Bengali RecipesLunchVegetarian

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

Name: Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bengali Recipes
Ingredients: 1 ridge gourd (turai/ peerkangai) - peeled and diced; 2 potatoes (aloo) - boiled and diced; 1 teaspoon kalonji (onion nigella seeds); 1 teaspoon turmeric powder (haldi); 1/2 teaspoon sugar; salt - to taste; mustard oil - for cooking; 2 tablespoon poppy seeds; 1 dry red chilli; 2 green chilli

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

Instructions

15 steps

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
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
Similarly cut the Jhinge (ridge gourd into dices)
ridge gourd (turai/ peerkangai) - peeled and diced(1)
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
Keep this aside
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
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
This takes about 4 to 5 minutes
9
Keep the pan covered while cooking the gourd
ridge gourd (turai/ peerkangai) - peeled and diced(1)mustard oil - for cooking
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
Ridge gourd also released water when it is getting cooked
ridge gourd (turai/ peerkangai) - peeled and diced(1)
12
Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry
13
Check the salt and spices and adjust to suit your taste accordingly
salt - to taste
14
You can adjust the consistency of the curry to be like a gravy or like a thick sabzi
15
Once done, serve the Jhinge Aloo Sabzi along with Tawa Paratha and a salad for a quick weeknight dinner

Rate this recipe

Potoler Dolma Recipe (Bengali Style Stuffed Pointed Gourd Curry)

⏱️ 50 min

Indian Festive Sweet Rice And Jamun Bhog Recipe

⏱️ 90 min

Bengali Style Raw Mango Dal

⏱️ 55 min

Labongo Latika Recipe

⏱️ 45 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

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🇮🇳

Cook Time45 min

Calories

550kcal

Est. Cost₹250-₹400

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

67g(49%)

Protein

25g(18%)

Fats

20g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 10 COLLECTED

Directions

15 steps

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
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
Similarly cut the Jhinge (ridge gourd into dices)
ridge gourd (turai/ peerkangai) - peeled and diced(1)
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
Keep this aside
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
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
This takes about 4 to 5 minutes
9
Keep the pan covered while cooking the gourd
ridge gourd (turai/ peerkangai) - peeled and diced(1)mustard oil - for cooking
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
Ridge gourd also released water when it is getting cooked
ridge gourd (turai/ peerkangai) - peeled and diced(1)
12
Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry
13
Check the salt and spices and adjust to suit your taste accordingly
salt - to taste
14
You can adjust the consistency of the curry to be like a gravy or like a thick sabzi
15
Once done, serve the Jhinge Aloo Sabzi along with Tawa Paratha and a salad for a quick weeknight dinner