Name: #Potato Lotus Stem Curry recipe by Shilpa gupta at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: Potato 2 medium; Lotus stem 1 medium sized; Tomato 2; Ginger paste 1/2 tsp; Green chillies 2; Clarified butter 1 tbsp; Cumin seeds 2/3 tsp; Salt 1 tsp; Red chilli powder 1/4th tsp; Turmeric powder 1/3 tesp; Water as needed; Green coriander leaves 2 tbsp

Ingredients Serving: 5

Potato 2 medium
Lotus stem 1 medium sized
Tomato 2
Ginger paste 1/2 tsp
Green chillies 2
Clarified butter 1 tbsp
Cumin seeds 2/3 tsp
Salt 1 tsp
Red chilli powder 1/4th tsp
Turmeric powder 1/3 tesp
Water as needed
Green coriander leaves 2 tbsp

Instructions

Peel lotus stem and cut slant rounds around half centimetres thick. Wash properly.
Peel and cut potatoes in small dices. Wash properly.
Puree tomatoes with green chillies in a grinder.
Heat a cooker. Add clarified butter. When heated, splutter cumin seeds.
Add ginger paste. Fry for a while.
Add tomato puree. Stir fry till fat oozes out.
Add seasoning salt, red chilli powder and turmeric powder. Mix well.
Add potatoes and lotus stem.
Add water. Just enough to cover vegetables well.
Put pressure weight and give one whistle then put the flame on low and let it cook for five minutes. Switch off the flame.
When pressure is released, open the cooker and cook on medium for five more minutes.
Remove from flame.
Top with chopped coriander leaves and serve.

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