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Hello and welcome to my blog Want to try a delicious and traditional bengali dish that is light and nutritious as well as good for health, learn with me today how to make jhinge aloo posto let's start.


Basic outline 

  • Introduction
  • Ingredients 
  • Pre preparation tips 
  • Method of preparation of jhinge aloo posto 
  • Tips for Perfecting the dish 
  • Serving suggestions for jhinge aloo posto 
  • Health benefits 
  • Conclusion 
  • FAQ'S 

The Ultimate Jhinge Aloo Posto Recipe Roundup for 2024
The Ultimate Jhinge Aloo Posto Recipe Roundup for 2024


jhinge aloo posto recipe in bengali 

Jhinge aloo posto is a traditional Bengali recipe that is made by combining ridge gourd(jhinge) and potatoes with a rich and nutty poppy seed paste. This vegetarian recipe is known for its subtle flavors and creamy texture.

The ridge gourd(jhinge) and potatoes are cooked with a blend of mustard oil, green chilies and turmeric and then cooked with the smooth poppy seed paste, the dish is often served with steamed rice the jhinge aloo posto is a comforting and wholesome food that highlights the simplicity and the elegance of bengali dishes.

Ingredients needed for jhinge aloo posto 

  • 3 potatoes
  • 3 ridge gourd(jhinge)
  • Tomatoes 
  • 1 big size onion
  • Green chilies 
  • Poppy seeds 
  • Salt
  • Red chili powder 
  • Panchforon 
  • Mustard oil 
  • 3-4 dry red chillies 


Pre preparation tips

  1. Grind the poppy seeds with a little water for a smooth paste, you can also add green chilies while grinding for extra flavour.
    jhinge aloo posto recipe
    Poppy seeds paste and sliced onions

  2. Chop the onion and the tomatoes.
  3. Slice the potatoes and the ridge gourd after peeling the skin.
    jhinge aloo posto recipe
    Ridge gourd and potatoes 

  4. Wash and clean all the vegetables before cooking.

Method of preparation 

  1. Take a kadhai and heat some mustard oil.
    jhinge aloo posto recipe
    Heating mustard oil 

  2. When the oil is heated fry the dry red chillies.
    jhinge aloo posto recipe
    Frying dry red chillies 

  3. Now fry the chopped onion in the oil for some minutes until they form a brown colour.
    jhinge aloo posto recipe
    frying onions 

  4. Add the panchforon and fry with the onions.
    jhinge aloo posto recipe
    adding panchforon 

  5. After this add the sliced potatoes and ridge gourd and start frying them with the onions and panchforon.
    jhinge aloo posto recipe
    Adding the vegetables 

  6. Now add the chopped tomatoes and also the green chillies and fry nicely all the ingredients together for some minutes.
    jhinge aloo posto recipe
    Adding tomatoes and green chilies 

  7. Now cover the kadhai for some minutes and after the time open the cover and now add the salt and red chili powder and cook together with the other ingredients nicely.
    jhinge aloo posto recipe
    adding salt and red chili powder 

  8. Now add water and cover the kadhai for some minutes.
    jhinge aloo posto recipe
    Add some water 

  9. After that open the cover and you will see that the vegetables are boiling and the potatoes and the ridge gourd are boiled, at this stage add the poppy seeds paste and cook for some minutes.
    jhinge aloo posto recipe
    Adding the poppy seeds paste 

  10. Now add some more water and cover the kadhai, after some minutes open the cover and you will see that the extra water has been vaporised, taste for the salt and if it is less add some.
  11. The jhinge aloo posto is now ready to be served..

