Sem aloo ki sabzi is a simple, nutritious, quick to make yet flavorful side-dish and goes well with hot dal/lentil, chapati & rice. Sem/flat beans are usually chopped in small pieces by removing hard fibrous strings on its side before chopping & cooked with small potato pieces with few Indian spices.
This is my father’s one of the most favorite side-dish along with dal-rice 😉. I have learned this from my mother. In India this veggie is usually available at the time of winter’s and in US it is available at Indian grocery stores. Let’s get started.
If you are looking for more side-dishes, do try my recipes of:
- Simla Mirch Paneer Ki Sabzi/Capsicum Indian Cottage Cheese Stir Fry
- Parwal Aloo Sabzi/Pointed Gourd-Potato Stir Fry (No Onion, No Garlic)
- Aloo Mutter Ki Sabzi/Potato-Peas Stir Fry (No Onion-No Garlic)
- Aloo Baigan Ki Sabzi/Potato-Eggplant Dry Curry (No Onion, No Garlic): Indian Style
- Baigan ka Bharta/Spicy Mashed Eggplant-Indian Style
- Aloo Gobhi Sabzi/Potato-Cauliflower with Indian spices
- Jeera Aloo/ Spicy Cumin Potatoes
- Bhindi Masala/Okra Masala Stir Fry
- Bharwan Karela/Stuffed Bitter Gourd Recipe
- Gajar Matar Sabji/ Carrot & Peas Stir Fry- (No Onion, No Garlic)
Cuisine: Indian, North-Indian
Recipe Type: Side-dish
Prep Time: 10 Mins
Cook Time: 30-40 Mins
- Sem/Flat Beans: 1/2 kg
- Potato: 1 medium-sized, peeled, washed & chopped into small cubes.
- Green Chili: 1, finely chopped
- Ginger: 1/2 inch, grated
- Heeng/Asafoetida: A pinch
- Turmeric Powder: 1/4 tsp
- Coriander Powder: 2 tsp
- Red Chili Powder: 1 tsp or as per taste
- Dry Mango Powder: 1 tsp
- Garam Masala Powder: 1/2 tsp
- Cooking Oil: 2 tbsp (I have used mustard oil)
- Salt to taste
- Wash the beans in a colander ahead of time when you have to cook , keep aside & let it dry.
- Once beans are dry, remove the strings. Simply take a bean at a time, then tear the tip of the bean with hands or knife & pull away the string from each side in one motion.
- Once the strings are removed, with side of your hand line up a handful of beans on one side & with a sharp knife chop them in small pieces.
- Heat a kadhai/deep bottomed pan, add oil, once hot add heeng, green chili, ginger, cumin seeds & let it splutter.
- Add chopped beans, potatoes, turmeric powder, salt, mix well & sauté on medium flame for 5-7 mins uncovered. Keep stirring in between.
- Now cover the kadhai with lid & let it cook on low flame for 10 mins. Keep stirring in between.
- Add coriander powder, red chili powder, garam masala powder, mix well & cover again, cook for another 10-15 mins or till beans-potatoes are cooked. Keep stirring in between.
- Add mango powder, mix well & cook for another 10 mins without the lid.
- Turn off the flame, serve hot with dal, chapati, rice & enjoy 😊.