Aloo Sem: Potato and Broad Beans Curry

9 Nov

Sem is Hindi for broad beans, a variety of beans with a distinct robust flavor. This recipe for aloo sem – i.e. potato and broad beans curry – is the typical way the curry is made in a "pure" vegetarian (no onion or garlic) household in Bihar.

This recipe suits vegan and “vrat” diets as well – no ghee, onions or garlic.

Plenty of photos – one for each step of the recipe this time :-)

Aloo Sem

You Need:

  • Sem (broad beans) – 250 grams
  • Potatoes – 2, boiled
  • Tomatoes – 2, chopped
  • Red chili powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Turmeric powder – a pinch
  • Salt – to taste
  • Mustard seeds – 1 teaspoon
  • Asafoetida – 1/2 teaspoon
  • Mustard oil – 1 tablespoon

How To Make Aloo Sem:

Cut the broad beans into 1-cm long pieces. You might have to destring them as you cut.

Broad Beans

Peel and cut boiled potatoes. [Make sure the potatoes are not hot when you cut them, they turn mushy if you do that.]

Heat mustard oil in a kadhai or skillet. When hot, add mustard seeds and asafoetida. Let mustard seeds splutter.

Potato and Broad Beans, Cooking

Add cut broad beans and chopped tomatoes. Stir, let them cook for 5 minutes on medium flame.

Potatoes and Broad Beans, Cooking

Add potato cubes and spices – turmeric powder, cumin powder, coriander powder, red chili powder and salt.

Potatoes and Broad Beans, Cooking 4

Mix well and continue to cook for another couple of minutes.

Potatoes and Broad Beans, Cooking 5

Add half a cup of water, stir and let it come to a boil.

Potatoes and Broad Beans, Cooking 6

Cover and cook till the broad beans are cooked (5-6 mins).

Potatoes and Broad Beans, Cooking 7

Garnish with chopped coriander leaves. Serve aloo sem curry hot with chapatis.

My meal today: aloo sem curry, chapatis and coriander chutney.

Aloo Sem: Potato and Broad Beans Curry

2 Responses to “Aloo Sem: Potato and Broad Beans Curry”

  1. Subhie November 14, 2012 at 3:53 PM #

    Lov ur space especially shots… Awesome .hapi follow u!glad if u do the same


  2. Tadka Pasta December 6, 2012 at 11:50 AM #

    Yum! I recently started making this subzi and just love the earthiness of it. I think my recipe is the same except that it ends up quite dry and you’ve got a little gravy. Nice shiny kadai too, btw :p

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