Jhinge Aloo Posto Recipe | How to make Jhinge Aloo Poshto | Masala Trails With Smita Deo

[@dbiswas]

Hi Smita, i am bengali but my wife is not an indian. Since we don't get it in any Indian restaurant, so i decided to follow your recipe. It just came out SUPERB !!!. Thanks for sharing 👌 in fact my wife liked it too.

[@Shreyafoodandvlogs]

Jhinge aloo Posto is just yummy delicious recipe and BENGALI favourite

[@mousumidas9105]

It tastes better if you make the poppy seed paste with 2 green chilies and a pinch of salt. At the end after switching off the gas put a spoon of mustard oil and a fresh green chillie split....for garnishing. It will taste simply yummmmmmy!!

[@KAMU13]

This is one of the fav dishes of my American wife. 😊

[@SB-wp3ir]

I live in the Philippines but an Indian/ bengali.its an integral part of our food just like Rajma in North India.we can't live without having it for a month max. It's banned for business purposes coz from it opium is made but for domestic purposes u can carry in small amount the way all Bengalis carry it everywhere where it's not available. It's so delicious for us that those who are in India use it for most vegetable dishes. Thanks Smita for showing this. Had to reply looking at few banned comments since I too fall in the banned region Manila and stayed in Singapore earlier

[@rajshrifood]

Welcome :) Stay tuned!!

[@nilanjanasaha9765]

So much poppy seeds will make one sleep only. Little less is definitely required in our Bengali aloo posto or jhinge posto..

[@pampaghosh4492]

Sil batta or mixer grinder for making the paste?

[@somachakraborty4778]

I really love posto and l am bengali

[@ushanatarajan8032]

Super 👌👌. Which kadai you are using?

[@Shreyafoodandvlogs]

Love from Bengal ❤️

[@nabonitatalukdar322]

The last part is correct we bong love afternoon nap. The recipe is ok but the traditional way of making it is putting the chillies with the poppy seeds while making it a paste n we add the paste after sauteing the veggies until the raw smell goes. The paste also gets cooked n we add no water. Before putting it off from flame we add some sugar soute it for few secs or until the sugar granules dissolve. We put off the flame when the curry is completely dry. More than kalonji we put panch puran the taste is great. N yes some steamed rice aloo posto n black mashy lentil.

[@kalyaninutopia]

Yes Paanch Phoron it is, she also missed a pinch of sugar.

[@nabonitatalukdar322]

Yes panch phoron and chini chhara jhinge alu posto thik mana galo. Jhal misti ta thaktei hobe. ☺

[@tirthatarafdar5727]

Paanch phoron...is generally added in Labra or Shukto,but not at all in Aloo/jhingey aloo posto The smell of paanch phoron will override the essence of 'Posto bata' and will destroy the authenticity of this bong..delicacy Smita ma'am made it perfectly ethnic..!! You could have better added a few ml of raw mustard oil after turning off the heat..to add that bong zing !!

[@MyLoveForKDrama]

nabonita talukdar p

[@kevinnicholoff4387]

nabonita talukdar ml

[@champaghosal5754]

Excellent Smita. This is authentic

[@indranichoudhury7597]

Very authentic Jhinge posto recipe

[@somachakraborty4778]

Great dish and you are beautiful aldo

[@riyab1234]

Very nice. Nearly perfect. Like some people mentioning, not everyone adds sugar. So this is fine. Everything else is perfect.

[@subhasduttaroy9415]

Gr8 presentation!

[@joyrana3259]

Vry nice recepi mamn ❤❤

[@rajshrifood]

Glad you liked it. Subscribe the channel for more amzing recipes❤️

[@szeyenfamily3751]

wow so good recipe yummy 🤤🤤👌👌

[@Yummever]

Very authentic recipe

[@CraftsAndMoreChannel]

Lovely recipe 😍😍👌👌

[@lidkagatarek3023]

Looks lovely I will try it tomorrow for lunch. Poppy seeds and potatoes is mix I would never figure out

[@pankajdeshpande3032]

Amazing recipes Seema. Loved it. Especially the part when say accompanied with lovely afternoon nap😄

[@juebasu3166]

Seems to be a nice one and have presented the dish well .

