Sindhi
Bhee Palak
- Duration: 50 minutes
- Serves: 6–8 people
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Spice Level: Medium
Authenticity Slice
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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Trivia Tadka
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.
Ingredients
- 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)
Method
- 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.
