Sem Phali Sabji | Lima Beans Stir Fry
Simple stir fry relished with simple dal and Indian skillet flatbreads like phulkas and parathas. This one is a common vegetarian sabji in most Indian households. Usually combined with more veggies like carrots and potatoes and the combination is just perfect. This delicious, wholesome and full of fiber vegetables dish is a must try if not done already. Pretty great option for adult and kids lunchbox dabbas too with phulkas. I love this with my dal chawal though!
How to make it?
Wash and pat dry 200 gms sem phali. Remove the fibrous string that runs along the outer layer in some of these beans. Chop them in 1/4 inch pieces. Wash, peel and cube chop 100 gms carrots and 1-2 medium sized potatoes too.
Heat 1 tbsp oil in a pan. Temper it with 1 tsp cumin seeds and 1/4 tsp asafoetida. Add 1/2 tsp turmeric powder in the oil and immediately add all the chopped veggies together and let it cook covered on slow flame until the vegetables are cooked soft (takes about 15 mins). Add salt to taste. Mix in 1 tsp coriander powder, 1 tsp red chilli powder, 1/3 tsp amchur powder and 1/2 tsp garam masala.
Garnish with lots of chopped coriander leaves and serve with hot chapatis/phulkas/parathas.
Enjoy!!!
If you like this Sem Phali Sabji | Lima Beans Stir Fry recipe, let me know your thoughts in the comments below or connect with me on my Instagram and Facebook handle.
You may also like –
Sem Phali Sabji | Lima Beans Stir Fry
Ingredients
- 200 Gms Sem phali
- 100 Gms Carrots
- 1-2 Pcs Potatoes - medium sized
- 1 Tbsp Oil
- 1 Tsp Cumin seeds
- 1/4 Tsp Asafoetida
- 1/2 Tsp Turmeric powder
- 1 Tsp Coriander powder
- 1 Tsp Red chilli powder
- 1/3 Tsp Amchur powder
- 1/2 Tsp Garam masala
- Salt to taste
- Coriander leaves - chopped to garnish
Instructions
- Wash and pat dry 200 gms sem phali. Remove the fibrous string that runs along the outer layer in some of these beans. Chop them in 1/4 inch pieces. Wash, peel and cube chop 100 gms carrots and 1-2 medium sized potatoes too.
- Heat 1 tbsp oil in a pan. Temper it with 1 tsp cumin seeds and 1/4 tsp asafoetida. Add 1/2 tsp turmeric powder in the oil and immediately add all the chopped veggies together and let it cook covered on slow flame until the vegetables are cooked soft.
- Add salt to taste. Mix in 1 tsp coriander powder, 1 tsp red chilli powder, 1/3 tsp amchur powder and 1/2 tsp garam masala.
- Garnish with lots of chopped coriander leaves and serve with hot chapatis/phulkas/parathas.Enjoy!!!
