Sem Aloo Sabzi
A homestyle dry sabzi where tender green beans and soft potatoes come together with gentle spices. Lightly sautéed with cumin, turmeric, and a hint of red chili, this everyday dish has a fresh, clean taste that pairs beautifully with roti or dal rice. Ready in under 30 minutes with basic pantry staples.
For 4 servings
- prep
Prep the vegetables.
1.Wash the green beans, trim both ends, and cut into 1-inch pieces.2.Peel the potatoes and cut into small cubes, about the same size as the beans.3.Slit the green chili lengthwise.TIPEven-sized cuts ensure everything cooks at the same rate. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat until it shimmers.2.Add cumin seeds and let them crackle for 30 seconds.3.Add the slit green chili and sauté for 15 seconds until fragrant. - saute · ~4 min
Cook the potatoes.
1.Add cubed potatoes to the kadai and stir to coat with oil.2.Sauté for 3-4 minutes until edges begin to turn golden.3.Sprinkle a pinch of salt and turmeric, stir well.TIPSautéing the potatoes first gives them a slight crust and prevents them from getting mushy. - simmer · ~10 min
Add beans and spices.
1.Add the cut green beans to the kadai and stir.2.Sprinkle red chili powder and coriander powder over the vegetables.3.Add the remaining salt and 3 tablespoons of water.4.Stir well, cover with a lid, and cook on low heat for 8-10 minutes.TIPThe lid traps steam which cooks the beans and potatoes through without burning. - saute · ~2 min
Dry out the sabzi.
1.Remove the lid and check if vegetables are tender.2.If any water remains, increase heat and stir-fry for 1-2 minutes until completely dry. - garnish
Garnish with chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut potatoes and beans into uniform 1-inch cubes for even cooking.
- 2Sauté the potatoes first until the edges turn golden to prevent mushiness.
- 3Use a heavy-bottomed kadai or pan to avoid burning the spices during tempering.
- 4Check doneness by piercing a bean with a knife; it should offer slight resistance but feel tender.
- 5For a drier sabzi, let the steam escape completely after covering, then stir-fry uncovered for a minute.
- 6Make ahead: Refrigerate the cooked sabzi for up to 3 days; flavors deepen overnight.
Adapt it for your goals.
Vegan
This recipe is already vegan as written; replace oil with coconut oil or ghee for a richer, non-vegan twist.
spicier kickSpicier kick
Add 1/2 teaspoon of finely chopped fresh ginger along with the green chili, or double the red chili powder for more heat.
low oilLow-oil
Reduce oil to 1/2 tablespoon and add an extra tablespoon of water during sautéing; use a non-stick pan to prevent sticking.
protein boostProtein boost
Toss in 1/2 cup of boiled chickpeas or paneer cubes along with the beans for a more filling meal.
Why this is on our healthy list.
High in dietary fibre
Green beans and potatoes are both good sources of fibre, which supports healthy digestion and helps maintain steady energy levels.
Rich in vitamins A and C
Green beans provide vitamin C for immune support and vitamin A for eye health, while potatoes contribute additional vitamin C.
Low in fat
This dish uses only one tablespoon of oil, making it a light, low-fat vegetable preparation suitable for everyday meals.
Contains anti-inflammatory turmeric
Turmeric provides curcumin, a compound known for its anti-inflammatory and antioxidant properties.
Frequently asked questions
Yes, frozen beans work well. Thaw and pat them dry before adding to the pan, and reduce the cooking time by about 2-3 minutes since they soften faster.
