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shree raghunath temple RadioSurabhi 104.9 FM HD4
Sem Aloo Ki Sabzi

By: Unknown
Region: Indian
Dish:Vegetarian - Curries
Servings: 4
Time to Prepare: 20 Mins


Broad Beans - 3 cups or 270 grams
Potato - 2 medium or 1 cup chopped
Onion - 2 medium size
Salt to taste
Chilli Powder - 3/4 tsp or as needed
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Cumin Powder - 1 tsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida/Hing - a pinch
Curry leaves - a sprig


Wash and string the broad beans. Chop it as shown in the picture below (2 cm length).

Wash, peel the skin and chop potatoes into medium sized cubes.

Chop onions and keep it aside. Keep all the seasoning ingredients and spice powder ready.

Heat oil in a heavy bottomed pan/kadai, add mustard seeds, when it sizzles, add cumin seeds, hing and curry leaves.

Add chopped onions and saute until it turns transparent.

Add cubed potatoes, turmeric powder, little salt (for potatoes alone) and saute for 2 minutes on medium heat.

Add 1/4 cup of water and cook covered on medium heat stirring in between for 3-4 minutes.

Add the chopped broad beans and mix well.

Add another 1/4 cup of water and cook covered.

After a few minutes, add all the spice powder mentioned under "spice powder", salt needed and mix well.

Sprinkle water and cook covered, stirring from time to time until the vegetables become tender.

Enjoy delicious broad beans potato curry with rice or with chapati.

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