Dhaba-style Aloo Sem ki Sabji or spicy bean potato gravy or Flat Bean Potato Gravy Recipe is a flavorful and aromatic dish that fills your kitchen with delicious aromas. This aloo sem ki sabji curry pairs perfectly with roti, paratha, or rice.
Let’s dive into this easy-to-follow recipe!
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About Aloo Sem ki Sabji Recipe
Dhaba-style aloo sem ki sabji or Bean Potato Curry, also called Aloo Seem Ki Sabzi, aalu aur sem ki sabji,aalu sem ki sabji etc, is a tasty and aromatic dish inspired by the simple yet flavorful cooking methods of Indian roadside restaurants, known as dhabas.
This aloo sem ki sabji curry combines the earthy taste of beans (seem) and the soft, comforting flavor of potatoes, all cooked in a spicy, rich gravy that is sure to make your mouth water.
This aloo sem ki sabji recipe is special because of its simplicity and use of traditional Indian spices.
The beans and potatoes are first lightly fried, which brings out their natural flavors and makes them even more delicious.
The masala, made with onions, tomatoes, ginger-garlic paste, and a mix of spices, is cooked slowly until the oil separates, filling your kitchen with an amazing aroma.
The result is a perfect mix of soft potatoes, tender beans, and a thick, flavorful gravy.
One key ingredient in this dish is mustard oil, which is often used in North Indian cooking, especially at dhabas.
Mustard oil has a slightly strong, nutty flavor that makes the dish taste authentic.
If you prefer, you can use other oils, but mustard oil is the best choice for that traditional dhaba flavor.
This aloo sem ki sabji curry is very versatile and goes well with Indian bread like roti or paratha, or even with plain steamed rice.
Its bold flavors make it great for both lunch and dinner.
It’s also a healthy dish, as beans are full of fiber, vitamins, and minerals, while potatoes add a hearty and satisfying touch.
The aloo sem ki sabji recipe is easy to follow, so even beginners can try it.
Frying the vegetables and slowly adding the spices step by step ensures that the flavors build up beautifully.
Cooking the curry on low heat allows the spices to blend perfectly with the vegetables, creating a dish that is both rich and comforting.
Dhaba-style aloo sem ki sabji or Bean Potato Curry isn’t just a dish, it’s a celebration of Indian roadside cooking.
It brings the rustic charm of dhabas to your kitchen, letting you enjoy their bold and traditional flavors right at home.
Whether you love classic Indian curries or want to try something new, this recipe is a must-try.
It’s perfect for family meals, celebrations, or even casual dinners.
With its vibrant flavors, beautiful colors, and wholesome ingredients, this curry is sure to impress everyone at the table.
Try this easy and delicious Dhaba-style aloo sem ki sabji or Bean Potato Curry today.
It will remind you of the warm, flavorful dishes served at Indian roadside dhabas, where every meal is made with love and care.
Ingredients List of Aloo Sem ki Sabji
- Beans (Seem): 400 grams, washed and cut
- Potato: 1 large, peeled and cut into long pieces
- Onion: 1, finely chopped
- Tomatoes: 2, roughly chopped
- Green Chilies: 2, slit
- Ginger-Garlic Paste: 1.5 teaspoons
- Mustard Oil: As needed (or any cooking oil)
- Dry Red Chili: 1
- Cumin Seeds: 1 teaspoon
- Turmeric Powder: ½ teaspoon
- Kashmiri Red Chili Powder: ½ teaspoon
- Coriander Powder: 1 teaspoon
- Asafoetida (Hing): A pinch
- Spicy Red Chili Powder: ½ teaspoon
- Salt: To taste
- Coriander Leaves: A handful, chopped
- Water: As needed
Step-by-Step Method:
Preparation
Wash the beans thoroughly.
Check for any insects and trim the edges before cutting.
Heat mustard oil in a pan.
Once hot, fry the potato slices until golden. Remove and set aside.
In the same pan, lightly fry the beans and set them aside.
Making the Masala Base
Add more mustard oil to the pan.
Once hot, add dry red chili and cumin seeds.
Let them crackle.
Add chopped onions and green chilies.
Saute until the onions turn golden brown.
Add ginger-garlic paste and saute on low heat until the raw aroma disappears.
Spice It Up
Add turmeric powder, Kashmiri red chili powder, and saute for a few seconds.
Add chopped tomatoes, coriander powder, and asafoetida.
Mix well and cook on medium heat until the tomatoes are soft.
Add spicy red chili powder, cumin powder, and salt.
Mix everything well and cook until the oil separates from the masala.
Combine and Cook
Add the fried potatoes and beans to the masala.
Mix well so that the vegetables are coated with the spices.
Add 1-1.5 glasses of water for the gravy.
Adjust the consistency as needed.
Cover the pan and cook on low heat for 5 minutes.
Final Touch
Open the lid and check if the potatoes are cooked.
If needed, cook for another minutes on medium heat.
