Welcome to my blog, where I welcome you to discover the tasty Jhinge Aloo Posto dish as a gateway to the flavours of Bengali cuisine. The goodness of ridge gourd (jhinge), potato (aloo), and poppy seeds (posto) are combined in this classic recipe to create a symphony of flavours and textures that will leave you wanting more. Join me as I reveal how to make this delicious Bengali treat in your own kitchen! Jhinge Aloo Posto is one of the favorite as well as a traditional cuisine among Bengalis. This recipe is so popular that it has even found a place in every Bengali household and even on the menu card of famous Bengali restaurants and hotels.
What Jhinge Aloo Posto Is All About :F
In Bengali families, Jhinge Aloo Posto is a beloved dish that represents the people’s appreciation of seasonal produce and the use of spices. With the delicate sweetness of ridge gourd and the wealth of flavours from poppy seeds, the meal keeps a perfect balance on the canvas of potato. The recipe preserves the balance between the potatoes, the ridge gourd’s subtle sweetness, and the richness of poppy seed paste, creating a hearty and tasty meal.
Simple steps to prepare Jhinge Aloo Posto :
Jhinge Aloo Posto preparation is a lovely culinary experience that just needs a few easily accessible materials and a few straightforward processes. Peel the potatoes, then chop them up into bite-sized pieces. Next, thinly slice the ridge gourd. Poppy seeds are toasted before being ground into a thin paste. Then, add flavorful spices like nigella seeds and dried red chilies to heated mustard oil in a pan. After adding the posto paste, boil the potatoes and ridge gourd until they are soft and covered in the creamy posto sauce. Add fresh coriander leaves as a garnish for extra flavour.
Experimenting with the Flavorful Symphony :
Jinge Aloo Posto tantalizes the palate with a delicious medley. Ridge gourd gives the dish a subtle sweetness while absorbing the richness of the poppy seeds in the potato. Each vegetable is coated in a smooth posto paste, which gives them a creamy texture that is enhanced by the mild spice heat. Each mouthful is a delicious combination of flavours that takes you back to Bengal and its flavours.
A Fusion of Tradition and Modernity in Jhinge Aloo Posto:
Although Jhinge Aloo Posto has its origins in Bengali cuisine, it has found its way onto the plates of food lovers around the world. It is loved by people who want to explore the colourful world of Bengali cuisine because of its vegetarian origins, distinct flavour profile and simplicity of preparation.
Jhinge Aloo Posto is a very easy recipe. It also requires minimal and easily available ingredients for its preparation. The best part of the recipe is that it is very easy to prepare without investing much time.
This recipe is cooked with aloo and jhinge, posto paste, green chilies, and black cumin seeds. Also, you can make this recipe with just potatoes without jhinge. Jhinge Aloo Posto is mainly enjoyed with rice or flatbread.”
Jhinge Aloo Posto Recipe Ingredients:
- 3 medium-sized ridge gourds (jhinge), peeled and thinly sliced
- 2 medium-sized aloo( potatoes), peeled and cut into thinly sliced
- 1/3 cup poppy seeds (posto)
- 2 dry red chilies
- 5 green chilies
- 2 teaspoon mustard oil
Jhinge Aloo Posto Recipe Instructions :
1. Grind poppy seeds into a fine powder using a grinder or mortar and pestle. Add a pinch of salt green chili and a little water to make a smooth paste. And keep aside.
2. Heat 2-3 tablespoons of mustard oil in a pan over medium heat. Add the dry red chilies. Let them splutter for a few seconds.
3. Add potato slices and sauté them until they turn slightly golden.
4. Add salt to taste and cover the kadhai for 10 minutes over medium flame. And let the potato slices turn soft.
5. Remove the cover after 10 minutes.
5. Add ridge gourd slices. And cook for 6-7 minutes.
6. Add Posto paste/bata when the Jhinge and Aloo turn soft and mushy. And mix well.
7. Cook for a few minutes, Let the flavors blend together. If the mixture becomes too dry, you can add a little water.
8. Once the vegetables are cooked, remove them from the heat.
Serving Suggestion:
Along with steaming rice, Jinge Aloo Posto is frequently offered as a traditional Bengali dish. The dish’s simplicity lets the flavours really stand out, making it a wonderful and satisfying option.
FAQ On Jhinge Aloo Posto:
Q. What is posto made of?
A: Poppy seeds are made from small, white seeds. which is discarded after extracting the opium latex from the pods of the Papaver somniferum plant. Poppy seeds are rich in oil and have a unique, delicate flavour. These poppy seeds are ground into a paste in a grinding stone or mixi, mixed with other spices, and used in various cuisines, especially traditional Bengali cuisine.
Q. Is Posto good for health?
A. Poppy seeds have many health benefits. It Improves heart health, controls blood pressure, improves digestion and helps to cure sleeplessness.
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Step-by-Step Guide to Making Favorite Jhinge Aloo Posto: A Must-Try Bengali Dish | ঝিঙ্গে আলু পোস্তো
Course: Main courseCuisine: Bengali cuisine4
servings10
minutes30
minutesIngredients
3 medium-sized ridge gourds (jhinge), peeled and thinly sliced
2 medium-sized aloo( potatoes), peeled and cut into thinly sliced
1/3 cup poppy seeds (posto)
2 dry red chilies
5 green chilies
2 teaspoon mustard oil
Directions
Grind poppy seeds into a fine powder using a grinder or mortar and pestle. Add a pinch of salt green chili and a little water to make a smooth paste. And keep aside.
Heat 2-3 tablespoons of mustard oil in a pan over medium heat. Add the dry red chilies. Let them splutter for a few seconds.
Add potato slices and sauté them until they turn slightly golden.
Add salt to taste and cover the kadhai for 10 minutes over medium flame. And let the potato slices turn soft.
Remove the cover after 10 minutes.
Add ridge gourd slices. And cook for 6-7 minutes.
Add Posto paste/bata when the Jhinge and Aloo turn soft and mushy. And mix wel
Cook for a few minutes, Let the flavors blend together. If the mixture becomes too dry, you can add a little water.
Once the vegetables are cooked, remove them from the heat.