Bhee Aloo Wadi Masala Recipe

A tantalizing sabzi prepared with lotus stem, along with potatoes and amritsari vadi in paneer gravy, tastes really scrumptious. This sabzi can be prepared for any special occasion. 

हिन्दी में पढिये : Bhee Aloo Wadi Masala Recipe

Ingredients for Kamal Kakdi Alu Curry Sabzi

  • Lotus stem - 2 (300 grams)
  • Potato - 2 (big sized) (250 grams)
  • Tomato - 4 (200 to 250 grams)
  • Green chilly - 2
  • Ginger - 1 inch baton
  • Paneer - 1 chunk (2" to 2.5") (70 to 75 grams)
  • Amritsari vadi (urad dal masala vadi) - 1
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Salt- 1 tsp
  • Asafoetida - 1 pinch
  • Cumin seeds - 1/4 tsp
  • Red chilly powder - 1/4 tsp
  • Garam masala - 1/4 tsp

How to make Bhee Aloo Wadi Masala Recipe

Peel lotus stem and remove stalk from both ends. Now cut them in round and thin slices. Place the chopped chunks in water and wash them thoroughly. 

Wash tomatoes and cut then in big chunks. Wash green chilly, remove stalk, peel ginger and wash it  as well. Now cut them in pieces so that they can be grounded nicely. Place tomato chunks, green chilly and ginger chunks in a mixture jar and ground them finely. Add paneer in this masala and ground to make a fine paste. 

For making sabzi, preheat a pressure cooker. When it's hot, add oil to it. When oil is hot, add cumin seeds. After sauteing cumin seeds, add asafoetida, turmeric powder and coriander powder. Saute the masala for a while. Now add grounded masala, red chilly powder and mix well. Meanwhile cut potatoes in big chunks. 

When oil starts floating on the surface, that means masala is ready. Break amritsari masala vadi and mix it in masala. Now add chopped lotus stems,  potatoes, salt and garam masala. Mix all ingredients and saute the masala for 2 minutes. Add 1.5 cups of water in the sabzi, close the pressure cooker with a lid. After one simmer, reduce the flame and cook sabzi for 2 to 3 minutes on low flame. Turn off the flame now and open the lid after few minutes. 

Sabzi is cooked aptly, add half the amount of green coriander in the sabzi and take it out in a bowl. Garnish with rest of the green coriander and serve this tempting steaming hot sabzi with chapatti, parantha or rice and relish eating. 


We have prepare lotus stem potato sabzi in paneer gravy, but you can make gravy as per your taste. You can use cashews, poppy seeds, coconut, sesame seeds, gram flour, tomato-onion gravy and so on. You can refer to the article "How to make Gravies in various way" on  my website for complete information. 

  • 4 to 6 members
  • Time - 40 minutes

Kamal Kakdi Potato Vadi Recipe - Curried Lotus Roots with Potatoes



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