Sheem Poshto is one of the favourite winter dishes that I cook with the fresh flat beans available widely during this season. Apart from rice, it pairs great even with Rotis, though I always prefer poshto sabzis with rice. Whenever I cook Sheem Poshto, I love to have it with plain steamed rice. Here is how to cook this vegetarian delight, I hope you’ll enjoy cooking it. Don’t forget to share your experience with me if you’re trying this recipe. 🙂
Sheem Poshto/Flat beans in Poppy seeds gravy
Sheem Poshto is a delicious Bengali vegetarian dish where winter flat beans (sheem) cooked with poppy seeds paste and other veggies.
Ingredients
- 300g- Sheem/Flat beans
- 2- Potato medium-sized
- ¼ cup- Peas
- 40g- Poppy seeds
- ¼ tsp- Nigella seeds/Kalojire/Kalonji
- ¼ cup- Mustard oil
- Salt to taste
- 1 tbsp- Sugar
- ½ tsp- Turmeric powder
- ½ tsp- Fresh coriander leaves (chopped)
- 3- Green chilies (cut into halves)
Instructions
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In a strainer add the poppy seeds, wash under running water. Now grind the poppy seeds in a food processor with one green chilies, and water. The paste will be thick, not watery. So, stop the food processor in between, and keep adding a little amount of water. At the end, you’ll get a smooth thick paste, keep aside.
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Chop off both the ends of each flat bean. Cut them into halves, wash and keep aside.
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Peel the potatoes and cut them into cubes. Wash and keep aside.
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Heat oil in a deep frying pan/kadai. Add flat beans and potatoes, stir fry on medium heat for two minutes. Remove and keep aside.
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Temper with onion seeds in the remaining oil. Add the stir-fried flat beans and potatoes along with poppy seeds paste, peas, turmeric powder, green chilies, and salt. Mix and cook this uncovered on medium heat for 2 minutes.
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Add ½ cup of water into this. Cover and cook on low heat until the veggies are fully cooked. Keep stirring in between.
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Add sugar (read note), mix and cook further for 2-3 minutes uncovered. Garnish with fresh coriander leaves, remove from the heat.
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Serve hot with steamed rice and dal.
Recipe Notes
- Veggies, when cooked with poppy seeds paste, tend to burn quickly from the bottom of the pan. So, keep an eye. You can use a nonstick pan to be on a safer side.
- The consistency of this dish should be thick, not watery, so, adjust water accordingly.
- Don’t skip the sugar. This much sugar wouldn’t make the dish sweet. Sugar is one of the important ingredients when it comes to Bengali cuisine. It balances out the overall taste of the dish.
