Bhee Paalak~Lotus stem in spinach curry
Prep time
Cook time
Total time
Traditional Lotus stem in spinach gravy recipe.
Recipe type: Maincourse
Serves: 3
  • Lotus stem (kamalkakdi or bhee) ¼ kg
  • Spinach  ½kg
  • Onions 2 medium sized
  • Tomatoes 3
  • Ginger
  • Garlic  10-12  cloves
  • whole Garam masala(Tejpatta 1, cloves -2, daalchini ½ inch  stick)
  • Green chillies 3 -4
  • Salt as per taste
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Oil 3 tsp
  1. Wash, peel and cut lotus stem into thin slanted slices
  2. Peel and grate onion and add it to pounded ginger,garlic and whole garam masala
  3. Take  some oil in pressure cooker and add onion paste
  4. Fry it till light pink in colour and add pureed tomatoes along with green chillies
  5. Add some salt, turmeric powder and coriander powder
  6. Add chopped spinach and mix properly
  7. Add little amount of water, close the lid and wait for 3 whistles of cooker
  8. Now add lotus stem pieces and saute properly for at least 3 minutes
  9. Add some more water, close the lid and wait for at least 3 whistles. Later check whether bhee is cooked or not, or else cook it further accordingly
  10. Another option is to boil the bhee first in salted water and then add into spinach and cook on the low flame till bhee absorbs the flavour of spinach
Recipe by Sindhi Rasoi |Sindhi Recipes at