Tips for Perfecting jhinge aloo posto recipe

  • Always use good quality of potatoes and ridge gourd for the recipe.
  • Adjust the salt according to your taste preferences.
  • Fry all the ingredients before adding the poppy seeds paste.
  • Cook until the oil separates from the poppy seeds paste.
  • Let the dish rest for a few minutes after cooking to let the flavours mix together.
  • Cook the vegetables on low to medium heat to allow them to absorb the flavors of the posto.
  • Use mustard oil for the recipe.
  • Add the poppy seeds paste after the vegetables are nearly cooked.
jhinge aloo posto recipe
The Ultimate Jhinge Aloo Posto Recipe Roundup for 2024


Serving Suggestions for jhinge aloo posto


  1. Serve as a side dish with warm steamed rice along with dal.
  2. Serve with luchi or paratha for a richer meal.
  3. Include a side of vegetable fries(such as brinjal, potato and pumpkin).
  4. You can serve jhinge aloo posto into a larger bengali lunch thali with other dishes like shukto, cholar dal and mishti(sweet dish).
  5. You can serve this dish with roti for a light and satisfying meal.
  6. A small serving of sweet or tangy chutney or pickle can enhance the meal by adding a contrasting flavour.

Health benefits of jhinge aloo posto


  1. The dish is low in calories and good for weight management.
  2. The dish is rich in dietary fiber due to ridge gourd which helps with digestion and prevents constipation.
  3. The dish contains vitamin A, C and B6 which are good for immune system, skin health and metabolism.
  4. Good source for carbohydrates due to potatoes which provides energy.
  5. The recipe contains antioxidants which reduces oxidative stress and inflammation.
  6. The dish is rich in minerals like calcium, magnesium and iron and also the dish contains potassium which are beneficial for bone health, RBC production and maintaining healthy blood pressure levels.
  7. The dish contains healthy and essential fatty acids that are good for heart health.

Nutrition Information for jhinge aloo posto recipe(per serving)


1 serving (200g)
calories 250kcal
Total fat 15g
Saturated Fat 2.15g
Mono unsaturated fat 0.72g
Poly unsaturated fat 0.87g
total carbohydrates 25g
dietary fiber 5g

sugars 2g
protein 5g
sodium 400mg
Magnesium 28mg
Vitamin A 2276mcg
Calcium 44mg
Vitamin D 351.60IU
Iron 2mg

Conclusion 


In conclusion, jhinge aloo posto is not only a delicious and traditional bengali dish but also a nutritious addition to your diet, with the combination of ridge gourd, potatoes and poppy seeds paste. This recipe provides a variety of health benefits which are from aiding digestion and boosting immunity to improving heart health and maintaining blood pressure at healthy levels, simple to prepare yet rich in flavours and nutrients, Jhinge aloo posto is a perfect example of how traditional recipes can contribute to a balanced and healthy lifestyle. So the next time you are looking for a wholesome and delightfull meal, give this jhinge posto a try and enjoy the goodness it brings to your meal.


Other recipes from my blog 


  • Bata macher jhol 
  • Vegetable chop recipe 
  • Bread pakora recipe 
  • Echorer kalia recipe 


FAQ'S 



What is jhinge aloo posto?

Jhinge aloo posto is a traditional Bengali dish made with ridge gourd(jhinge), potatoes and poppy seeds paste(posto). It is a light and flavourful vegetarian dish seasoned with mustard oil and basic spices typically served with steamed rice.


How is poppy seed paste prepared for jhinge aloo posto?

To Prepare poppy seeds paste for the recipe start by soaking the poppy seeds in water for 20 minutes which softens them, drain the water and grind it with a small amount of water to facilitate grinding until we get a smooth paste.


Can jhinge aloo posto be made without mustard oil?

Yes, jhinge aloo posto can be made without mustard oil by substituting with other cooking oils like vegetable oil or sunflower oil. However, mustard oil is recommended for an authentic taste as it adds a distinctive flavour to the dish.


Is jhinge aloo posto a healthy dish?

Yes, jhinge aloo posto is a healthy dish as it combines ridge gourd,  which is low in calories and rich in dietary fiber with vitamins and minerals and potatoes that provide carbohydrates and some protein. The poppy seeds add healthy fats and further protein. This combination makes for a nutritious and balanced meal.



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 Hello and welcome to my blog today I would share with you a delicious Bengali cuisine bata macher jhol bengali recipe. Follow the instructions to make a delicious bata macher jhol recipe.

