Follow these steps for perfect results
Sugar
Salt
Potatoes (Aloo)
skin peeled and cut into medium sized pieces
Mustard seeds
Kalonji (Onion Nigella Seeds)
optional
Flat Green Beans
ends cut and chopped into half
Green Chilli
chopped
Turmeric powder (Haldi)
Poppy seeds
Mustard oil
Prepare the vegetables: Wash and chop the flat beans into halves. Peel and cut the potatoes into medium-sized pieces.
Make poppy seed paste: Grind poppy seeds and green chili with a little water into a smooth paste.
Heat oil in a kadai or pan: Add mustard seeds and kalonji (onion nigella seeds) and let them crackle.
Sauté the flat beans: Add flat beans to the kadai and fry them until they soften slightly.
Add potatoes and cook: Add chopped potatoes, cover the pan with a lid, and fry for another 10 minutes.
Add poppy seed paste and spices: Once potatoes are lightly cooked, add the ground poppy seed paste, turmeric powder, salt, and sugar.
Simmer until thickened: Mix well and sauté for another 10 minutes until the gravy thickens and the curry becomes dry.
Serve: Serve the Bengali Style Sheem Poshto with rice and dal.
Expert advice for the best results
Soaking poppy seeds in warm water for at least 30 minutes before grinding helps in creating a smoother paste.
Adjust the amount of green chilies to your preferred spice level.
Do not overcook the vegetables, they should retain a slight bite.
Everything you need to know before you start
15 mins
Can be made a day ahead and refrigerated.
Serve in a bowl, garnished with a sprig of cilantro.
Serve hot with steamed rice and dal.
Serve as a side dish with roti or paratha.
The spiciness complements the dish.
Discover the story behind this recipe
A common vegetarian dish in Bengali households, often made during festivals and special occasions.
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