Garnish with chopped coriander leaves and mix well.
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Pro Tips for Dhaba-Style Aloo Sem Ki Sabji
Choose Fresh Ingredients: Use fresh beans and potatoes for the best taste and texture.
Check the beans for any insects before cutting.
Mustard Oil Magic: Mustard oil adds an authentic dhaba-style flavor.
Heat it until it starts to smoke slightly before cooking to remove the raw taste.
Fry Vegetables First: Lightly frying the beans and potatoes before adding them to the curry enhances their flavor and prevents them from becoming mushy.
Perfect Masala Base: Cook the masala (spices, onions, and tomatoes) until the oil separates.
This step ensures a rich and aromatic gravy.
Control the Spice Level: Adjust the quantity of red chili powder and green chilies according to your spice tolerance.
Consistency Matters: Add water gradually to achieve your desired gravy consistency.
For a thicker curry, reduce the water and cook uncovered towards the end.
Cook on Low Heat: Simmer the curry on low heat.
Cooking slowly allows the spices to infuse into the vegetables for a richer taste.
Don’t Skip Hing: A pinch of asafoetida (hing) adds a subtle depth of flavor, enhancing the overall taste of the curry.
Balance the Flavors: Taste the curry before serving and adjust the salt or spices if needed to ensure a perfectly balanced dish.
Garnish Generously: Freshly chopped coriander leaves not only add a burst of color but also enhance the aroma and flavor of the curry.
Serve Hot: This curry tastes best when served hot with fresh rotis, parathas, or steamed rice.
Make Ahead: The curry tastes even better after a few hours as the flavors deepen.
You can prepare it in advance and reheat before serving.
Follow these tips to create a delicious and authentic dhaba-style bean potato curry that everyone will love!
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Notes ( Aloo Sem Ki Sabji)
Bean Preparation: Ensure the beans are thoroughly washed and free of any insects before cutting.
Trim the ends for a clean finish.
Oil Alternative: If mustard oil is unavailable, you can use any neutral cooking oil, but the authentic flavor may differ.
Spice Adjustment: Modify the spice levels to suit your family’s preferences, especially if serving to kids or those with low spice tolerance.
Tomato Substitution: If fresh tomatoes are unavailable, you can use canned tomatoes or tomato puree as an alternative.
Cooking Time: Depending on the size of the potato pieces, the cooking time may vary.
Check periodically to ensure they are cooked evenly.
Consistency Control: If you prefer a drier curry, reduce the water quantity and cook uncovered towards the end.
Storage: Leftovers can be refrigerated in an airtight container for up to 1 day.
Reheat on low heat and add a splash of water if the curry thickens too much.
Serving Suggestions: Pair this curry with freshly made roti, paratha, or steamed rice for a complete meal.
These notes will help you customize the recipe and ensure a seamless cooking experience.
Health Benefits
- Beans: Rich in dietary fiber, vitamins, and minerals that promote gut health.
- Potatoes: A good source of carbohydrates and potassium.
- Mustard Oil: Contains healthy fats and has antibacterial properties.
FAQs for Dhaba-Style Aloo Sem Ki Sabji
What is Dhaba-style cooking?
It’s rustic Indian cooking served at roadside eateries, known for bold and spicy flavors.
Can I use frozen beans for thisAloo Sem Ki Sabji recipe?
Yes, thaw the beans before using them.
What type of beans is used in this Aloo Sem Ki Sabji curry?
Seem (broad beans) is commonly used, but you can substitute with other beans.
Can I skip the potatoes?
Yes, but potatoes add a hearty texture to the curry.
What oil is best for this Aloo Sem Ki Sabji recipe?
Mustard oil is recommended for authentic flavor, but any cooking oil works.
Is this curry Aloo Sem Ki Sabji spicy?
It has medium spice, but you can adjust chili levels to your preference.
What can I serve with this Aloo Sem Ki Sabji curry?
Serve it with roti, paratha, steamed rice, or naan.
Can I add other vegetables?
Yes, carrots, peas, or bell peppers can be added for variety.
How long can I store this Aloo Sem Ki Sabji curry?
Store in the fridge for up to 2 days in an airtight container.
Is this dish Aloo Sem Ki Sabji vegan?
Yes, if no dairy is used, it’s vegan-friendly.
Can I use garlic paste instead of fresh garlic?
Yes, garlic paste works fine.
What does frying the vegetables do?
It enhances their flavor and prevents them from becoming mushy.
Can I skip asafoetida (hing)?
Yes, it’s optional, but it adds a unique flavor.
Can I make this curry Aloo Sem Ki Sabji in advance?
Yes, the flavors improve if made a few hours ahead.
How do I reduce the oil in this Aloo Sem Ki Sabji recipe?
Use less oil and cook on low heat to prevent sticking.
Can I use canned tomatoes?
Yes, canned tomatoes can replace fresh ones.
Is this Aloo Sem Ki Sabji recipe gluten-free?