Basic outline 

  • Introduction
  • Ingredients needed for the recipe 
  • Pre preparation tips 
  • Method of preparation 
  • Tips for perfecting bata macher jhol recipe 
  • Serving suggestions for bata macher jhol recipe
  • Health benefits 
  • Conclusion 
  • FAQ'S 

Taste of Tradition: Bata Macher Jhol Recipe Made Easy
Taste of Tradition: Bata Macher Jhol Recipe Made Easy


Bata macher jhol recipe 

Bata macher jhol is a traditional Bengali fish recipe which is renowned for its simplicity and delicate flavours, this is a light and aromatic dish featuring small freshwater fish typically bata fish, bata mach or labeo bata. The fish are simmered in a fragrant gravy and the dish is characterized by its use of mustard oil, which imparts a distinctive sharpness and a blend of spices that include turmeric, cumin and green chilies lending a gentle heat. Fresh potatoes along with tomatoes often accompany the fish adding a subtle sweetness and texture to the dish, bata macher jhol is a staple in bengali households celebrated for its comforting and wholesome qualities and it is usually enjoyed with steamed rice.


Ingredients needed for the recipe 

  • 9 bata fish
  • 4 potatoes cut into round pieces
  •  2 tomatoes pureed 
  • Masala paste containing mustard, cumin, green chilies, ginger and stem of coriander leaves.
  • Turmeric powder 
  • Kashmiri red chili powder 
  • Salt
  • Bay leaves 
  • Nigella seeds 
  • Coriander leaves 
  • 3 green chilies 
  • Mustard oil 
     
bata macher jhol recipe
Ingredients needed for bata macher jhol 


Pre preparation tips 

  1. Take a kadhai and heat some mustard oil in it to fry the bata fish, bata mach. 
    bata macher patla jhol
    Heating mustard oil 

  2. Marinate the fishes with salt and turmeric powder. 
    bata macher jhol bengali recipe
    Marinated fish with turmeric and salt 

  3. Now when the oil is heated add the fish one by one for frying, fry both the sides by turning over and fry the fish in batches. 
    bata macher jhol recipe
    Frying labeo bata fish 

  4. When the fish are fried take them aside in a plate and in the same way fry all the fishes. 
    bata macher jhol recipe
    Fried fish 

  5. When all the fish are fried, in the same oil fry the potatoes with salt and turmeric powder. 
    bata macher jhol recipe
    Frying the potatoes 


Method of preparation 

  1. Heat some mustard oil in a kadhai. 
  2. When the oil is heated add two bay leaves and nigella seeds and fry with the oil. 
    bata macher jhol recipe
    Frying bay leaf and nigella seeds 

  3. Now add the masala paste and some water from the bowl where the masala was kept, and now fry for 2 minutes with the oil nicely. 
    bata macher jhol recipe
    Adding the masala paste 

  4. Add the turmeric powder, Kashmiri red chili powder and salt in the fried masala and mix together. 
    bata macher jhol recipe
    Adding turmeric powder,salt and Kashmiri red chili powder 

  5. Now add the tomato puree and cook together with the masalas, after that add 1 bowl of water washed from the bowl of tomato puree, and cover the kadhai for some minutes. 
    bata macher patla jhol
    Adding tomatoes puree

  6. After some minutes open the cover and you will see that the masalas have released their oil, now in this stage add the fried potatoes and mix with the gravy nicely for some minutes. 
    bata macher patla jhol
    Cooking the potatoes in the masala 

  7. Now add water to let the potatoes get boiled and stir it, then cover the kadhai for 3 to 4 minutes or more. 
    bata macher patla jhol
    Adding a bottle of water 

  8. Now open the cover after the time gap and you will see that the potatoes are boiled by piercing it with the spatula or spoon. 
  9. Now at this stage immerse the fried fish in the gravy, add the green chillies and coriander leaves and gently mix all together so that the fish pieces do not break. 
    bata macher jhol bengali recipe
    Immersing labeo bata fish in the gravy 

  10. Now cover the kadhai after adding the fish, green chilies and coriander leaves. 
    bata macher jhol bengali recipe
    Adding green chilies and coriander leaves 

  11. Open the cover and now the bata macher jhol is ready to be served.. 
    bata macher jhol recipe
    Taste of Tradition: Bata Macher Jhol Recipe Made Easy


