Jhinge Aloo Posto Recipe

Jhinge Aloo Posto is a traditional Bengali dish made with ridge gourd, potatoes, and poppy seed paste. It is a flavorful and creamy curry that is perfect to be enjoyed with steamed rice or roti. The combination of ridge gourd and potatoes cooked in a rich poppy seed paste gives this dish a unique taste and texture. It is a simple and easy-to-make recipe that is sure to impress your family and friends.

4.1
21 Rating -
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Vegdiet
15minstotal
15m.total
Jhinge Aloo Posto
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Ingredients for Jhinge Aloo Posto Recipe

  • 0.33 Ridge Gourd, Peeled And Chopped
  • 0.67 Potatoes, Peeled And Chopped
  • 0.67 tablespoon Poppy Seeds, Soaked And Ground To A Paste
  • 0.33 teaspoon Mustard Seeds
  • 0.67 Dry Red Chilies
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.67 tablespoon Oil
  • as required Fresh Coriander Leaves For Garnish

Directions: Jhinge Aloo Posto Recipe

Cooking Directions

  • STEP 1.Peel and chop the ridge gourd and potatoes into small pieces.
  • STEP 2.Heat oil in a pan and add mustard seeds and dry red chilies. Let them splutter.
  • STEP 3.Add the chopped ridge gourd and potatoes to the pan and saut茅 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 mix well. Cook for a few more minutes.
  • STEP 6.Add water, cover the pan, and let it simmer until the vegetables are cooked and the curry thickens.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to peel the ridge gourd before chopping it.
  • You can adjust the spice level according to your taste by adding more or less red chili powder.
  • For a creamier texture, you can add a little bit of coconut milk to the curry.

Storage and Serving

  • Jhinge Aloo Posto can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and add a little water if needed to adjust the consistency.
  • Serve the Jhinge Aloo Posto with steamed rice or roti for a delicious and satisfying meal.
Nutrition
value
105
calories per serving
3 g Fat3 g Protein14 g Carbs5 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    3g
  • Carbs
    14g
  • Fiber
    5g

MacroNutrients

  • Carbs
    14g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    147mg
  • Iron
    2mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    64mg
  • Manganese
    < 1mg
  • Phosphorus
    121mg
  • Selenium
    1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp