Bangla Aloo Sem – Bengali green beans and potatoes smothered in mustard oil

If you’ve never tried mustard oil, go out and buy some right now! You can buy it at an Indian food store for not very much. It’s tangy and complex. I can’t wait to try more recipes with it.

This is a great, simple side dish that I think would go well as a side to a variety of main courses, Indian or not. The mustard oil with the potatoes creates this amazing flavor that I can’t get enough of!


Bangla Aloo Sem – Bengali green beans and potatoes smothered in mustard oil

Serves: 4
Prep time: 15 minutes
Cook time: 35 minutesĀ 

2 tbsp mustard oil (or light vegetable oil and 1/2 tsp dry mustard powder)
1 tsp black mustard seeds
1/4 tsp tumeric
2 cloves garlic, minced
4 dry chili pods
1 pound fresh green beans, trimmed but whole
1 large russet potato, peeled and cut into match sticks
About 1/4 cup water
Salt, to taste
Juice of 1 lemon

Put the mustard oil in a dutch oven, heat to smoking, turn off the heat and let it cool. Reheat the oil, add the mustard seeds and shield yourself with the lid because they will sizzle and pop! Cook until the popping stops.

Add the garlic, tumeric and chili pods and cook for about 30 seconds. Add the beans and potatoes and cook for 5 minutes. Add the water, bring to a boil, cover and reduce the heat to medium low for about 20-25 minutes. Add the dry mustard powder if you’re using it when you add the water.

Once the potatoes are soft, add the lemon juice and serve.


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