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Sem Aloo Ki Sabzi Recipe


Sem Aloo Ki Sabzi Recipe

One of the best parts of the summer is that there are plenty of fruit and vegetables. When vegetables and fruits are abundant, you don’t spend too much time thinking about what to cook and what to eat. If there is nothing at home, there is watermelon, well I’m talking about a Turkish home at least. You can change watermelon with any fruit or vegetable that you can eat any time. For us it is watermelon. We can eat watermelon with cheese and bread any time. And if we have eggplants and green beans our alternatives go for a hundred.

For eggplant recipes, it will be enough to look at the eggplant recipes tag. Green beans with olive oil, fried green beans, green beans with ground beef, and fasulye diblesi are the first bean dishes that come to my mind. All of them are eye-catching and delicious.

Another meal we can add to this list is sem aloo ki sabzi. As you can understand from its name, it is a meal of Indian cuisine. You can think of it like Turkish stewed green bean recipe with Indian spices. If you like green beans and spices in your meals, I have no doubt that you will always cook the green beans in this way. Because after sharing the aloo gobi and chickpea curry recipes, many people were saying that they started cooking cauliflower and chickpeas just that way.

The most common question about the recipe is that I have no coriander, no turmeric, no mustard, what can I use instead. Each spice has a different color, smell and flavor and cannot be used interchangeably, with some exceptions. When the spice changes, the taste and smell of the food also changes. The dish changes when the taste and smell of the food changes. If you want to make this dish, you should use these spices.

I would like to give some examples of some exceptions I have mentioned above. Although allspice and cloves are different spices, their fragrances are quite similar and can be used interchangeably. Although cinnamon and cloves are very different in both taste and smell, and the taste and smell of the food change when used interchangeably, the result is generally successful. For example, when you use allspice instead of cinnamon in apple cookie filling, you will get a nice cookie with a different flavor. The same is true for peppermint and thyme. The taste and smell of what you eat changes but it is still beautiful with a different flavor. But I underline this again that these are exceptions.

This recipe contains two similar exceptions. In the original of the recipe there are two spices that cannot be easily found anywhere; amchoor and asafoetida. Amchoor is mango powder and has a fruity and sour taste. Instead, I prepared the recipe with lemon juice, as lemon juice is a good alternative and much easier to find. But if you can find amchoor, you can use 1/2 teaspoon of amchoor instead of lemon juice. Asafoetida is an Indian spice, which is not very easy to find. I had no chance to experience it, but it is said to be a spice with a very intense smell similar to onion. Therefore, there is onion in the recipe as an alternative to asafoetida. But if you can find it, you can remove the onion and use 1/2 teaspoon of asafoetida instead.

Enjoy the recipe…

Sem Aloo Ki Sabzi Recipe


  • 500 g green beans, chopped finely,
  • 2 potatoes, chopped,
  • 1 onion, chopped finely,
  • 1 tomato, chopped,
  • 1 clove of garlic, crushed,
  • 4-5 tablespoons of olive oil,
  • 2 tablespoons of freshly squeezed lemon juice,
  • 1/2 teaspoon of cumin,
  • 1/2 teaspoon powdered mustard,
  • 1/2 teaspoon coriander,
  • 1/2 teaspoon of turmeric,
  • 1 tiny slice of fresh ginger,
  • 1/2 teaspoon of paprika,
  • 1/2 teaspoon of ground sweet red pepper,
  • Salt,
  • 1 cup of boiling water.


  1. Heat the olive oil in a large pan,
  2. Add cumin and powdered mustard and stir fry until you can smell it,
  3. Add finely chopped onions and crushed garlic and stir fry until tender,
  4. Add the tomatoes and mix them,
  5. Add and mix coriander, turmeric, ginger, chili pepper and ground pepper,
  6. Add the beans and mix,
  7. Cover and cook on low heat until they release your own water and soften a little,
  8. Add the potatoes, 1 cup of water and salt according to your taste and mix,
  9. Cover the lid and cook until the beans and potatoes are soft.

Bon Appetit…


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