JHINGE ALU POSTO (POPPY SEED PASTE WITH RIDGE GOURD AND POTATO) RECIPE is a very popular side dish in West Bengal.
Jhinge Alu Potato (Poppy Seeds Paste with Ridge Gourd and Potato) Recipe is a very tasty Bengali recipe. We serve Jhinge Aloo Posto with rice.
Jhinge Alu Posto (Poppy Seed Paste with Ridge Gourd and Potato) Recipe - a cool Bengali style non spicy curry cooked with Jhinge or Ridge Gourd, Potato and obviously Posto or Poppy Seeds Paste. This recipe, in fact, is almost similar to famous Bengali Alu Posto Recipe.
Jhinge Alu Posto (Ridge Gourd & Potato with Poppy Seed Paste) is a nutritious, low-calorie Bengali dish typically offering ~100-160 kcal, 3-5g protein, and 5-8g fat per serving (based on moderate oil usage). Rich in fiber, it aids digestion and provides essential nutrients, making it a cooling, healthy summer meal, usually prepared with mustard oil, green chilies, and Nigella seeds.
Approximate Nutritional Breakdown (Per Serving):
Calories: 96 - 163 kcal
Fat: 6 - 8g
Carbohydrates: 5 - 19g
Protein: 3 - 4g
Fiber: 5g (approx.)
Key Nutritional Benefits:
Ridge Gourd (Jhinge): Low in calories and high in water content and cellulose, it helps in digestion and maintains body hydration, making it ideal for hot weather.
Poppy Seeds (Posto):
High in healthy fats, essential minerals (like manganese and calcium), and protein.
Mustard Oil:
Adds flavor and contains healthy fatty acids.
Low-Fat & Nutrient-Dense: Due to minimal oil usage and high vegetable content, it is considered a light, nutritious meal, especially if prepared with less oil.
Ingredient Impact:
Potatoes (Alu): Provide energy through carbohydrates.
Green Chillies: Boost metabolism and add vitamin C.
Nigella Seeds (Kalo Jeere): Used for tempering, adding health benefits to digestion.
Note: Nutritional values can vary based on the amount of oil, poppy seeds, and potatoes used.**
**Source: Google Search
Ingrdients required :
Poppy Seed Paste (Posto bata) - 4 tablespoons
Ridge Gourd (Jhinge) - 4 medium size
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| Ridge Gourds* |
Potato - 2 medium size
Dry red chili - 2
Mustard Oil - 4 tablespoons
Turmeric Powder - 1/4 teaspoon
Salt to taste
Poppy Seeds and Red Chillies*
HOW TO MAKE JHINGE ALOO POSTO (POPPY SEED PASTE WITH RIDGE GOURDS AND POTATOES)
Soak the Poppy Seeds with water in a bowl, along with the dry red chilis at least for 15 minutes.
Then strain out the poppy seeds from the water with the help of a tea strainer.
Make a fine paste of the poppy seeds along with the dry red chilis. I use the grinding stone to make the poppy seeds paste. You can use any grinder of your choice to make the poppy seeds paste.
Peel the Potatos and cut the potatoes into small cubes. Peel the Ridge Gourds roughly (keep some skins) in medium size.
Wash the ridge gourd and potato pieces thoroughly with enough water. Wash at least twice. Take out them from the water.
Drain out the water completely from the ridge gourds and the potato pieces.
I have semi boiled the potato pieces before frying. If you wish, you can also semi boil the potato pieces. While frying the semi boiled vegetables, very little oil will be needed.
Otherwise, you can just start frying the potato pieces after cutting and washing them.
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Maine Ingredients for Jhinge and Potato Posto Recipe
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Heat 2 tablespoon mustard oil in a pan.
Add the potato pieces. Fry for 2 minutes on the medium flame. Then add the ridge gourd pieces. Mix salt and very little turmeric powder. Stir continuously for 2 minutes. Now add water as needed. First add 1 cup of water. If required, add more water.
When the potato and the ridge gourd pieces become tender, and the water almost dries out, mix the poppy seeds paste.
Mix thoroughly. Cook for a second. Take out the pan from the flame.
Jhinge Alu Posto (Poppy Seed Paste with Ridge Gourd and Potato) Recipe is complete.
Enjoy Jhinge Alu Posto (Poppy Seed Paste with Ridge Gourd and Potato) dish with hot steamed rice and dal.
*Pictures Source : Taken by myself from my own recipe
This recipe is updated on 15.2.2026.
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