Jhinge aloo posto (ridge gourd and potato curry with poppy seed paste)
Indian cuisine › Bengali · Curries With Bumbi · ♥ 294 likes · 6.2K views · 8 min video
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Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- white poppy seeds
Soak white poppy seeds in hot water about an hour to help make the paste; do not leave them in hot water too long.
In hot oil add bay leaves and nigella seeds. Add the potatoes and stir until brown at the edges.
Cooking the aloo posto
- oil
- bay leaves
- nijala seeds (Kalonji, Kalo Jeera)
- potatoes
- ridgegourd (jhinge)
- salt
Add the ridge gourd with salt, stir well, and cover until the potatoes and ridge gourd are tender.
- sugar
Add the poppy seed paste and a little sugar; on medium-high heat stir frequently until the gravy dries a bit, neither too wet nor too dry.
- 1 tsp mustard oil
Finish with a teaspoon of mustard oil, optional. Keeps 3 to 4 days refrigerated.