Sheem Poshto is one of my favorite winter dishes that I make with fresh flat beans, which are widely available during this season. While it pairs well with both rice and rotis, I always prefer to enjoy poshto sabzis with plain steamed rice. Whenever I cook Sheem Poshto, I love having it with steamed rice. Here’s how to prepare this delightful vegetarian dish—I’m sure 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) are 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
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When cooking veggies with poppy seed paste, they can burn quickly at the bottom of the pan. Keep an eye on them, and consider using a nonstick pan for better results.
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The consistency of this dish should be thick rather than watery, so adjust the amount of water as needed.
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Don’t skip the sugar. This amount of sugar wouldn’t make the dish sweet. Sugar is an essential ingredient in Bengali cuisine as it balances the overall taste of the dish.
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