[@Creativeworld8712-u3x]

This is best with rice😊

[@soumyadeepdutta3726]

Poppy seeds contain opium...

[@harjinderkaur992]

Gd achha banta hai

[@TheRyder47]

nice...

[@rabinsaha1669]

You are beautiful and speak also very beautifully . God bless you with a lot of happiness.

[@Trintrin20]

hello Mam, authentic Bengali recipe ! Although we sometimes put a little bit of sugar which brings out the flavour even better 😊

[@BongEats]

We Bengalis put sugar in everything, don't we? Lol. ;-)

[@Trintrin20]

true that ! 😂

[@mimipriya1435]

+Bong Eats yes u r right. ;-)

[@MrRocrma]

Ma'am, your family is so lucky !

[@aparnamukherjee7009]

Darun

[@sohojrannabanna7986]

Wow... delicious :)

[@rewachib1159]

more bengali recipes plz ..

[@Madhurima_NYC]

Thank you for this! This is my comfort food :) and I am cooking it now

[@ajaykumarsahoo6008]

Amazing ! Simple yet very tasty . I like the Kadai that you used. May I know if its cast iron and where can I get one ? Thank you :)

[@priyatn24]

So much poppy seed paste ! It's putting me to sleep just watching this ;)

[@anujachaudhari]

Loved the recipe Smita tai :)

[@Amritasthegreatindiantaste]

Nice Mam ... :)

[@subrataraychaudhury6797]

Ma'am, Please try my prep and comment. Saute potato till brown patches appear. Pour a little water and cook till 25% done. Add Jhinge, cover and cook till almost done. Add salt and a pinch of sugar- wait 3-5 minutes. Add Posto paste and a little water, split green chilies and simmer for few minutes. Shut the flame off and add a few drops of raw mustard oil over it. Please please please don't cook posto for too long. The precious unique flavour is the sole issue Bongs are so mad about it, don't let it boil away. In fact we bongs eat raw posto paste too for that earthy flavour. A true Bong never use Turmeric with posto. Lastly, the best combo with posto is Urad ki daal (Dhuli Maah) cooked in a particular way with ginger and fennel seed. Cheers . Happy cooking.

[@blitzkrieg_ahf]

The correct pronunciation is "Posto" not "Poshto"

[@brishtiroychaudhuri5675]

smita it is perfect. just we dont add any turmaric with posto.

[@anuanita447]

mam poppy seeds mtlab khaskhas hai kya ?

[@mrunalinimurali8616]

Anu Anita yes

[@anuanita447]

thanks ...

[@rapunzelssj4227]

Good recipe

[@kanupriyajaireth6226]

Hello Smita di, nice recipe but please tell me what is ridge gourd in Hindi

[@rewachib1159]

Kanupriya Jaireth ..it's torai

[@BongEats]

Also, _turiya_ in Hindi and _jhinge_ in Bengali.

[@tddbear5]

Kanupriya Jaireth u can call it gilki also

[@sudiptasen5414]

Jhinga Torei.

[@RSTRR]

what would be the substitute to onion seeds?

[@mrunalinimurali8616]

vaidehi shaw mustard s also okay

[@dishasanghvi]

Innovative recipe... but please mention the measurements..

[@debimukherjee2933]

Bengali's do not put onion seed in posto. While grinding put 1/2 green chillies with poppy seed it will enhance the taste of the dish

[@eugenech8937]

Those are not onion seeds. They are different. True culinary onions are not at all related to Nigella (Kalonji) species, though the seeds are remarkably similar in size, color and shape, but not, most importantly, in flavor. They belong to entirely different plant families. Because of the visual similarity, Nigella is often called by a nickname, Onion Seed.

