Aloo Jhinge Posto-traditional recipe of Bengal


Aloo Jhinge Posto is one of the traditional recipes of Bengal. This recipe is cooked almost in every Bengali household. This recipe is a dry dish and goes well as a side dish with hot rice and dal. Read this full article to get more details to know how to prepare this tasty recipe.

Ingredients required for preparing Aloo Jhinge Posto


100 gms Poppy Seeds
2 Green Chillies
4 medium sized Jhinge
2 medium sized Potatoes
1 tablespoon Panch phoron
1 dry Red Chilli
½ tablespoon Turmeric powder
½ tablespoon Red Chilli Powder
Salt according to taste

Method of Preparation of Aloo Jhinge Posto


Soak the poppy seeds in water for at least 2 hrs.
Then drain and grind the poppy seeds to a fine paste.
One can also use mixer for grinding.
Peel and Cut the Potatoes into small cube like pieces.
Then cut the jhinge first into lengthwise and then chop into small pieces.
Boil the potatoes for few mins and keep them aside.
Now heat oil in a frying pan.
Add the panch phoron and a dry red chilli.
Once they splutter, add the boiled potatoes and sauté them for 3 mins, stirring continuously.
Now add the jhinge pieces and again sauté a little, do not deep-fry them.
Now add the poppy seed paste, turmeric powder, red chilli powder and salt and sauté them properly.
Add half cup of water and cover it and cook for another 10 mins till the potatoes are done and the vegetables are cooked.
Before removing from flame see that the gravy is almost dry.
Garnish it with 2 Green Chillies from top.
Serve it hot with rice and dal.


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