Sem Ki Phalli & Potato Recipe – Authentic Indian Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Sem Ki Phalli & Potato Recipe – Authentic Indian Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sem Ki Phalli and Potato Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a simple, comforting vegetable curry that’s packed with flavour, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Sem Ki Phalli and Potato curry is more than just a meal; it’s a little piece of home. It’s wonderfully easy to make, even on a busy weeknight, and uses ingredients that are readily available. The combination of the slightly tangy sem ki phalli with the soft potatoes in a fragrant, spiced gravy is just chef’s kiss! Plus, it’s a fantastic way to add some unique Indian flavours to your dinner rotation.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 250 gms Sem Ki Phalli (trimmed, slit, cut into 1-inch pieces)
• 2 medium Potatoes (peeled, cubed)
• 1 whole Onion (sliced)
• 0.5 tbsp Ginger-Garlic paste
• 0.25 tbsp Roasted Coriander powder
• 1 tbsp Red chili powder
• 0.25 tbsp Turmeric powder
• Salt to taste
• Oil as needed
• 2 tbsp Coriander leaves (minced)
• 1 tbsp Kasuri Methi (dry fenugreek)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sem Ki Phalli: A Unique Vegetable
Sem ki phalli, also known as hyacinth beans, have a slightly grassy, bean-like flavour. They’re a bit of a hidden gem in Indian cuisine! Make sure to trim and slit them before cooking to help them cook evenly and absorb the flavours.

Potato Varieties for Best Results
I prefer using Yukon Gold or red potatoes for this curry. They hold their shape well during cooking and have a lovely creamy texture. But honestly, any potato you have on hand will work!

The Importance of Kasuri Methi
Don’t skip the kasuri methi! It adds a beautiful, smoky aroma and a unique flavour that really elevates the dish. Crush it between your palms before adding it to release its fragrance.

Regional Variations in Spice Levels
Spice levels vary hugely across India! I’ve given a standard amount of red chili powder, but feel free to adjust it to your liking (more on that later!).

Oil Choices for Authentic Flavor
Traditionally, this curry is made with mustard oil. However, vegetable oil or sunflower oil work perfectly well if you don’t have mustard oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim and cut the sem ki phalli into 1-inch pieces. Give them a good rinse along with the potato cubes.
2. Heat some oil in a pressure cooker or a heavy-bottomed pan. Add the sliced onions and sauté until they turn translucent and slightly golden.
3. Add the ginger-garlic paste and fry for about a minute until fragrant. Now, toss in the potatoes, sem ki phalli, red chili powder, turmeric powder, and salt. Stir-fry everything for 3-4 minutes, letting the spices coat the vegetables.
4. Pour in 1 cup of water, cover, and cook until the potatoes are tender. If you’re using a pressure cooker, cook for about 2 whistles.
5. Once cooked, stir in the roasted coriander powder and kasuri methi. Let it simmer for a few minutes until the gravy thickens to your desired consistency.
6. Finally, garnish with fresh, minced coriander leaves and serve hot with rice or roti.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Right Consistency
If the gravy is too thick, add a splash of hot water. If it’s too thin, simmer uncovered for a few more minutes.

Preventing Potatoes from Disintegrating
Don’t overcook the potatoes! They should be tender but still hold their shape.

Blooming the Spices for Maximum Flavor
Sautéing the spices in oil for a minute or two really helps to release their aromas and flavours.

Using a Pressure Cooker vs. a Pot
A pressure cooker speeds up the cooking process significantly. If you’re using a pot, you’ll need to simmer for about 20-25 minutes, or until the potatoes are tender.

Adjusting Spice Levels to Your Preference
Start with less chili powder and add more to taste. A pinch of cayenne pepper can also add a nice kick!

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Reduce red chili powder to ¼ tsp.
* Medium: Use 1 tsp red chili powder.
* Hot: Add ½ tsp cayenne pepper along with 1 tbsp red chili powder.

Festival Adaptations (Navratri, Diwali)
During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, you can add a touch of sweetness with a pinch of sugar.

Serving Suggestions

This Sem Ki Phalli and Potato curry is incredibly versatile. It’s fantastic with:

• Steaming hot rice – a classic pairing!
• Warm rotis or parathas – perfect for soaking up the gravy.
• A side of raita (yogurt dip) – to cool down the palate.
• A simple salad – for a complete and balanced meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

What is Sem Ki Phalli and where can I find it?
Sem ki phalli, or hyacinth beans, are a long, flat bean commonly used in Indian cuisine. You can find them at Indian grocery stores or online.

Can I use frozen Sem Ki Phalli in this recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the curry.

How can I adjust the thickness of the gravy?
Add a splash of hot water to thin it out, or simmer uncovered for a few minutes to thicken it.

What is the best way to roast coriander powder at home?
Dry roast coriander seeds in a pan over medium heat until fragrant. Let them cool completely, then grind them into a fine powder.

Can this dish be made ahead of time?
Absolutely! You can make the curry a day or two in advance. The flavours will develop even more, and it’ll be ready to go when you are.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen.