Saturday, 30 March 2013

Banarasi Sem Aloo

Potatoes mix well with almost anything, here I have mixed them with Beans, which seems to be one of the few vegetables in abundance these days at the local supermarkets. I am sure most of it has been imported from the warmer climates of the African continent. There are so many different ways one can make Sem Aloo, but this dish originates from Banaras. I suspects the Bihari version is not different. I use French beans for this dish but I guess one could use any other variety. It is slightly spicy and for a change I quite like it. They go very well with puris (deep fried bread).

  • 200 gms French Beans cut to 1 cm length
  • ½ tsf Fenugreek (Methi) seeds
  • 2 medium sized Potatoes cut into small pieces
  • 1 small Onion cut small pieces
  • ½ tsf Garlic paste
  • ¼ tsf Turmeric (Haldi) powder
  • 1 tsf Salt (to taste)
  • ½ tsf Coriander (Dhania) powder 
  • ¼ tsf Cumin (Jeera) powder
  • ¼ tsf chilli powder.
  • ¼ tsf Garam Masala
  • 3 tbsf Oil
  1. Heat the oil in a heavy pan or wok.
  2. When oil is hot put the Methi seeds and fry till they turn dark.
  3. Add onion and garlic paste and fry till golden brown.
  4. Add salt, turmeric, chilli powder, coriander powder, cumin powder and garam masala and fry for a couple of minutes.
  5. Add the potatoes, mix well with the masala and cook on low heat with the pan covered. From time to time stir so that potatoes don't catch at the bottom. 
  6. When potatoes are half cooked usually 15-20 minutes, add the cut beans mixing well and once again cook with covered lid till potatoes are soft. 
  7. dry off any excess fluids with the uncovered pan.

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