Aloo jhinge posto Recipe

Cooking Directions

• STEP 1.Peel and chop the potatoes and ridge gourd into small pieces.
• STEP 2.Heat oil in a pan and add cumin seeds and dry red chilies.
• STEP 3.Add the chopped potatoes and ridge gourd to the pan and sauté for a few minutes.
• STEP 4.In a separate bowl, mix poppy seed paste, turmeric powder, red chili powder, and salt.
• STEP 5.Add the poppy seed mixture to the pan and cook until the vegetables are tender.
• STEP 6.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soak the poppy seeds in water for 30 minutes before making the paste.
• You can add a pinch of sugar to balance the flavors if needed.
• Adjust the spice level according to your preference.

Storage and Serving

• Aloo jhinge posto can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Serve hot with steamed rice or roti.