First, wash the potatoes.

Next, peel the potatoes and cut them once from the middle, and then cut them like French fries. The pieces will be a bit thinner than French fries.

Put in water and wash them again to get rid of the excess starch.

Wash the Sheem/broad beans well.

Now, chop the ends.

Then cut them into 1-inch pieces or maybe smaller than that.

Now, take a kadhai or a skillet and add some mustard oil.

Let the oil heat until it starts to smoke. Keep the flame on low.

Add in the garlic and stir until it starts to turn golden brown. (you can skip this step if you are not using garlic).

Next, add the potatoes. Give it a good stir and cover it for 5 minutes.

In the meantime slit the green chilis from the middle.

Add the green chilis to the kadhai and stir. Cover again.

After around 4-5 minutes remove the lid and add salt. Combine everything nicely.

Check-in between to see if the potatoes are half-cooked.

Next, add the broad beans/Sheem into the kadhai.

Stir all the components consistently. Let them cook for a few minutes.

Add the turmeric powder and red cumin powder.

Stir again.

Combine from all the sides to coat the veggies with the spices.

Give a taste test and also check if the veggies are tender and cooked to perfection.

If you are satisfied, then add the chopped coriander and turn off the flame.

Stir everything well and transfer it onto a plate.