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

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