Bhae Ki Sabzi

Bhae Ki Sabzi Recipe

When you get tired of the soupy daals, and mushy bhurtas, give this crunchy root a try! From pickles to curries, the lotus root has proven its versatility each time, and this recipe showcases it in all its glory.

  • Prepare in: 30 mins

1 Star2 Stars3 Stars4 Stars5 Stars

(average: 5.00 out of 5)

Share this recipeShare on Facebook
Share on Tumblr
Pin on Pinterest


  • Kanwal Kakri / Bhae (lotus root) : 1/2 kg (after cleaning)
  • National Iodized Salt : 2 teaspoons
  • Onion (finely chopped) : 1 medium
  • National Ginger & Garlic Paste : 1 teaspoon each
  • National Chili Powder : 1 teaspoon
  • National Turmeric Powder : 1/4 teaspoon
  • National Coriander Powder : 1/2 teaspoon
  • Yogurt : 1/2 cup
  • Tamarind Pulp : 1 teaspoon / to taste
  • National Garam Masala : 1/4 teaspoon
  • Fresh Coriander (chopped) garnish
  • Green Chili (chopped) garnish


Wash, peel and cut thin slices of the lotus root.

Bring enough water to a boil with 1 tsp of National Iodized Salt; boil the lotus root till it gets soft. Strain and keep aside. This process may take 20 – 60 minutes depending on the size and quality of the lotus root.

In a sauce pan heat oil and sauté the onions.

Now add National Ginger Paste, and National Garlic Paste; cook for a few minutes. Add National Chili Powder, National Turmeric Powder, National Coriander Powder and do bhunai, add a little yogurt at a time.

Add the boiled lotus root in half a cup of water. Add tamarind pulp as per taste and leave it for dum for 10 minutes.

Sprinkle National Garam Masala, fresh coriander, green chili and serve!