Sheem Spring Onion Aloo Bhaja is a simple Bengali dish that adds variety to the monotonous meals of daily life. I love the combination of the earthy goodness of broad beans with the slightly sweet flavor of spring onions and the evergreen potato. The mustard oil enhances the taste with the green chilies making it mildly hot. This dish does not need any fancy masala or long cooking, making it a perfect option for my occasional desire to have something other than the regular potato fry as an accompaniment to my meals.
Recipe Snapshot:
- Sheem Spring Onion Aloo Bhaja is one favorite vegetarian dish.
- It needs a few simple spices added to it to enhance its flavor.
- This item is best enjoyed with steamed plain rice with Bengali style masoor dal served alongside.
- Sheem Spring Onion Aloo Bhaja offers a combination of mild sweetness, savoriness, and crunchiness.
- With just 15 minutes for preparation, I take only 25 minutes to cook and serve this dish.
- Other similar recipes are aloo bhaja, sheem aloo bhaja, aloo fulkopi bhaja, and sheem aloo fulkopi bhaja.
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 Chilies: 4-5 (Slit Vertically)
- Turmeric Powder: ½ tsp
- Mustard Oil: 4 tbsp
- 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 tsp of turmeric powder and salt to taste. Add green chilies. Mix well. Cook it for 10 minutes.
(Pro Tip: remove the lid and stir occasionally, so excess moisture evaporates and the bhaja develops a lovely fried texture.)
4. Your homemade sheem spring onion aloo bhaja is ready.
Customise Your Recipe
- I sometimes add a few extra green chilies for more heat.
- When sheem is tender, I use slightly thicker potato slices to keep them intact.
- I have tried adding a few nigella seeds to the mustard oil before mixing in the vegetables. It tastes good.
Sheem Spring Onion Aloo Bhaja Recipe Solutions Guide
Q: Why are my potatoes hard in Step 3?
A: You need to let them cook for a little longer. Test if they are done with a knife. Wait for them to soften properly.
Q: My sheem pieces are still fibrous. How can I fix this?
A: If the broad beans are old, they will need a longer cooking time. In Step 3, you can continue cooking for a little longer and test the beans if they are done.
Q: What if my spring onions stick to the wok during Step 2?
A: Reduce the heat slightly and stir the mixture to prevent the onions from sticking to the wok while the other vegetables are cooking.
Recipe Card
Sheem Spring Onion 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 Chilies: 4-5 Slit Vertically
- Turmeric Powder: ½ tsp
- Mustard Oil: 4 tbsp
- Salt to Taste
Instructions
- Heat a deep wok. Pour 4 tablespoons mustard oil into it.
- Add potatoes, sheem and spring onions to the hot oil. Stir well.
- Add ½ tsp of turmeric powder and salt to taste. Add green chilies. Mix well. Cook it for 10 minutes. (Pro Tip: remove the lid and stir occasionally, so excess moisture evaporates and the bhaja develops a lovely fried texture.)
- Your homemade sheem spring onion aloo bhaja is ready.
