Jhinge Aloo Recipe
Jhinge Aloo is a traditional Bengali dish. It is quite a simple preparation of Jhinge or Jhinga with aloo or potatoes.
Servings 2 people
Ingredients
- 2 medium sized Jhinge or Ridge Gourd
- 2 medium sized Aloo or Potato
- 1 medium sized Tomato
- 1/2 tablespoon Nigella seeds (Kalo Jeere / Kalonji)
- 1 Bay Leaf
- 1/2 teaspoon Cumin powder
- Turmeric powder and Salt as required
- 1/2 teaspoon Ginger paste
- 1 tablespoon Mustard oil
- 1-2 dry red chilly
Instructions
How to make Jhinge Aloo sabzi - Step by step recipe
- Wash & peel off the outer hard skin of ridge gourd. Cut into small square shaped pieces.
- Cut the potatoes into medium pieces after removing the skin.
- Pour some mustard oil in a heavy bottomed kadhai or pressure cooker.
- Temper the oil with bay leaf, nigella seeds(Kalo Jeere) and dry red chilly.
- When the oil is heated enough, add the cubed potatoes. Stir fry those until light golden.
- After that add the Jhinge and fry for about 2-3 minutes on medium flame.
- Now add the chopped tomatoes and saute for a minute.
- Add the salt, turmeric, ginger paste.
- Add some cumin powder. Give it a nice mix and saute for 1-2 mins.
- Finally add very less amount of water(only if required) and cover the pan. Let it cook up to 2 whistles on medium flame. After that turn off the flame and let the pressure releases by its own. Uncover the pan, Jhinge Aloo is ready to be served hot.
Notes
- Since Jhinge itself releases water while cooking, avoid using water in this recipe. If required, add minimal amount of water.
- This is a very easy recipe. Even college goers or hostelers can prepare this in less than 30mins.