Aloo Sem: Potato and Broad Beans Curry

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.

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.

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.

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

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

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

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

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

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

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