🇮🇳 Indian Vegetarian

Jhinge Aloo Posto

Name: Jhinge Aloo Posto
Prep time: 19 min
Cook time: 24 min
Total time: 43 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 2 Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 3 medium, cubed Potato; 1 tsp Red Chili Powder; 2, peeled and diced Ridge Gourd; 1 tsp Poppy Seeds

🇮🇳 Indian

Bengali ridge gourd and potato swimming in poppy seed paste, gentle and nutty. A one-pan weeknight sabzi that asks for little and gives a lot. Serve hot with rotis, dal and a wedge of lemon.

Prep 19 min Cook 24 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili2
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Potato3 medium, cubed
Red Chili Powder1 tsp
Ridge Gourd2, peeled and diced
Poppy Seeds1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Pat the ridge gourd dry and chop it into similar-sized chunks — dry surfaces brown better.
2
Soften the onions in oil over a medium flame with a little salt until translucent and sweet.
3
Add ginger garlic paste, cook out the raw smell, then bloom the turmeric, chili and coriander in the oil.
4
Add the ridge gourd and the poppy seeds, toss to coat in the masala, cover and cook on low, stirring twice, until tender.
5
Finish with garam masala, cilantro and a knob of butter for gloss.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: Jhinge Aloo Posto Recipe | How to make Jhinge Aloo Poshto | Masala Trails With Smita Deo · on YouTube