Aloo Posto | Bengali Jhinge Aloo Posto Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: Bengali
Serves: 4 servings
Ingredients
  • Aloo/potato – 6 to 8, medium size, about half a kilo
  • Jhinge/ridge gourd – 3, large, about half a kilo
  • Mustard oil – 2 tbsp
  • Kalonji / kala jeera – ½ tsp
  • Green chili – 4 to 6, adjust as per your liking
  • Turmeric powder – ½ tsp
  • Posto/poppy seeds – 5 tbsp
  • Sugar – ½ tsp
  • Salt to taste
Instructions
  1. Peel and cut potatoes into 1-inch cubes and keep them immersed in water to prevent them from turning pink.
  2. Peel the ridge gourds, then cut them into half lengthwise. Now cut each half into 2 cm pieces. Ridge gourds have very high water content, hence they will shrink down a lot after cooking; so do not make the pieces too small.
  3. Soak the poppy seeds in water for 30 minutes. Then grind them into a smooth paste using very little water, only as much as is needed for the grinder to run and make a smooth paste. Set it aside.
  4. Heat the mustard oil in a kadhai/wok. Temper the hot oil with kalonji (black cumin seeds) and slit green chilies. Let them crackle and become fragrant.
  5. Next add the potato cubes to the kadhai; do not forget to drain the water out before that.
  6. Fry the potatoes for good 10 minutes on medium heat or until they develop a golden color. Then pop in the ridge gourd pieces. Fry them on medium heat for 15 minutes more.
  7. Once both the veggies are nicely fried and half cooked, add the posto or poppy seeds paste. Add sugar and season with salt to taste.
  8. Sauté the veggies with posto for good 8 to 10 minutes on medium-low heat. If the posto tends to stick to the bottom of the kadhai, just add couple of splashes of water and keep stirring.
  9. Once the posto is nicely sautéed and gives out a nice toasty aroma, add just half a cup of water, cover the wok and let it simmer on low heat for about 5 to 7 minutes.
  10. After about 7 minutes, the veggies should be completely cooked through and potatoes would be little mushy. Boil off the excess water; the consistency of aloo posto should be thick and not watery.
  11. Check and adjust seasoning, if needed. Drizzle about a tablespoon of mustard oil on top of the jhinge aloo posto as a final touch. Serve warm aloo jhinge posto with rice and dal for the ultimate Bengali comfort food! Enjoy!
Recipe by Everyday Indian Recipes at http://everydayindianrecipes.flavorquotient.com/aloo-posto-bengali-recipe/