Chef’s Nectar, “ Lotus steam Potato Curry” Homestyle !😃

I always try to educate my viewers about the benefits and herbal effects of my preparations so you can give them a chance to get into your daily diet routines. As you know the stem of the lotus plant is full of minerals and nutrients, rich in vitamin C that are important for your body’s daily function. One of these mineral is potassium which helps regulate blood pressure. Boil lotus roots for 10 minutes and then eat them to receive a healthy dose of nutrients. Some are love to eat in the crispy form as lotus honey chilly is very much popular. As everybody likes it. Lotus is a nectar which is widely available in the north India. And their are so many different preparation of making it in the different ways😋😘

  • Ingredients for making the Lotus stem😋
  • 3 potatoes,cut in lengthwise or cubes
  • 1 cup lotus stem peeled and sliced
  • Making of the paste
  • 2 onion
  • 4 garlic cloves
  • 1 teaspoon chopped ginger
  • Making of the paste
  • 2 tomatoes (Paste)
  • 3-4 green chillies
  • 1 teaspoon cumin seeds
  • A pinch Asafoetida
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 4 tablespoon oil
  • 2 tablespoon fresh coriander leaves

Method of making the Lotus stem Curry

  • First of all peel wash and sliced the lotus stems and similarly do the same with the potatoes.
  • Make the paste of the ingredients listed above and keep a side.
  • Heat oil in a heavy bottomed pan,add asafetida and cumin seeds.When cumins start popping, add onion garlic paste and cook till onion becomes golden or translucent.
  • Add all the spices listed above and adjust the seasoning and stir well.
  • Add tomato puree and cook till the oil start leaving the sides of the pan.
  • It’s the time when you add potato cubes and lotus stem slices into the pan and stir for 2-3 minutes.
  • Add 2cups of water and simmer it on low heat for 10 to 15 minutes on the Dum covered with a lid.
  • Open the lid carefully and check, your delicious nectar is ready, check the consistency and gram masala to make it more fragrant.give a finel stir and switch off the gas stove. Let it be their in the pan covered for another 4 to 5 minutes.
  • Then take it out in the serving bowl, garnished it with fresh greens corianders and of you want to decorate it with some edible flowers. It’s up to you, serve it with sheermal, taaftaan, buttered naan or roti, along with green salad. Enjoy your dish full of vitamin and minerals. 🥰👍

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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