[@Tasteoftadka]

what was the name of that green veg

[@kgharpure]

ridge gourd

[@Tasteoftadka]

we don't have this veg in London

[@agd881]

Rita De Oliveira Colimao it is available in a really small town in the US where I live, I'm sure it is more than readily available in a big city like London, you might want to look for it in Indian stores.

[@sriranju84]

Its also called chinese melon here in US. You will get it either in indian or chinese grocery.

[@Tasteoftadka]

Sriranjani Narayanan I got in india grocery .Thanks

[@ronjininandy8024]

It will be "POSTO" not "POSHTO"...... But still the recipe was good..

[@eugenech8937]

Those are not onion seeds. They are different. True culinary onions are not at all related to Nigella (Kalonji) species, though the seeds are remarkably similar in size, color and shape, but not, most importantly, in flavor. They belong to entirely different plant families. Because of the visual similarity, Nigella is often called by a nickname, Onion Seed.

[@bahamasi]

Mam, do you know that usage of poppy seeds banned in Singapore and in Middle East? It is used as an ingredient to make some drugs... Nice story though.. Sounds innocent.

[@browngirlsjournal5658]

in India it is an important kitchen ingredient. ....

[@dil9210]

bahamasi / it isn't banned in India and is a common ingredient in Indian cuisines.

[@pv3293]

Yes. Even I wanted to tell Smita the same.

[@SB-wp3ir]

I live in the Philippines but an Indian/ bengali.its an integral part of our food just like Rajma in North India.we can't live without having it for a month max. It's banned for business purposes coz from it opium is made but for domestic purposes u can carry in small amount the way all Bengalis carry it everywhere. It's so delicious for us that those who are in India use it for most vegetable dishes.you tell this to any bengali , they won't like it coz it's their number one masala for vegetable dishes. Thanks Smita for showing this.

[@rakhibiswas1189]

You r so pretty

[@vsj5508]

No measurements of ingredients

[@AD-lu3xj]

It's posto not poshto... because I am a Bengali 😊😊

[@mirzaprince5033]

Its posto not poshto. Anyway the recipe was good

[@rajshrifood]

Thanks🫶🫶 Hope you’ve subscribed for more amazing recipes! Stay tuned for delicious updates!

[@gautammitra1954]

To please a Bengali palate a touch of sugar is indispensable.

[@indianjedi]

nice. but pronounced poSto and not poSHto.

[@ranjanadebnath7084]

You really need to learn the more authentic way of cooking bong food.

[@dhaneswarmahato3568]

Aap hindi bhi bole shkti hai

[@durbaghosh4345]

Actually unable to make it in us because the poppy seeds we get in USA do not grind very well 😐🙁

[@KAMU13]

There are ways to grind it fine or little coarse. Nothing wrong with the poppy seeds available in the US. I’ve been making this for the last 20 years.

[@kalyaninutopia]

Unless you put a pinch of sugar, it isn't an "authentic" Bengali recipe. If you don't have onion seeds(Kalonji, PaanchKalo Jeera), thePanch Foron(Bengali five spice).

[@sanjitiguha6004]

it is posto.. not poshto and it is goes best with plain rice and not Rotis..

[@riyab1234]

When did she say rotis. She said luchi or rice. I think that is correct.

[@aduttayou]

Fell in love with you

[@souryabanik]

Aunty hindi me bolo yaar!

[@abdulgaffar4597-g7h]

This is a bengali recipe, and many of us Bengalis can't speak hindi. Why should she speak hindi?

[@souryabanik]

@@abdulgaffar4597-g7h are bhai to bangla me bhi kahan bol rhi hai aunty?

[@samarmaiti6628]

আলু কুভি পোসত

[@upipe4me]

Poopy seeds are drugs

[@foodiejiya8579]

i see this show to see ur beauty only

[@rabinsaha1669]

You are beautiful and speak also very beautifully . God bless you with a lot of happiness.