Vegan Sem Ki Sabzi (Potato & Flat Beans Stir‑Fry)

🛒 Ingredients

• #Main Ingredients;
• 250g fresh flat beans (sem / val papdi / broad beans), trimmed, strings removed, cut into 1‑inch pieces
• 2 medium potatoes, peeled and cut into small cubes
• 1 small onion, finely chopped (optional)
• 1 green chilli, slit or minced (adjust to taste)
• #Spices & Seasoning;
• 1 tsp cumin seeds,, ¼ tsp turmeric powder
• ½ tsp red chilli powder (adjust to taste),, 1 tsp coriander powder
• ½ tsp roasted cumin powder,, ½ tsp dry mango powder (amchur, optional, for bright tang)
• Salt to taste,, Pinch of asafoetida (hing, optional)
• #Cooking & Garnish;
• 1.5 tbsp coconut oil or neutral cooking oil
• Fresh coriander leaves for garnish

👩‍🍳 Instructions

1. 1

   Prep: Wash flat beans well; snap off the ends and peel away any tough side strings, then cut into even pieces. Peel and cube potatoes so they match the size of the beans for even cooking.

2. 2

   Temper: Heat oil in a pan or kadhai over medium heat. Add cumin seeds; once they sizzle, add asafoetida and green chilli. Sauté for 30 seconds until fragrant.

3. 3

   Sauté base: Add chopped onion (if using) and fry until soft and pale golden.

4. 4

   Cook vegetables: Add potato cubes, turmeric, and salt. Toss well, cover, and cook on low‑medium heat for 5–6 minutes. Add the prepared flat beans, mix gently, cover again, and cook for another 10–12 minutes, stirring occasionally, until both vegetables are tender but still hold their shape.

5. 5

   Spice & finish: Remove the lid, add red chilli powder, coriander powder, roasted cumin powder, and amchur (if using). Increase heat slightly and stir‑fry for 2–3 minutes to blend flavours and crisp the edges lightly. Taste and adjust seasoning if needed.

6. 6

   Serve: Garnish with fresh coriander and enjoy hot.