Wednesday, 7 December 2011

Aloo Sem (Potato with Broad Beans)

aloo sem

Today's menu was simple, aloo sem, moong dal and phulkas. I like sem and my husband likes to chew on it's seeds. This recipe is simple and healthy. I like to blog about simple everyday cooking and this recipe is my humble attempt at that. If you cook on low heat, you don't need to add any water but if feel the need, you can add 1 tablespoon water while cooking.
Recipe of Aloo Sem
200 gms Sem (Broad Beans/sword beans)
2 aloo (potatoes) - peeled and cubed
Salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder (cayenne pepper)
1/2 tsp garam masala powder
1/2 tsp amchoor (dried mango powder)
1/2 tsp cumin seeds (jeera)
A pinch of hing (asafoetida)
1 tbsp oil (preferably mustard oil)

1. Chop sem with tips removed and stringed.
2. Take a kadhai/wok or a pan and heat mustard oil to the smoking point i.e. till vapors start coming out of it. If you don't like mustard oil, then any other oil will also do. Add cumin seeds and when they change color, add hing.
3. Add sem and aloo. Add salt, red chilli powder, turmeric powder and coriander powder. Mix well and cover. Lower heat to medium- low.
4. Cook till potatoes are tender while stirring occasionally. Turn off the heat and add amchoor and garam masala powder. Mix well. Serve hot aloo sem sabzi with rotis or parathas.

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