Dry Saim (broad beans) Aaloo

“Dry Saim (broad beans) Aaloo” is a simple yet flavourful Indian stir-fry dish made with sem beans (flat green beans) and potatoes (aloo). I often enjoyed as a side dish with Chapati or Dal–Rice.

The dish is prepared by sautéing sem beans and potatoes with a blend of aromatic spices, resulting in a dry, mildly spiced vegetable dish. Its minimal use of oil and spices makes it a light yet satisfying meal, perfect for everyday cooking. The earthy flavour of sem beans combined with the soft texture of potatoes creates a wholesome and nutritious dish, enjoyed by both young and old alike.

Ingredients:

• Saim/sem ki phalli (Broad beans): 250 gm (tender)
• Aaloo (Potato): 100 gm.
• Asafoetida: one pinch
• Cumin seed: half teaspoon
• Poppy seed: 1 tablespoon
• Red chilli: 2 no.
• Salt: one teaspoon
• Turmeric powder: 1 teaspoon
• Chilli powder: 1 teaspoon
• Dry mango powder (optional): 1 teaspoon
• Mustard oil/olive oil: 2 tablespoon

Preparation:

1. Trim the both ends of the Saim; remove Strings from each bean, split into two, and cut into small pieces. keep aside.
2. Wash and peel off the potato; chop potato into small pieces.

Method:

1. Heat 2 tablespoon of oil in a heavy bottom pan; add cumin seeds, poppy seed, red chilli and asafoetida, let it sputter for few seconds, add a pinch of turmeric powder.
2. Put chopped potatoes and Saim ki phalli in the oil, stir fry on low flame; fry until half done, (About 5-7 minutes), add chilli powder, coriander powder, turmeric powder and salt.
3.  Cook for another 3-5 minutes or until vegetables are done; add dry mango powder (optional) and fry for a minute .
4.  Now, delicious “Dry Saim (broad beans) Aaloo” is ready to serve with “Dost Paratha“, “Spring Onion Paratha“, “Pumpkin Paratha“, “Kalongi Ajwain Paratha” or “Steamed Rice” as a side dish.

   

   

   

   

   

   

   

   

   

Dry Saim (broad beans) Aaloo by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.