শিম ধনেপাতা | Flat Beans coriander Leaves | Sheem Coriander Leaves
“Sheem Coriander Leaves” is one of the winter seasoned delicious Bengali dishes. This dish is prepared with a few common ingredients. This is a very simple and easy recipe. The main ingredient is Sheem (Flat Beans) and. Sheem is cooked with coriander leaves paste.
It goes amazing with plain Basmati Rice.
Prep time: 20 minutes
Cock time: 20 minutes
Serves: 4 People
- Cuisine: Indian
- Category: Veg
- Course: Main Course
Ingredients:
- Sheem (Flat Beans): 500gm
- Coriander leaves: 1 cup
- Salt: To taste
- Sugar: 1 teaspoon
- Green Chili: 5 pieces
- Mustard Paste: ½ teaspoon
- Mustard Oil: ½ cup
Preparation:
- Snip of the ends and stringy bit. Wash properly and keep aside to drain the water.
- Take a grinder. Add Green chilies, coriander leaves, and 1 tablespoon of lukewarm water and make the paste.
- Prepare the mustard paste. If you use mustard powder then take ½ teaspoon of powder and mix with one pinch of salt and turmeric powder in lukewarm water. If you whole mustard seeds them make the paste using a grinder or a Sil Nora/Batta.
Procedure:
- Heat oil in a deep-fry non-stick pan. Once hot add the beans
- Sauté the beans for 1 minute.
- Add salt and mix well.
- Stir frequently and fry the beans in medium flame for 2 minutes.
- Cover the lid and cook for 2 minutes.
- Add 2 cups of warm water and mix well.
- Cover the pan with a lid and cook on medium-high flame for about 5 minutes. Check that beans are 90% boiled.
- Add milk, coriander paste, and sugar.
- Cook for 3 minutes on the same flame.
- Add mustard paste and one tablespoon of mustard oil and mix well.
- Cover the lid and cook for another 2 minutes.
- Uncover the lid and gently stir the beans.
- Cook for a few minutes until oil comes out.
- Once done, switch off the flame.
- Transfer it to the serving bowl.
Serves: 4 people
Serve with: Plain steamed Basmati Rice
Tips:
- Seedless beans or beans with small seeds taste better.
- Powder milk helps to make nice and delicious gravy.
