Introduction

I love making Aloo Sem Phali Sabzi because it is simple and quick. I remember my first time cooking this dish in winter. Fresh potatoes and sem phali make it taste so good.

The best part is that it needs very little preparation. Just cut the vegetables, boil them, and cook with some spices. Let me show you how easy it is!

 

Recipe Details

Portion: 2-3 servings

Preparation Time: 10 minutes

Cooking Time: 20 minutes

 

Ingredients of Achar Wale Aloo Sem

• 250g thick Sem (broad beans)
• 2 medium-sized potatoes
• 2 tbsp mustard oil
• 1 tsp Panch Phoran (cumin, fennel, fenugreek, nigella, mustard seeds)
• 1 onion, finely chopped
• 1 tsp salt (or to taste)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp homemade mango pickle masala
• 2 tbsp water

 

Instructions of Achar Wale Aloo Sem

Step 1: Prepare the Vegetables

Cut the top ends of the sem and peel them slightly. Wash thoroughly.

Peel the potatoes and cut them into quarters.

Ensure both sem and potatoes are in large chunks.

 

Step 2: Blanch the Vegetables

Boil water in a large pot.

Add the sem and blanch for 1 minute to remove bitterness.

Remove the sem and place in cold water.

In the same pot, add potatoes and cook for 3-4 minutes until slightly tender.

 

Step 3: Prepare the Tadka

Heat mustard oil in a pan until smoking point.

Add Panch Phoran and let it crackle.

Add chopped onions and sauté until golden brown.

Sprinkle salt, turmeric, and red chili powder. Cook for 2 minutes.

 

Step 4: Add the Pickle Masala

Add mango pickle masala and mix well.

Pour a little water to prevent spices from burning and let it combine.

 

Step 5: Cook the Vegetables

Add blanched potatoes and sem into the pan.

Toss everything well so the vegetables get coated with the masala.

Sprinkle some water, cover, and cook on low heat for 5 minutes.

 

Step 6: Final Touch & Serve

Check if potatoes are soft and masala is well-coated.

Turn off the heat and let it sit for 2 minutes before serving.

Serve hot with roti or paratha.

 

 

About the Recipe

This dish is best made with thick sem phali. Thin ones do not work well. Sem phali has a little bitterness, but boiling removes it.

First, I boil the sem phali for one minute. Then, I boil the potatoes for three to four minutes. This makes sure both are soft and ready for cooking.

The special part of this recipe is the achari masala. It gives a strong and tasty flavor. I prefer using homemade mango pickle masala because it has fennel seeds and kalonji.

Cooking everything together for five minutes blends the flavors well. The dish is colorful, tasty, and perfect with roti or rice.

 

Cooking Tips

• Use thick sem phali for the best taste.
• Boiling removes the bitterness from sem phali.
• Do not overcook the potatoes. They should be firm.
• Cook on medium heat to avoid burning the masala.
• Use mustard oil for an authentic taste.

 

Pairing Guide

Aloo Sem Phali Sabzi tastes best with hot rotis. You can also enjoy it with plain rice and dal.

A glass of buttermilk or lassi makes a great drink with this meal. It balances the spices and adds freshness.

 

Frequently Asked Questions

1. What kind of sem phali should I use?

Thick sem phali is best because it holds the flavor well.

2. Can I skip boiling the sem phali?

No, boiling removes bitterness and keeps it green.

3. Can I use any pickle masala?

Yes, but homemade mango pickle masala works best.

4. Why do we use mustard oil?

Mustard oil gives an authentic, slightly spicy taste.

5. How do I keep the masala from burning?

Cook on medium heat and add a little water if needed.

6. Can I make this dish in a pressure cooker?

It is best to cook in a pan as new potatoes cook fast.

7. What can I serve with this sabzi?

It goes well with roti, rice, dal, and buttermilk.

8. How do I store leftovers?

Keep in an airtight container in the fridge for a day.

9. Can I add other vegetables?

Yes, but the real taste comes from just potatoes and sem phali.

10. How do I make the dish spicier?

Add more chili powder or use a spicy pickle masala.