Sheem Spring Onion Aloo Bhaja Recipe

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Sheem, Spring Onion Aloo Bhaja is a Bengali dish that combines three main ingredients: sheem (broad beans), spring onions, and aloo (potato slices). It is a popular vegetarian fried dish enjoyed in Bengali cuisine.

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 fried in a wok or skillet with mustard oil until the vegetables are cooked and the flavors are well blended.

Shim, Spring Onion and Aloo Bhaja

Key Takeaways:

  • Bhaja-Bhuji: Bengalis have a fondness for fried items, and one type of bhaja (fried item) often appears on their daily lunch menu.
  • Daily Affair: While non-veg fries are reserved for special occasions, veg fries are a daily affair in many Bengali households.
  • Popular Choices: Among veg fries, potato, pumpkin, and spring onion fries are hot favorites among Bengalis.
  • Recipe: The recipe shared is for Sheem Spring Onion Aloo Bhaja which combines fried potato slices, shim beans, and spring onions with turmeric powder and green chilies.
  • Serving and Taste: Serve Shim, Spring Onion, and Aloo Bhaja with steamed rice and masoor dal.

The Ingredients:

Shim, Spring Onion and Aloo Bhaja 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.

Adding oil in wok

2. Add potatoes, snow peas and spring onions to the hot oil. Stir well.

Adding potatoes, snow peas and spring onions to the hot oil

3. Add ½ tbl spoon of turmeric powder and salt. Add green chillies. Mix well. Cook it for 10 minutes.

Adding turmeric powder, salt and green chillies

4. Once all the vegetables are done, pour them into a dish. Garnish with a green chilli (preferably red in colour).

Sheem Spring Onion Aloo Bhaja is Ready to Serve

Pro Tips for Making Sheem Spring Onion Aloo Bhaja

Here are some pro tips for making Sheem Spring Onion Aloo Bhaja:

Fresh and Tender Vegetables: Choose fresh and tender sheem (broad beans), spring onions, and potatoes for the best results. Avoid using overgrown or tough sheem beans. Fresh vegetables will have better flavor and texture.

Uniform Slicing: Slice the potatoes into thin, uniform pieces to ensure even cooking and crispy texture. Cut the sheem beans into small, bite-sized pieces for easy eating. Diagonally slice the spring onions for an attractive presentation.

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Preparing the Oil: Heat the mustard oil well before adding the vegetables. Mustard oil has a strong flavor that enhances the dish, but heating it properly removes any raw taste. Ensure the oil is hot enough to prevent the vegetables from becoming greasy.

Seasoning: Use turmeric powder and salt to season the dish. Adjust the amounts to your taste preferences. Turmeric adds color and a warm flavor, while salt enhances the overall taste. Taste and adjust the seasoning if needed.

Fry in Batches: Fry the vegetables in batches to prevent overcrowding the pan. Overcrowding can lower the temperature of the oil and make the vegetables soggy. Fry them in small batches for even cooking and crispiness.

Garnish and Presentation: Garnish the Sheem Spring Onion Aloo Bhaja with a fresh green chili, preferably red in color, for added visual appeal. It adds a pop of color to the dish and enhances the presentation.

Serve Immediately: Sheem Spring Onion Aloo Bhaja is best enjoyed when served immediately after frying. The vegetables will be crisp and flavorful. Serve it as a side dish with steamed rice and dal or as a standalone snack.

Remember to adjust the cooking time and seasonings according to your taste preferences. These pro tips will help you achieve a delicious and well-executed Sheem Spring Onion Aloo Bhaja. Enjoy cooking and savor the flavors!

What to Serve with Sheem Spring Onion Aloo Bhaja?

Sheem Spring Onion Aloo Bhaja is often served as a side dish with steamed rice and dal (lentil soup) in Bengali meals.

It is enjoyed for its simplicity, vibrant flavors, and the characteristic love for fried items in Bengali cuisine.

How Does Sheem Spring Onion Aloo Bhaja Taste?

Shim Spring Onion Aloo Bhaja is a delicious and crispy dish with a combination of textures and flavors.

The sheem (broad beans) provide a slight nuttiness, the spring onions add a mild and slightly sweet taste, and the aloo bhaja (fried potato slices) contribute a savory and crunchy element to the dish.

Sheem Spring Onion Aloo Bhaja Alternatives 

If you’re looking for alternatives to Sheem Spring Onion Aloo Bhaja, here are a few options:

Vegetable Stir-Fry: Instead of using sheem (broad beans), you can try making a mixed vegetable stir-fry with a variety of vegetables such as carrots, bell peppers, broccoli, cauliflower, and beans. Sauté the vegetables with spring onions and potatoes, seasoned with your choice of spices and herbs.