Yes, it is naturally gluten-free.
Can I add coconut milk for creaminess?
It’s not traditional but can add a rich flavor.
How can I make the gravy thicker?
Cook uncovered to reduce water or mash some potatoes into the gravy.
Can I replace cumin seeds with powder?
Yes, but seeds give a better aroma.
Is mustard oil safe to use?
Yes, it’s safe and healthy when heated to its smoking point.
How do I avoid overcooking the beans?
Cook them lightly to maintain a tender texture.
Can I use a pressure cooker?
Yes, but cook vegetables briefly to avoid overcooking.
What’s the best way to cut beans?
Wash thoroughly, remove strings if needed, and cut into 2-inch pieces.
Can I use ghee instead of oil?
Yes, ghee adds a rich flavor but alters the authentic taste.
Why does the oil separate from the masala?
It’s a sign that the spices are well-cooked.
Can I make this less spicy for kids?
Reduce the red chili powder and green chilies for a milder taste.
Can I add garam masala?
Yes, a pinch at the end enhances the flavor.
How can I garnish this Aloo Sem Ki Sabji curry?
Top with fresh coriander leaves for a burst of freshness.
In Short, This dhaba-style spicy bean potato curry is a crowd-pleaser that you can enjoy with any Indian bread or rice.
Its rich flavors and simple preparation make it a must-try for every home cook.
Prepare it today and impress your family with your culinary skills.
Enjoy your flavorful meal and don’t forget to share your feedback. 😊
Recipe Card:
Dhaba Style Delicious Aloo Sem ki Sabji | Flat Bean Potato Gravy Recipe
Ingredients
Ingredients List of Aloo Sem ki Sabji
- Beans Seem: 400 grams, washed and cut
- Potato: 1 large peeled and cut into long pieces
- Onion: 1 finely chopped
- Tomatoes: 2 roughly chopped
- Green Chilies: 2 slit
- Ginger-Garlic Paste: 1.5 teaspoons
- Mustard Oil: As needed or any cooking oil
- Dry Red Chili: 1
- Cumin Seeds: 1 teaspoon
- Turmeric Powder: ½ teaspoon
- Kashmiri Red Chili Powder: ½ teaspoon
- Coriander Powder: 1 teaspoon
- Asafoetida Hing: A pinch
- Spicy Red Chili Powder: ½ teaspoon
- Salt: To taste
- Coriander Leaves: A handful chopped
- Water: As needed
Instructions
Step-by-Step Method:
Preparation
- Wash the beans thoroughly.
- Check for any insects and trim the edges before cutting.
Heat mustard oil in a pan.
- Once hot, fry the potato slices until golden. Remove and set aside.
- In the same pan, lightly fry the beans and set them aside.
Making the Masala Base
- Add more mustard oil to the pan.
- Once hot, add dry red chili and cumin seeds. Let them crackle.
- Add chopped onions and green chilies.
- Saute until the onions turn golden brown.
- Add ginger-garlic paste and saute on low heat until the raw aroma disappears.
Spice It Up
- Add turmeric powder, Kashmiri red chili powder, and sauté for a few seconds.
- Add chopped tomatoes, coriander powder, and asafoetida.
- Mix well and cook on medium heat until the tomatoes are soft.
- Add spicy red chili powder, cumin powder, and salt.
- Mix everything well and cook until the oil separates from the masala.
Combine and Cook
- Add the fried potatoes and beans to the masala.
- Mix well so that the vegetables are coated with the spices.
- Add 1-1.5 glasses of water for the gravy.
- Adjust the consistency as needed.
- Cover the pan and cook on low heat for 7-8 minutes.
Final Touch
- Open the lid and check if the potatoes are cooked.
- If needed, cook for another 5 minutes on medium heat.
- Garnish with chopped coriander leaves and mix well.
Video
Notes
- Bean Preparation: Ensure the beans are thoroughly washed and free of any insects before cutting. Trim the ends for a clean finish.
- Oil Alternative: If mustard oil is unavailable, you can use any neutral cooking oil, but the authentic flavor may differ.
- Spice Adjustment: Modify the spice levels to suit your family's preferences, especially if serving to kids or those with low spice tolerance.
- Tomato Substitution: If fresh tomatoes are unavailable, you can use canned tomatoes or tomato puree as an alternative.
- Cooking Time: Depending on the size of the potato pieces, the cooking time may vary. Check periodically to ensure they are cooked evenly.
- Consistency Control: If you prefer a drier curry, reduce the water quantity and cook uncovered towards the end.
- Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat on low heat and add a splash of water if the curry thickens too much.
- Serving Suggestions: Pair this curry with freshly made roti, paratha, or steamed rice for a complete meal.
Nutrition Chart per Serving
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 24 g |
| Protein | 4 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 350 mg |
| Vitamin A | 15% of RDI |
| Vitamin C | 20% of RDI |
| Iron | 8% of RDI |
| Calcium | 4% of RDI |