matured part which is quite hard and stiff. The stems are boiled or fried as a first step while cooking them. The taste of lotus stem is nutty, starchy and crunchy. These stems are enriched with various minerals like potassium and calcium. These have high fibers and low fat so recommend for weight watchers. This is paired with a few other veggies like potatoes, spinach, and green peas that help to increase its taste
The dishes prepared with bhey, are with gravy or sometimes dry. A tangy-spicy masala is cooked as the first step and fried or boiled Lotus stem slices are added to it along with a few veggies to make a complete dish. Nowadays, an appetizer with this unique ingredient is becoming very popular that is coated with seasoned corn flour and then deep-fried to make it’s chips
Prep Time – 10 minutes
Cook Time – 20 minutes
Course – Main
Cuisine – Punjabi/Delhi
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Bhey/Kamal Kakdi/Lotus Stem – 2 nos. (approx. 300g)
• Aloo/potatoes – 2 medium-sized
• Matar/Green peas – 1 cup
• Onion – 1 large
• Tomatoes – 2 medium
• Ginger-chilly-garlic slices – 1 tbsp
• Oil – 3 tbsp
• Salt – To taste
• Turmeric/Haldi – 1 tsp
• Amchur/Dry Mango Powder – 1 tsp
• Coriander powder – 2 tsp
• Red chilly powder – 2 tsp
• Garam masala powder – 1/2 tsp
• Water – 3-4 tbsp
● PREPARATIONS TO BE DONE
1 – Peel the Lotus stems and cut into thin roundles
2 – Peel potatoes and cut into medium wedges
3 – Peel onion and slice thinly
4 – Chop tomatoes into small cubes
● HOW TO COOK BHEY-ALOO-MATAR DISH
1 – Heat oil in a kadahi and add potato wedges. Stir them at intervals and take them out when they change color to golden brown
2 – Next, add lotus stem slices. Fry them until they become light golden. When done, take them out of the oil for later use
3 – In the same oil, add jeera(cumin seeds). Allow them to crackle. (Add little more oil if needed)
4 – Add now sliced onions. Sauté onions for one minute. Add chopped ginger-chilly-garlic and cook it for a while
5 – Add salt and all the powdered spices. Roast the spices with the onions
6 – Now add chopped tomatoes and cook them for 1-2 minutes with the onions. Cook the onion-tomato masala nicely until it seperates oil
7 – Add green peas and roast them for 2 minutes in the masala
8 – Add fried potato and lotus stem slices and mix them with onion-tomato masala and peas
9 – Add 3-4 tbsp water and cover the pan with a lid. Allow the veggies to become soft in the steam
☆ If you like the crunchy texture of lotus stem, avoid to cook them in the steam
10 – After 2-3 minutes, remove the lid and combine everything with a spatula. (Cook until all the veggies come together to get right consistency and flavours)
11 – The tasty dry sabzi of bhey-aloo-matar is ready. Enjoy this unique sabzi with any dal preparation, raita, jeera rice, or paratha
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