Punjabi Style Bhein Matar ki Sabzi | Kamal Kakdi aur Hare Matar ki Sabzi | Lotus Stem & Green Peas Curry

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Bhein or Kamal Kakdi has always been one of my ultimate favorite vegetables since childhood. When I moved to Singapore, I had this notion in mind that from now on, I'll not be able to get such exotic vegetables here. One day, while roaming in a supermarket for the daily grocery shopping, I saw these very clean, nice and plump lotus stems lying in a basket; I jumped with joy and straight-away picked them up thinking of the delicious lotus stem & green peas curry that I'll prepare for dinner once I get back home.... since that day, lotus stems have become a must-buy item in my grocery shopping list and I often get them to prepare bhein koftas, bhein pakodas and ekadashi wale chatpate aloo bhein....don't worry...I shall post the recipes of these mouth-watering delicacies too very soon. Till then, get in your kitchens and try this bhein matar ki sabzi and I assure, you will not be disappointed.

Lotus Stem & Green Peas Curry

Ingredients

Lotus stems (peeled and thinly sliced) - 250 grams
Onion (minced) - 1
Tomatoes - 2
Curd - 1 tbsp
Ginger (finely chopped) - 1 inch
Garlic (finely chopped) - 2 cloves
Green peas (frozen or boiled) - 1/2 cup
Cumin seeds - 1 tsp
Green chili (chopped) - 2 to 3
Salt - to taste
Turmeric powder - 1 tsp
Red chili powder - 2 tsp
Coriander powder - 1 tsp
Kasoori methi (dried fenugreek) - 1 tsp
Garam masala powder - 1/2 tsp
Vegetable oil - 1 tbsp

Lotus Stem & Green Peas Curry


Method

1. In a pressure cooker, heat the oil and season it with cumin seeds. Once these seeds change color, add in ginger, garlic, chopped chilies and onions. Let them saute until onions turn golden brown.
2. In the meanwhile, prepare the puree of tomatoes by blending them along with curd.
3. Once the onions are sauteed to golden brown, add in all the spice powders except kasoori methi and garam masala. Fry for few seconds and then add tomato-curd puree.
4. Let the puree cook until you see oil floating on the top. This is the time to add in sliced lotus stem and green peas. Cook them in the masala for 3 to 4 minutes after which add 2 cups of water (adjust as per the consistency you like) and close the lid.
5. Let them cook for around 2 whistles on slow flame after which shut the gas.
6. Open the pressure cooker once all the pressure has released. Add in kasoori methi and garam masala powder; serve hot with plain rice, chapati, paratha or naan.

Lotus Stem & Green Peas Curry

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