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- Duration: 50 minutes
- Serves: 6–8 people
Spice Level: Medium
Traditional bhee palak absorbs the flavour of spinach completely. So, make sure to boil the lotus stem in salt and then add spinach before cooking it over low flame.
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Before the invasion of paneer in Sindhi kitchens, bhee or lotus stem enjoyed the numero uno position during festive occasions. One of the most drool-worthy recipes is the nutritious bhee palak particularly accompanied with koki.
- Lotus stem (kamal kakri) (¼ kg)
- Spinach (palak) (½ kg)
- Onions, chopped (2 medium sized)
- Tomatoes, chopped (3)
- Ginger (adrak) (1-inch piece)
- Garlic (lehsun) (10-12 cloves)
- Whole garam masala (tejpatta 1, cloves 2, daalchini ½-inch stick)
- Green chillies (hari mirch) (3-4)
- Salt ( as per taste)
- MTR Dhaniya/Coriander Powder (1 tsp)
- MTR Haldi/Turmeric Powder (½ tsp)
- Oil (3 tsp)
- Wash, peel and chop the lotus stem into thin slanted pieces.
- Boil them in a pressure cooker with 1/2 tsp of salt. It will take about 5-6 whistles for the stems to become tender.
- Chop, clean and wash the spinach in running water and keep it in a colander.
- Grind the chopped onions, tomatoes along with garlic, ginger and whole garam masala without adding water.
- Heat 1 tbsp oil in a pressure cooker, add the tomato-onion paste. Sauté it till light pink in colour, stir in the green chillies.
- Add salt, MTR Haldi/Turmeric Powder and MTR Dhaniya/Coriander Powder along with chopped spinach and mix well.
- Add water until it is 1 inch over the mix, close the lid and cook for 3 whistles.
- After 3 whistles, let the pressure drop, once it does, add lotus stem pieces and sauté for at least 3 mins.
- Add some more water, close the lid and cook for another 3 to 4 whistles.
- Serve this wholesome veggie delight with roti or rice.