Aloo Bhaja with Different Vegetables: Instead of using sheem, you can make Aloo Bhaja (fried potato slices) with other vegetables such as zucchini, eggplant, or sweet potatoes. Slice the vegetables into thin rounds or strips, fry them until crispy, and season them with salt, chili powder, or any other preferred spices.

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Spring Onion Pakoras: If you enjoy the flavor of spring onions, you can make pakoras (fritters) with them. Prepare a batter using chickpea flour (besan), spices, and water. Dip the spring onion greens in the batter and deep fry until golden and crispy. Serve them as a tasty snack or appetizer.

Aloo Shim Fry: If you still want to incorporate shim (broad beans), you can make a simple Aloo Shim Fry. Cut the shim into small pieces and stir-fry them with potatoes, onions, and spices of your choice. It will give you a different combination of flavors and textures.

Mixed Vegetable Bhaja: Create a mixed vegetable bhaja by combining various vegetables such as carrots, beans, cabbage, and cauliflower. Cut them into thin strips or small florets, fry them until crisp, and season with salt, turmeric, and spices. It will be a flavorful and colorful alternative.

Remember to adjust the cooking time and spices according to the vegetables you choose. These alternatives will give you different variations of fried vegetable dishes that you can enjoy.

Recipe Card

Shim, Spring Onion and Aloo Bhaja

Sheem Spring Onion Aloo Bhaja

By Mita Mondal
Sheem Spring Onion Aloo Bhaja is a Bengali dish that combines three main ingredients: sheem (broad beans), spring onions, and aloo (potato slices). It is a popular vegetarian fried dish enjoyed in Bengali cuisine.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course
Cuisine Indian
Servings 4
Calories 199 kcal

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

Instructions
 

  • Heat a wok and pour in 4 tablespoons of mustard oil
  • Add sliced potatoes, snow peas (shim), and spring onions to the hot oil. Stir well to coat the vegetables evenly.
  • Sprinkle ½ tablespoon of turmeric powder and salt over the vegetables. Add green chilies for a spicy kick. Mix everything thoroughly to distribute the flavors.
  • Cook the mixture on medium heat for approximately 10 minutes, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
  • Once the vegetables are done, transfer them to a serving dish. For added visual appeal, garnish with a green chili, preferably a red-colored one, to create a vibrant contrast.

Video

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Notes

Vegetables: Choose fresh sheem (broad beans), spring onions, and potatoes for the best results. Ensure that the sheem beans are not overgrown or tough. You can also customize the proportions of each vegetable according to your preference.
Slicing: Slice the potatoes into thin, uniform pieces for quick and even frying. Cut the sheem beans into small, bite-sized pieces, and slice the spring onions diagonally. This ensures that all the vegetables cook evenly and have a consistent texture.
Turmeric and Salt: Use approximately ½ tablespoon of turmeric powder and salt, or adjust the amounts according to your taste. Turmeric adds color and flavor to the dish, while salt enhances the overall taste. Feel free to adjust these seasonings to suit your palate.
Green Chilies: Green chilies provide a spicy kick to the dish. Adjust the quantity of green chilies based on your preference for heat. You can deseed the chilies for a milder flavor or use more chilies for an extra spicy version.
Mustard Oil: Mustard oil is commonly used in Bengali cuisine and adds a unique flavor to the dish. Heat the oil well before adding the vegetables to ensure proper frying. If you prefer a milder flavor, you can substitute it with any other cooking oil of your choice.
Garnish: For an attractive presentation, garnish the Sheem Spring Onion Aloo Bhaja with a green chili, preferably one that is red in color. This adds a pop of color and enhances the visual appeal of the dish.
Remember to adjust the seasonings and cooking times according to your preferences and the specific characteristics of the ingredients. These recipe notes will help you achieve a delicious and authentic Sheem Spring Onion Aloo Bhaja. Enjoy your cooking!

Nutrition Info (Estimation Only)

Nutrition Facts
Sheem Spring Onion Aloo Bhaja
Amount per Serving
Calories
 
199
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Sodium
 
887
mg
39
%
Potassium
 
296
mg
8
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
506
IU
10
%
Vitamin C
 
10
mg
12
%
Calcium
 
56
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

You can always make any recipe interesting with your innovative ideas.

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Sprinkle poppy seeds while frying to make the recipe tastier.  This recipe is a unique one and you can definitely make this in a jiffy.

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