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Dec 26, 2012







In this recipe Veena teaches us how to make a typically authentic Sindhi preparation called Bhee Aloo (Potato) Wadi.


    200g of bhee diced (kamal kakdi)
    2 small potatoes
    1 wadi
    1 inch of ginger finely chopped
    2 green chillies finely chopped
    3 medium sized grated/ pureed tomatoes
    ¼ tsp of haldi (turmeric powder)
    ½ tsp cumin powder (jeera powder)
    1 tsp coriander powder
    ½ tsp red chilli powder
    Salt to taste
    Coriander leaves
    4 tbsp vegetable oil
    1 cup water


  • Place a thick handi (deep pan) on to the flame
  • TIP: thick bottomed pans don’t let the food stick to utensils
  • Add 4 tbsp vegetable oil
  • Add the chopped ginger
  • Add the finely chopped green chillies
  • Add the finely chopped onions
  • Sauté the ingredients on a low flame until brown
  • Place a pressure cooker on to the flame
  • Add the diced bhee with water
  • Turn off the flame of the pressure cooker after the first whistle
  • Break the wadi into pieces with a heavy object
  • Dice the potatoes and add them to the onions
  • Transfer the boiled bhee to the handi
  • Stir well
  • Add ¼ tsp of haldi (turmeric powder)
  • Add ½ tsp of cumin powder (jeera powder)
  • Add1 tsp of coriander powder
  • Add ½ tsp of red chilli powder
  • Add 1 tsp of salt
  • Stir well for 2-3 minutes
  • Add the pureed/ grated tomatoes
  • Add a few coriander leaves
  • Stir for 5-7 mins until tomatoes are well blended
  • Place a pan on to the flame
  • Add 1 cup of water
  • Add the boiled water to the handi
  • Mix well
  • Cover the handi with a lid for 5-7 minutes
  • Poke a knife into the solid contents of the dish to check if they are cooked
  • Garnish with some coriander leaves and Serve hot

About Veena GidwaniFollow On


Veena's “I’ve No Time To Cook” Book and YouTube channel are all about simple and quick recipes for working professionals. A self-taught cook, she has appeared on several food shows including 'The Foodie' with Kunal Vijayakar and Mirch Masala.

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