Seyal Bhee Patata (Lotus Root And Potato Curry)

Several decades ago, the Indian Express Group of Publications presented me with a cookbook (I still have this with me). It featured recipes from all over India and some from the rest of the world. One recipe, in particular, fascinated me. It is a Sindhi recipe using lotus root. Till then, I had only consumed lotus root in a sun dried form, never fresh. I therefore decided to try it out. Needless to say, it was unmitigated disaster! My then cook, Ram Bahadur, started laughing and told me to leave the cooking to him.
Thankfully, I am a better cook today. I therefore decided to try lotus root once again – but a different recipe. I am proud to say that it turned out really well.

2 potatoes, cleaned and cut into medium sized cubes
200 gms lotus root, cleaned well and cut into thin roundels
2 large onions, chopped
2 medium sized tomatoes, chopped
2-3 garlic cloves, crushed
1″ piece ginger, crushed
2-3 green chillies, chopped fine
1/4 tsp garam masala
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp cumin powder (jeera powder, jeeraga podi)
Salt to taste
1 tbsp chopped coriander leaves, to garnish
Pressure cook the lotus root for 2 whistles (or more) till they are fully cooked but not mushy
(A toothpick should pierce the root easily)
Set aside
Heat a large wok and add onions, ginger and garlic
When the onions turn translucent, add the tomatoes and green chillies
Saute till the tomatoes are cooked
Add potatoes and cook on high flame for a few seconds
Lower the flame and add salt, garam masala, turmeric powder, coriander powder and cumin powder
Cover the wok and continue to cook (sprinkle a little water now and then if the dish begins to stick to the bottom of the vessel)
When the potatoes are half cooked, add the lotus root
Mix well
Keep cooking, covered and on low flame
Sprinkle a little water, as and when necessary
When potatoes are cooked, remove from flame
Garnish with coriander leaves
Serve hot with steamed red/brown rice or Indian flat breads

4 Comments Add yours

  1. Carmen says:

    Here in South Korea lotus root is usually stewed in a sweet soy sauce mixture and served with other side dishes and rice. (The dish is called 연근조림 if you’re interested.) It’s really tasty, but I’m glad I found another way to cook lotus root! Thanks so much!


    1. Thank you for this. I would love to try out the Korean way. I love Korean food. I spent two weeks at Seoul and was taken to several Monk’s restaurants. Loved the food. Can you share this recipe with me? Many thanks.

      Liked by 1 person

      1. Carmen says:

        Lovely! I’m glad you were able to enjoy Korean food here 🙂
        Of course I’ll share the recipe! Here’s the one I use:


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