Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry)
Discover the delightful flavors of Bengali cuisine with this Aloo Jhinge Posto Curry, a comforting vegetarian dish that beautifully marries the tender texture of ridge gourd with the hearty heartiness of potatoes, all enveloped in a rich, nutty poppy seed paste. Perfect for a fulfilling lunch or a cozy dinner, this dish is sure to impress your family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/ Peerkangai) | 1, peeled and diced |
| Potatoes (Aloo) | 2, boiled and diced |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Sugar | ½ teaspoon |
| Salt | To taste |
| Mustard oil | For cooking |
| Poppy seeds | 2 tablespoons |
| Dry Red Chilli | 1, broken |
| Green Chillies | 2, slit |
Preparation Time
| Time Type | Duration |
|---|---|
| Preparation | 15 mins |
| Cooking | 30 mins |
| Total Time | 45 mins |
Servings
| Servings |
|---|
| 4 |
Cuisine
| Cuisine | Course | Diet |
|---|---|---|
| Bengali Recipes | Lunch | Vegetarian |
Instructions
To embark on your culinary journey with the Bengali Aloo Jhinge Posto Curry, begin by prepping all your ingredients, ensuring everything is readily available for a seamless cooking experience. Start by boiling the potatoes until tender; once cooked, peel them and dice them into bite-sized pieces. Simultaneously, prepare the ridge gourd (jhinge) by peeling and cutting it into similar-sized cubes, which will allow for even cooking.
Next, it’s time to prepare the poppy seed paste, which will be the star of this dish. In a blender or food processor, combine the poppy seeds, broken dry red chili, and slit green chilies. Add about 2 to 3 tablespoons of water to facilitate the blending process, and grind the mixture until you achieve a smooth, creamy paste. Set this aromatic paste aside for later use.
Now, take a heavy-bottomed pan or Kadai, and pour in a generous amount of mustard oil to heat. Once the oil is hot, add the kalonji seeds, allowing them to crackle and release their fragrant essence, which is essential for authentic Bengali flavors. When the seeds start to sizzle, introduce the diced ridge gourd to the pan. Sprinkle a pinch of salt over the gourd and cover the pan to steam it gently. This will take about 4 to 5 minutes, during which the ridge gourd will soften and begin to release its own moisture.
Once the ridge gourd is tender, incorporate the boiled and diced potatoes, followed by the ground poppy seed paste, turmeric powder, sugar, and additional salt to taste. Since the ridge gourd has already released some water, you may not need to add much more liquid, but if the mixture appears too thick, feel free to add a splash of water to achieve your desired consistency. Stir everything gently, ensuring that the flavors meld together beautifully, and let it simmer on low heat for a few minutes, allowing the spices to infuse into the vegetables.
As you taste and adjust the salt and spices to your liking, consider the consistency of your curry; you can keep it as a thick sabzi or thin it out for a gravy-like texture, depending on your preference.
When ready to serve, plate the Jhinge Aloo Posto hot and enjoy it alongside warm Tawa Paratha and a fresh salad for a delightful weeknight dinner that embodies the essence of Bengali home cooking. Your guests will surely appreciate this aromatic and flavorful dish that not only warms the heart but also nourishes the soul.
This Bengali Aloo Jhinge Posto Curry recipe is not just a meal but an experience of flavors that can transport you to the bustling kitchens of Bengal, where every dish tells a story of tradition and love for food. Enjoy making this dish, and may it bring joy and warmth to your dining table!
