What2Eat
Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry)
Bengali RecipesLunchVegetarian

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

A vegetarian Bengali Recipes recipe with ridge gourd (turai/ peerkangai) - peeled and diced, potatoes (aloo) - boiled and diced, kalonji (onion nigella seeds). Ready in 45 min, serves 4.

Curated byAnanya Chatterjee🇮🇳

Calories
550kcal
Estimated Cost
₹250-400
Carbs67g
Protein25g
Fats20g
Servings Scaler
4

Instructions

15 steps
  1. 1

    To begin making the Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry), first prep all the ingredients and keep aside

    ridge gourd (turai/ peerkangai) - peeled and diced(1)
  2. 2

    Boil the potatoes, peel the skin and cut them into diced

    ridge gourd (turai/ peerkangai) - peeled and diced(1)potatoes (aloo) - boiled and diced(2)
  3. 3

    Similarly cut the Jhinge (ridge gourd into dices)

    ridge gourd (turai/ peerkangai) - peeled and diced(1)
  4. 4

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

    poppy seeds(2 tablespoon)green chilli(2)
  5. 5

    Keep this aside

  6. 6

    In a Kadai/ Heavy Bottomed Pan, add the kalonji seeds and allow it to crackle

    kalonji (onion nigella seeds)(1 teaspoon)poppy seeds(2 tablespoon)
  7. 7

    Add the ridge gourd, sprinkle some salt and allow it to cook until done

    ridge gourd (turai/ peerkangai) - peeled and diced(1)salt - to taste
  8. 8

    This takes about 4 to 5 minutes

  9. 9

    Keep the pan covered while cooking the gourd

    ridge gourd (turai/ peerkangai) - peeled and diced(1)mustard oil - for cooking
  10. 10

    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 (turai/ peerkangai) - peeled and diced(1)potatoes (aloo) - boiled and diced(2)turmeric powder (haldi)(1 teaspoon)sugar(1/2 teaspoon)salt - to tastepoppy seeds(2 tablespoon)
  11. 11

    Ridge gourd also released water when it is getting cooked

    ridge gourd (turai/ peerkangai) - peeled and diced(1)
  12. 12

    Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry

  13. 13

    Check the salt and spices and adjust to suit your taste accordingly

    salt - to taste
  14. 14

    You can adjust the consistency of the curry to be like a gravy or like a thick sabzi

  15. 15

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

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