Sheem Spring Onion Aloo Bhaja is a Bengali dish that combines three main ingredients: sheem (broad beans), spring onions, and aloo (potato slices) stir fried with simple spices.
In this dish, the sheem (broad beans) is typically cut into small pieces, along with sliced potatoes and spring onions.
The vegetables are then seasoned with turmeric powder, salt, and green chilies for added flavor.
The mixture is stir fried in a wok or skillet with mustard oil until the vegetables are cooked and the flavors are well blended.
Key Takeaways:
- Sheem Spring Onion Aloo Bhaja is one favorite vegetarian dish that falls under the popular bhaja-bhuji category that the Bengalis are most fond of and at least one such item features in their everyday menu.
- This specific dish is very easy to cook and can be made quickly at home with a few simple spices added to it to enhance its flavor. It just needs maintaining the cooking time and proper temperature control.
- This favorite bhaja item is best enjoyed with steamed plain rice with Bengali style masoor dal served alongside.
- Sheem Spring Onion Aloo Bhaja tastes delicious. It is crispy and offers a combination of mild sweetness, savoriness, and crunchiness.
The Ingredients:
- Potatoes: 2 Large Size (Cut Vertically)
- Sheem or Broad beans: 200 gms (Cut into Small Pieces)
- Spring Onion: 200 gms (Cut into Pieces)
- Green Chillies: 4-5 (Slid Vertically)
- Turmeric Powder: ½ tbl spoon
- Mustard Oil 4 tsp
- Salt to Taste
How to Cook Shim Spring Onion Aloo Bhaja (Step by Step Images)?
1. Heat a deep wok. Pour 4 tablespoons mustard oil into it.
2. Add potatoes, snow peas and spring onions to the hot oil. Stir well.
3. Add ½ tbl spoon of turmeric powder and salt. Add green chillies. Mix well. Cook it for 10 minutes.
4. Once all the vegetables are done, pour them into a dish. Garnish with a green chilli (preferably red in colour). Serve it hot along with steamed rice, roti or chapati.
Recipe Card
Sheem Spring Onion Aloo Bhaja
Ingredients
- 200 grams Sheem or Broad beans (cut into small pieces and cleaned)
- 200 grams Spring Onion (cut into pieces and cleaned)
- 2 pieces Potatoes Large (cut and cleaned)
- 5 pieces Green Chilies (slid vertically)
- 0.5 tablespoon Turmeric Powder
- 4 tablespoon Mustard Oil
- Salt to Taste
Video
Notes
- Always pick fresh and tender sheem and spring onions to make this wonderful dish. This will offer the best results. Using tough or overgrown sheem will spoil the taste, flavor, and texture.
- Cutting the vegetables is very important to make this dish. Cut the potatoes into thin slices and make bite-sized pieces of the sheem or broad beans. This will ensure even cooking and ensure crispiness of the dish.
- You can chop the spring onions but it is better to cut them diagonally into bite-seize pieces. This will make the dish look more attractive.
- I use mustard oil to cook this dish. This will add to the authentic taste of the Sheem Spring Onion Aloo Bhaja.
- To get the best results and texture, make sure you fry the vegetables in batches. This will prevent overcrowding the pan and lowering the temperature of the oil to make the vegetables soggy. It will render the right kind of crispiness to the dish with even cooking.
