Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry)
A delicious bengali recipes recipe featuring bengali aloo jhinge posto curry recipe (potato and ridge gourd curry). Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry), first prep all the ingredients and keep aside
Step 2: Boil the potatoes, peel the skin and cut them into diced
Step 3: Similarly cut the Jhinge (ridge gourd into dices)
Step 4: Grind the poppy seeds, dry red chilies and green chilies into a smooth paste, adding 2 to 3 tablespoons of water
Step 5: Keep this aside
Step 6: In a Kadai/ Heavy Bottomed Pan, add the kalonji seeds and allow it to crackle
Step 7: Add the ridge gourd, sprinkle some salt and allow it to cook until done
Step 8: This takes about 4 to 5 minutes
Step 9: Keep the pan covered while cooking the gourd
Step 10: Once the gourd is cooked, add the potatoes, the ground poppy seed paste, the salt, sugar, turmeric powder and just a little water
Step 11: Ridge gourd also released water when it is getting cooked
Step 12: Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry
Step 13: Check the salt and spices and adjust to suit your taste accordingly
Step 14: You can adjust the consistency of the curry to be like a gravy or like a thick sabzi
Step 15: Once done, serve the Jhinge Aloo Sabzi along with Tawa Paratha and a salad for a quick weeknight dinner