Indian Sem Ki Phali Recipe

Sem ki phali: Broad beans, also known as sem ki phali, are the star of this dish. They have a unique flavor and texture that pairs well with Indian spices.

Oil: Used for sautéing the spices and beans, adding richness to the dish.

Cumin seeds: These seeds add a warm, earthy flavor and are a common spice in Indian cuisine.

Turmeric powder: This vibrant yellow spice adds color and a subtle earthy flavor.

Red chili powder: Adds heat and a touch of spice to the dish.

Salt: Enhances the flavors of the dish.

Water: Used to cook the beans until they are tender.

When preparing sem ki phali (broad beans), ensure you trim the ends and remove any tough strings along the sides of the beans. This will not only make the dish more enjoyable to eat but also help the spices and flavors penetrate better. Additionally, when adding the cumin seeds to the hot oil, be careful not to burn them as they can turn bitter quickly. Stir them just until they start to splutter and release their aroma before adding the broad beans.

• sem ki phali - Substitute with green beans: Green beans have a similar texture and can absorb flavors well, making them a good alternative.

• oil - Substitute with ghee: Ghee adds a richer flavor and is commonly used in Indian cooking.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor, though slightly sweeter.

• turmeric powder - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, though it will change the dish's flavor profile slightly.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• Allow the sem ki phali to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled broad beans to an airtight container. This helps maintain freshness and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the vegetables fresh and flavorful.
• For longer storage, consider freezing. Place the sem ki phali in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date of preparation. This helps you keep track of how long the dish has been stored.
• When ready to reheat, thaw the sem ki phali in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the broad beans.
• Reheat the dish in a pan over medium heat, adding a splash of water if necessary to prevent drying out. Stir occasionally to ensure even heating.
• Alternatively, you can reheat the sem ki phali in the microwave. Place it in a microwave-safe dish, cover, and heat on medium power, stirring occasionally until heated through.
• Serve the reheated sem ki phali hot with roti or rice, just as you would with freshly prepared broad beans.

• stovetop method: heat a pan over medium heat and add a small amount of oil. Add the leftover sem ki phali and stir occasionally until heated through. This method helps retain the texture and flavor of the broad beans.

• microwave method: place the sem ki phali in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• oven method: preheat your oven to 350°F (175°C). Place the sem ki phali in an oven-safe dish and cover with aluminum foil to keep it moist. Bake for about 10-15 minutes or until heated through.

• steamer method: if you have a steamer, place the sem ki phali in a heatproof dish and steam for about 5-7 minutes. This method helps maintain the moisture and tenderness of the broad beans.

• instant pot method: use the sauté function on your instant pot. Add a small amount of oil and the leftover sem ki phali. Stir occasionally until heated through, which should take about 5 minutes.

• Pan: Used for heating the oil and cooking the broad beans.

• Spatula: Essential for stirring and mixing the ingredients in the pan.

• Measuring spoons: Used to measure out the cumin seeds, turmeric powder, red chili powder, and salt accurately.

• Measuring cup: Needed to measure the water.

• Knife: For trimming and cutting the broad beans if necessary.

• Cutting board: Provides a safe surface for cutting the broad beans.

• Lid: Used to cover the pan while the beans are cooking to ensure they become tender.

• Serving spoon: For serving the cooked dish with roti or rice.

Pre-cut the beans: Chop the sem ki phali in advance and store them in an airtight container in the fridge.

Use a pressure cooker: Cook the broad beans in a pressure cooker to reduce cooking time significantly.

Pre-mix spices: Combine turmeric powder, red chili powder, and salt in a small bowl beforehand.

Batch cooking: Make a larger quantity and store portions in the freezer for quick reheating.

Instant pot: Use an Instant Pot to sauté and cook the beans faster.