Sem ki phali is one of the first vegetables I look for when the winter sabzi arrives. Long, fresh green beans tied in bundles always remind me of my mother’s kitchen, where we would sit together after school, snapping the ends off the beans and pulling the strings while she started the masala. The sound of beans snapping is still one of my favourite kitchen sounds.
This is the simple, everyday way I cook them: whole or long-cut beans simmered gently in a light onion and tomato masala with green chillies, until they are soft but still bright and the gravy turns a glossy orange-red. It is not a heavy dish, so it goes beautifully with hot roti and a bowl of daal or yogurt.
For more simple home-style sabzis, try my gawar ki phali, tori ki sabzi and karela pyaz.
Why You’ll Love This Sem ki Phali
- Light and healthy: mostly vegetables with a little oil.
- Simple ingredients: beans, onion, tomato and everyday spices.
- Quick: ready in about 30 minutes.
- Versatile: serve as a main with roti or as a side with rice and daal.
Ingredients You Need
Sem ki phali (green beans): fresh, firm beans that snap easily. Remove the ends and any strings.
Masala: oil, cumin seeds, onion, garlic, tomatoes, red chilli powder, turmeric, coriander powder and salt.
To finish: long green chillies and a pinch of garam masala.
My Tips for the Best Sem ki Phali
- Choose fresh beans. They should snap cleanly. Limp beans turn chewy.
- Remove the strings. Pull them off when you snap the ends, especially on older beans.
- Cook on low heat with the lid on. The beans steam in the tomato juices and stay tender.
- Use just a little water. Too much water makes the sabzi watery and dulls the colour.
- Add green chillies whole. They give flavour without too much heat.
What to Serve With Sem ki Phali
Hot roti or paratha is the classic pairing. It is also lovely with plain rice and daal, or with a bowl of plain yogurt and achaar for a light lunch.
Storing and Reheating
Keep in the fridge for up to 2 days and reheat in a pan with a splash of water.
Sem ki Phali (Green Beans Masala)
Ingredients
Method
- Heat oil in a pan and add cumin seeds. When they sizzle, add the onion and fry until soft and light golden.
- Add garlic and fry for 30 seconds. Add tomatoes, red chilli powder, turmeric, coriander powder and salt. Cook for 4 to 5 minutes until the tomatoes soften.
- Add the green beans and mix well to coat them in the masala.
- Pour in the water, add the green chillies, cover and cook on low heat for 15 to 18 minutes until the beans are tender.
- Uncover, cook for 2 to 3 minutes until the gravy is glossy, sprinkle garam masala and serve hot with roti.
Notes
Frequently Asked Questions
What is sem ki phali in English?
Sem ki phali is usually green beans or flat beans. In this recipe I use long, thin green beans.
Do I need to boil the beans first?
No. They cook directly in the masala with a little water. Older, thicker beans may need a few extra minutes.
Can I add potatoes?
Yes. Add small potato cubes with the beans and a little extra water. Aloo phali is a popular variation.
Can I add meat?
Yes. Cook mutton or beef in the masala until tender first, then add the beans.
Why did my beans turn dull and soft?
They were overcooked or had too much water. Cook covered on low heat with little water and stop when they are just tender.
