Sem aloo ki sabzi (सेम आलू की सब्ज़ी) is a tasty and popular dry vegetable made from sem beans (Hyacinth) and potatoes. This is a healthy, quick and easy to make recipe. This is a no onion no garlic recipe and can be prepared with few basic Indian spices. This is a vegan and gluten free recipe. This is a simple stir fry recipe which does not take much time to cook.
Sem beans also known as flat beans or broad beans are very nutritious. The beans are one of the delights of vegetarian lovers for their wholesome nutritional properties. They are rich in dietary fibers, antioxidants, vitamins and minerals. Fresh green beans are very low in calories and contain no saturated fat.
Sem beans is a flat green bean with oval seeds inside. To prepare sem aloo ki sabji, first we have to remove the strings from both sides. Open them in between and check if there is any worm inside. So check and clean them. Chop sem and potatoes into small pieces. Stir fry them along with tomatoes and spices. It can be made without tomatoes.
This simple sem aloo ki sabji can be served with any type of paratha or roti along with raita. This dry vegetable can be a part of main course as a side dish.
Try other sabji recipe:
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
250 gm. Sem
2 tomatoes (finely chopped)
1/2 tsp cumin seeds (Jeera)
A pinch of asafoetida (heeng)
1/2 tsp red chili powder
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp dried mango powder
1/4 tsp garam masala
1 tsp coriander leaves (finely chopped)
2 tbsp Mustard oil
Salt as per taste
Wash peel and chop potatoes into small pieces.
Heat oil in a kadhai or pan. Add cumin and heeng. Let them crackle.
Add turmeric powder, sem, potatoes and salt.
Mix well, cover and cook potatoes on low flame till half cooked.
The veggies cook in their own steam and you should not need to add any water.
Meanwhile, wash and chop tomatoes into fine pieces.
Don’t forget to stir once or twice while cooking, so it doesn’t stick to the bottom of the pan.
When it is almost cooked, open the lid and add tomato pieces in the centre.
Cover them and cook on low heat for 2 minutes or till tomatoes get cooked completely.
Now add coriander powder, chilli powder, amchoor powder and garam masala.
Stir well for a few minutes on high flame till spices blend properly with vegetables.
Garnish with coriander leaves and enjoy with paratha or roti.
Sem beans also known as flat beans or broad beans are very nutritious. The beans are one of the delights of vegetarian lovers for their wholesome nutritional properties. They are rich in dietary fibers, antioxidants, vitamins and minerals. Fresh green beans are very low in calories and contain no saturated fat.
Sem beans is a flat green bean with oval seeds inside. To prepare sem aloo ki sabji, first we have to remove the strings from both sides. Open them in between and check if there is any worm inside. So check and clean them. Chop sem and potatoes into small pieces. Stir fry them along with tomatoes and spices. It can be made without tomatoes.
This simple sem aloo ki sabji can be served with any type of paratha or roti along with raita. This dry vegetable can be a part of main course as a side dish.
Try other sabji recipe:
- Aloo ki sookhi sabji
- Mooli Baigan ki sabji
- Aloo Beans ki sabji
- Aloo Gobhi ki sabji
- Kashifal ki sabji
- Aloo Palak ki sabji
- Aloo Methi ki sabji
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
2 medium potatoes250 gm. Sem
2 tomatoes (finely chopped)
1/2 tsp cumin seeds (Jeera)
A pinch of asafoetida (heeng)
1/2 tsp red chili powder
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp dried mango powder
1/4 tsp garam masala
1 tsp coriander leaves (finely chopped)
2 tbsp Mustard oil
Salt as per taste
Instructions:
Wash sem very well. Now break the both ends and de-string the sem. Remove gently by pulling with your finger. Do same with all sem beans. Chop them into small pieces.Wash peel and chop potatoes into small pieces.
Heat oil in a kadhai or pan. Add cumin and heeng. Let them crackle.
Add turmeric powder, sem, potatoes and salt.
Mix well, cover and cook potatoes on low flame till half cooked.
The veggies cook in their own steam and you should not need to add any water.
Meanwhile, wash and chop tomatoes into fine pieces.
Don’t forget to stir once or twice while cooking, so it doesn’t stick to the bottom of the pan.
When it is almost cooked, open the lid and add tomato pieces in the centre.
Cover them and cook on low heat for 2 minutes or till tomatoes get cooked completely.
Now add coriander powder, chilli powder, amchoor powder and garam masala.
Stir well for a few minutes on high flame till spices blend properly with vegetables.
Garnish with coriander leaves and enjoy with paratha or roti.
Tips:
- Always choose nice green beans that are fresh.
- You may skip tomatoes.
- Adjust spices according to your taste.
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