Phalli Aloo

Shimla Mirch Aloo
Phalli Aloo  ||  Avilable on Order Now

Phalli Aloo is a popular recipe made into a hearty, fibre-packed bean curry as a twist to the classic curries delivering all the same satisfaction or it can be prepared into a dry crunchy variant that can be made in the manner to omit the cayenne or red chilli powder to make it Kid-Friendly. Sem Ki Phalli and Aloo is an everyday vegetarian recipe prepared in every house in India and Pakistan where the use of mild herbs and spices warms up the beans and potato curry variant where the sheer versatility of potatoes makes it one of the finest options to pair and complement greeny beans.

Basic information

Bean- based dishes can be gnarly, rugged ones made with Sem Ki Phalli with a strike of ginger-garlic paste, and diced potatoes. Cornmeal bread (roti) and the Phalli Aloo dipping sauce is a popular vegan meal offered in rural India in winters.

Taste, texture, nutrients and other details

  • The typical Sem ki phalli, aloo aur vadi ki sabzi or potato wadi (badi) curries are popular village style recipes, typically served with freshly made wheat or cornmeal roti. The green beans are rich in antioxidants and minerals.
  • The dish has a bright green mushy texture and it is rich in dietary fibres.
  • It is a filling, healthy, gluten-free, nut-free, and soy-free vegetable dish.
  • This is a polao rice friendly dish suitable for pure vegetarians and vegans.
  • Phalli Aloo is a low-fat/low-calorie recipe.
  • It is made from 100% pure herbs and spices.
  • It is made without any artificial colour, flavour and preservatives.
  • Phalli Aloo can be taken every day and is a speciality dish of our Tiffin services.

About Phalli Aloo

Phalli beans provide the bulk and texture, not to mention protein and fibre. The addition of spices helps warm up and liven the vegetable broth into a comforting meal in winters, on the contrary, if it is prepared into a stir fry version, the vegetable and potato offer a flavoursome dry-fry recipe that can be taken with roti or biriyani.

The traditional Gujarati version is made with two main ingredients - green beans, and potatoes, mixed in with a few dry herbs.

Restaurant based Phalli Aloo

Indo-Pakistani restaurants prepare the dish into green bean curry where raw beans and potatoes are cooked till it gets soft, delicious, crisp and tender. The tender vegetables are stir-fried in herbs and served with tandoori roti, fried rice and salad with cut lemon pieces garnished with coriander leaves. Green mango powder or tamarind paste is added in certain regional preparations to make it tangy.

Homemade Phalli Aloo

Peeled and cut beans are cooked on slow heat with diced potatoes until it softens and then herbs and spices are added to get the desired taste. Some home-based recipes make use of mustard paste mixed with garam masala to get a sharp flavour.

How to serve?

Enjoy it with fresh roti or serve it with a side dish of lentil soup, salad, curd and pickles to get a full heavy meal.

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.


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