Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry)

Archana Doshi
Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry)
503 ratings.

The Aloo Jhinge Posto Curry Recipe is a classic dish from the Bengali Cuisine, that is made from potaoes and ridge gourd, simmered in a poppy seeds curry. The addition of poppy seeds and green chilies makes it a very quintessential Bengali dish adding to the texture and pungent taste.

Make the Jhinge Aloo Sabzi and serve it along with Tawa Paratha and a salad for a quick weeknight dinner.

If you like Bengali Cuisine recipes, then you must try some of our favorites like

  1. Bengali Mishti Pulao
  2. Bengali Luchi Recipe (Traditional Bengali Style Fried Puffed Indian Bread)
  3. Bengali Aloo Potol er Dalna Recipe - A Traditional Vegetable Side Dish
  4. Bengali Phool Gobhir Paturi Recipe (Cauliflower & Potatoes With Poppy Seed Paste)
  5. Choto Aloor Dum Recipe 

Cuisine: Bengali Recipes
Course: Lunch
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 1 Ridge Gourd (Turai/ Peerkangai) , peeled and diced
  • 2 Potatoes (Aloo) , boiled and diced
  • 1 teaspoon Kalonji (Onion Nigella Seeds)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Sugar
  • Salt , to taste
  • Mustard oil , for cooking
  • To Be Ground To Paste
  • 2 tablespoon Poppy seeds
  • 1 Dry red chilli
  • 2 Green Chillies

How to make Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry)

  1. To begin making the Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry), first prep all the ingredients and keep aside. Boil the potatoes, peel the skin and cut them into diced. Similarly cut the Jhinge (ridge gourd into dices).

  2. Grind the poppy seeds, dry red chilies and green chilies into a smooth paste, adding 2 to 3 tablespoons of water. Keep this aside.

  3. In a Kadai/ Heavy Bottomed Pan, add the kalonji seeds and allow it to crackle. Add the ridge gourd, sprinkle some salt and allow it to cook until done. This takes about 4 to 5 minutes. Keep the pan covered while cooking the gourd.

  4. Once the gourd is cooked, add the potatoes, the ground poppy seed paste, the salt, sugar, turmeric powder and just a little water. Ridge gourd also released water when it is getting cooked. Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry.

  5. Check the salt and spices and adjust to suit your taste accordingly. You can adjust the consistency of the curry to be like a gravy or like a thick sabzi.

  6. Once done, serve the Jhinge Aloo Sabzi along with Tawa Paratha and a salad for a quick weeknight dinner.

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Last Modified On Wednesday, 11 October 2017 18:05
     
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