Bengali Aloo Jhinge Posto Curry Recipe
This Bengali Aloo Jhinge Posto Curry, a traditional and aromatic dish from Bengal, combines the delicate flavors of ridged gourd (turai), potatoes, and the unique flavor of poppy seeds, known as posto in Bengali. A delightful vegetarian curry, it is perfect for a comforting lunch or dinner, especially when paired with soft parathas or steamed rice.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Turai (Ridged Gourd) | 1 medium-sized, peeled and chopped into pieces | A main ingredient, adds a mild flavor. |
| Potatoes | 2, boiled and chopped into pieces | Boiled potatoes add a creamy texture. |
| Kalonji (Nigella Seeds) | 1 teaspoon | Adds a slight onion-like flavor. |
| Haldi (Turmeric Powder) | 1 teaspoon | For color and earthy taste. |
| Sugar | 1/2 teaspoon | Balances the flavors. |
| Salt | To taste | Adjust as per preference. |
| Mustard Oil | 2 tablespoons | Mustard oil is typical in Bengali cuisine for its sharp flavor. |
| Poppy Seeds (Posto) | 2 tablespoons | Ground into a paste for richness. |
| Dry Red Chili | 1, whole | Adds mild heat and flavor. |
| Green Chilies | 2, slit | Adds a fresh, sharp heat. |
Preparation Time
- 15 minutes
Cooking Time
- 30 minutes
Total Time
- 45 minutes
Servings
- 4 servings
Cuisine
- Bengali
Course
- Lunch or Dinner
Diet
- Vegetarian
Instructions
-
Prepare the Vegetables:
- Peel and chop the turai (ridge gourd) and potatoes into bite-sized pieces. Set aside.
- In a separate bowl, grind the poppy seeds (khus khus), dry red chili, and green chilies by adding 2-3 tablespoons of water. This mixture should form a smooth paste. Set this aside as well.
-
Heat the Oil:
- In a frying pan or kadhai, heat the mustard oil until it begins to smoke lightly. Mustard oil gives this dish its signature flavor, so it’s important not to skip it.
-
Temper the Kalonji:
- Add the kalonji (nigella seeds) to the hot oil and let them crackle for a few seconds, releasing their distinct aroma.
-
Cook the Turai:
- Add the chopped turai to the pan. Lightly sprinkle some water over it, then cover and cook for 4-5 minutes. This will help the turai soften and release its moisture.
-
Add the Potatoes:
- Once the turai is partially cooked, add the boiled and chopped potatoes to the pan. Stir to combine with the turai.
-
Incorporate the Poppy Seed Paste:
- Now, add the freshly made poppy seed paste to the vegetables. Mix well to coat everything in the paste.
-
Season the Curry:
- Add turmeric powder (haldi), sugar, and salt to taste. Add a little water if the curry seems too thick, ensuring the ingredients are well incorporated. Let it simmer, allowing the flavors to meld together.
-
Final Cooking:
- Cover the pan and cook for another 10-15 minutes, stirring occasionally, until the vegetables are tender and the curry has thickened.
-
Adjust Seasoning:
- Before serving, check for salt and spice levels. Adjust to your taste preferences.
-
Serve:
- Serve hot with paratha or steamed rice. Pair it with a refreshing salad for a wholesome Bengali meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 kcal |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 8g |
| Fiber | 6g |
| Sugar | 2g |
| Sodium | 250mg |
Tips & Variations:
- Poppy Seeds Paste: Poppy seeds are an essential ingredient in Bengali cuisine, lending a creamy texture to the dish. Make sure the paste is smooth for the best results.
- Mustard Oil: If you’re not accustomed to the strong flavor of mustard oil, you can substitute it with regular vegetable oil, but it won’t be the same in terms of flavor.
- Spiciness: Adjust the green chilies and dry red chili to suit your taste. If you prefer a spicier curry, you can increase the amount of green chilies.
- Serving Suggestion: This curry pairs wonderfully with steamed rice or paratha. For a more traditional touch, you can also serve it with Basanti Pulao (a saffron-flavored Bengali rice dish).
Bengali Aloo Jhinge Posto Curry is a simple yet flavorful dish that brings the essence of Bengali home-cooking to your table. With its earthy spices, creamy texture from the poppy seeds, and the balance of sweetness and heat, this curry is sure to become a favorite in your meal rotation. Try this easy-to-make, nutritious, and utterly satisfying dish for your next lunch or dinner!
