Roasted Potatoes and Green Beans (Aloo Sem)
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Roasted Potatoes and Green Beans (Aloo Sem)
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These Elegant Green Beans and Potatoes, rich in savory flavors, made tangy with tomatoes, and spicy with green chilies, are a perfect Thanksgiving side dish. Simmered over the stovetop in a wok, this Indian-styled Aloo Sem is so easy and packed with flavors.
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Ingredients
- 1.5 cups fresh chopped beans 250 gm
- 3-4 medium potato
- 1 medium tomato
- 1.5 tablespoon mustard oil can use any vegetable oil
- 1 small green chili optional
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon Heeng (Asafoetida)
- ½ teaspoon amchur ⅓ teaspoon lemon juice
- salt as per taste
Instructions
- Gather all the ingredients. Trim the ends of the green beans. Chop them in small or large pieces as you like. Peel the washed potatoes and chop them in long slices, though small would work too.In a large pot of water, wash veggies twice. Heat the mustard oil in wok. It is recommended not to consume raw mustard oil. For cooking it, keep the flame high. It takes about 1-2 min. the color of oil would change from dark yellow to transparent light yellow. That indicates that oil is ready for cooking. This high heating of oil would release smoke so make sure your kitchen is airy enough to get rid of that. The oil would take 2-3 min to become warm.
- In the warm (not hot) oil, add Heeng and Cumin Seeds. Once cumin splutters, add spices. Immediately add green chili, chopped beans and potatoes. Give a good mix. Sprinkle salt.Let it be cooked for about 8-10 min on slow flame with lid. Keep sauteing in between for uniform cooking.
- Once the vegetables are tender, add tomatoes and cook it on slow lame for about 4 min.
- Sprinkle raw mango powder and coriander leaves (optional) and serve the potatoes and green beans with Roti!
Notes
- Use a heavy bottomed wok or else the vegetable may stick to it's bottom.
- To save time, you may trim and chop the beans a day in advance. Make sure to keep it dry in a kitchen cloth in refrigerator (summers) or the kitchen counter in winters.
- Make sure to saute the vegetable in wok at regular gaps.
- Tomatoes (Raw mango powder) are always added at the last as they are citrus and they may hamper the cooking process of any vegetable. Add them once the potatoes are done.
- You may cut the potatoes with spatula to know if they are done. If they are done, they would smoothly chop off. beans take a bit longer than potatoes to cook. When potatoes are done, cook beans for another 3-5 min on slow flame with lid.
- Don't add spice is hot oil or they would get burnt up. Make sure the oil is just warm.
Nutrition Facts
Serving size: people
Servings: 5
Amount per serving
Calories 160
% Daily Value*
Total Fat 4.6g 6%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 27.7g 10%
Dietary Fiber 4.6g 16%
Total Sugars 2g
Protein 3.7g
Vitamin D 0mcg 0%
Calcium 36mg 3%
Iron 2mg 11%
Potassium 701mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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