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Perfectly spiced Sem ki Phalli aur Aloo with fluffy Phulka – a fiber-rich, mom's recipe style comfort food!

A simple, homestyle North Indian stir-fry featuring tender broad beans and soft potatoes cooked in a fragrant blend of everyday spices. This comforting dish pairs perfectly with hot rotis and a side of dal for a wholesome meal.
Serving size: 1 cup

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 2 phulkas




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Perfectly spiced Sem ki Phalli aur Aloo with fluffy Phulka – a fiber-rich, mom's recipe style comfort food!
This hyderabadi dish is perfect for dinner. With 473.93 calories and 15.65g of protein per serving, it's a high-fiber option for your meal plan.
Prepare the vegetables. Wash the broad beans (sem), trim the ends and tough side strings, and chop them into 1-inch pieces. Peel the potatoes and cut them into 1/2-inch cubes. Finely chop the onion and tomatoes. Keep everything ready.
Sauté the aromatics. Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's lightly smoking. Reduce the heat slightly, add the cumin seeds and asafoetida. Once the seeds splutter (about 30 seconds), add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Build the masala base. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears. Then, add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate from the masala.
Cook the vegetables. Add the chopped broad beans and diced potatoes to the pan. Stir gently for 2-3 minutes to coat the vegetables thoroughly with the masala.
Simmer until tender. Pour in 120 ml (1/2 cup) of water, stir, and bring to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and cook for 15-20 minutes. Stir every 5-7 minutes to prevent sticking. The sabzi is done when the potatoes are fork-tender and the beans are cooked through.
Finish and garnish. Once the vegetables are cooked, uncover the pan and sprinkle the garam masala and amchur powder over the top. Mix gently and cook for another minute to allow the flavors to meld. Turn off the heat, garnish with fresh coriander leaves, and serve hot.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve