Broad beans and potato fry
Daily Recipes Kitchen Side dish Vegan Vegetarian

Broad Beans and Potato Stir fry

Broad beans and potato stir fry (Sem ki phalli and aloo fry) cooked in a super easy way. This is a simple stir fry that tastes delicious and goes well with roti, chapati or as a side dish for dal and rice.


Sem aloo ki sabzi- Sem Ki phalli or Flat beans/ broad beans are available during winter season. Sem ki phalli is a flat bean with oval seeds inside . When the Sem phalli ripens the seeds turn purplish dark or brown in color but still both the beans and the seeds are edible.

HOW TO CLEAN SEM KI PHALI/ BROAD BEANS

To prepare broad beans, you will need to remove the fibrous string that runs along the outer length of the beans. The easiest way to do this is by snipping a small piece on the top of the bean and then using that to pull out the string from the side. Do this on both sides of the beans. Once you have pulled out all the tough strings, just chop the bean into about Ā½ to 1 inch pieces. You are now ready to cook it.

Broad Beans and Potato Stir fry

Recipe by Syed AsmaCourse: Side dishCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Broad beans and potato stir fry (Sem ki phalli and aloo fry) cooked in a super easy way. This is a simple stir fry that tastes delicious and goes well with roti, chapati or as a side dish for dal and rice.

Ingredients

  • Broad Beans – 2 cups, Chopped

  • Potato – 1 big sized, Cubed

  • Oil – 1 tbsp

  • Mustard seeds – 1 tsp

  • Curry leaves – 1 sprig

  • Onion – 1 small, Diced

  • Dry Coconut – 2 tbsp, Grated

  • Garlic – 5 Cloves

  • Chili powder – 2 tsp

  • Salt – To taste

Directions

  • Bring water to boil in a pot and add chopped broad beans and cubed potatoes. Cook them until they are al dente that is until they are just done. Strain the water and keep the cooked broad beans and potatoes aside.
  • Meanwhile, in a mixer jar add grated dry coconut, garlic cloves, chili powder, salt and grind to make fine powder. Keep this coconut masala powder aside
  • Heat oil in a pan and once the oil is hot, add mustard seeds and curry leaves.
  • Once the mustard seeds splutter, add diced onions.
  • Saute until the onions turn translucent, then add the ground coconut masala powder.
  • Cook for 2 minutes on medium flame and then add the cooked broad beans and potato. Mix everything well and cover and cook for another 5 minutes and turn off the flame.
  • The broad beans and potato stir fry is ready

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