Tips for Perfecting bata macher jhol recipe 

  • Fry the bata mach gently without breaking it.
  • Use good quality of fish and ingredients for the recipe. 
  • Fry the fish and potatoes before preparing the recipe.
  • Prepare the masala mixture with mustard, green chilies, cumin, ginger and stem of coriander leaves. 
  • Fry the fish after marinating with salt and turmeric powder.
  • Finish with garnishing with green chilies and coriander leaves.
Taste of Tradition: Bata Macher Jhol Recipe Made Easy
Taste of Tradition: Bata Macher Jhol Recipe Made Easy


Serving Suggestions for bata macher jhol recipe 


• Bata macher jhol is normally served with warm steaming rice as a side dish.
• You can also serve this recipe with basmati rice or jeera rice.
• Bata macher jhol can be enjoyed with roti or paratha.
• The recipe can also be served with green salad.
• The recipe can also be served with papad and pickles and chutneys.
• lemon wedges along with cucumber raita balances the flavour of the dish. 

Health benefits of bata macher jhol recipe 

Taste of Tradition: Bata Macher Jhol Recipe Made Easy
Taste of Tradition: Bata Macher Jhol Recipe Made Easy


1. Bata macher jhol is made with fish which is an excellent source of high quality protein. Protein is essential for muscle repair, growth and overall health.

2. Fish are also rich in omega-3 fatty acids. These healthy fats are linked to various health benefits including reducing inflammation, improving heart health and supporting brain function.

3. This recipe contains ingredients like tomatoes and green chilies. Tomatoes provide vitamin C, potassium and antioxidants, while green chilies adds vitamin A and antioxidants. This nutrients contribute to overall well being.

4. The combination of fish and mustard paste in this curry provides benefits for heart health. Omega-3 fatty acids help reduce the risk of heart disease by improving cholesterol levels and reducing inflammation.

5. Bata macher jhol provides natural source of vitamin D, which is essential for bone health.

6. This recipe is prepared with mustard oil, so this dish remains low in unhealthy fats. Mustard oil has a distinctive flavor and is commonly used in bengali cusines.

Nutrition Information for bata macher jhol recipe(per serving)


per 100g of bata fish
calories 100.52kcal
Total fat 3.74g
Saturated Fat 2.15g
Mono unsaturated fat 0.72g
Poly unsaturated fat 0.87g
total carbohydrates 18g
dietary fiber 2g

sugars 2g
protein 15.64g
sodium 4.23mg
potassium 14.51mg
Vitamin A 207.63IU
Calcium 211.27mg
Vitamin D 351.60IU
Iron 0.07mg



Conclusion 


In conclusion, preparing bata macher jhol recipe is a delightful experience that brings together authentic flavours in a comforting and aromatic dish. By following the simple steps outlined in this recipe, you can easily recreate this traditional and delicious fish curry at home and enjoy the taste of Bengali dishes, in every bite embrace the rich culinary heritage of the bengali foods with this flavourful and nourishing bata macher jhol recipe.



Other recipes from my blog 


  • Bengali vegetable chop recipe
  • Bread pakora recipe
  • Echor kalia recipe
  • Bengali shukto recipe

FAQ'S 


What is Bata macher jhol ?

bata macher jhol is a delicious bengali style fish curry prepared with mustard paste. It is a signature dish in bengali cusines and requires no introduction for those familiar with it. The curry features fish cooked in a flavourful mustard based dish resulting in a delightful combination of flavours. The use of mustard oil as the cooking medium enhances the dish's aroma.

Which fish is commonly used for bata macher jhol ?

While bata macher jhol recipe can be prepared with labeo bata fish, this freshwater fish is the preferred choice for the dish.

What makes bata macher jhol special ?

The not so complicated recipe with the use of mustard paste and the distinct aroma of mustard oil contribute to the uniqueness of bata macher jhol. The spicy fish curry over the lighter macher jhol. The combination of mustard, green chilies and fish creates a delightful flavour profile that pairs perfectly with steamed rice.

Thanks for reading....

For more such posts stay tuned to my blog 
Subscribe to my YouTube channel 
Like and follow on facebook.


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