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
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| 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
- Grind the poppy seeds with a little water for a smooth paste, you can also add green chilies while grinding for extra flavour.
Poppy seeds paste and sliced onions - Chop the onion and the tomatoes.
- Slice the potatoes and the ridge gourd after peeling the skin.
Ridge gourd and potatoes - Wash and clean all the vegetables before cooking.
Method of preparation
- Take a kadhai and heat some mustard oil.
Heating mustard oil - When the oil is heated fry the dry red chillies.
Frying dry red chillies - Now fry the chopped onion in the oil for some minutes until they form a brown colour.
frying onions - Add the panchforon and fry with the onions.
adding panchforon - After this add the sliced potatoes and ridge gourd and start frying them with the onions and panchforon.
Adding the vegetables - Now add the chopped tomatoes and also the green chillies and fry nicely all the ingredients together for some minutes.
Adding tomatoes and green chilies - 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.
adding salt and red chili powder - Now add water and cover the kadhai for some minutes.
Add some water - 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.
Adding the poppy seeds paste - 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.
- 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.
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| The Ultimate Jhinge Aloo Posto Recipe Roundup for 2024 |
Serving Suggestions for jhinge aloo posto
- Serve as a side dish with warm steamed rice along with dal.
- Serve with luchi or paratha for a richer meal.
- Include a side of vegetable fries(such as brinjal, potato and pumpkin).
- You can serve jhinge aloo posto into a larger bengali lunch thali with other dishes like shukto, cholar dal and mishti(sweet dish).
- You can serve this dish with roti for a light and satisfying meal.
- 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
- The dish is low in calories and good for weight management.
- The dish is rich in dietary fiber due to ridge gourd which helps with digestion and prevents constipation.
- The dish contains vitamin A, C and B6 which are good for immune system, skin health and metabolism.
- Good source for carbohydrates due to potatoes which provides energy.
- The recipe contains antioxidants which reduces oxidative stress and inflammation.
- 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.
- 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 |
| total carbohydrates | 25g |
| dietary fiber | 5g |
| protein | 5g |
|---|---|
| sodium | 400mg |
| Magnesium | 28mg |
| Vitamin A | 2276mcg |
| Calcium | 44mg |
| 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.
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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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