Potato Jhinga Sabji Recipe

Delicious potato Jinga Sabji is a Bengali side dish that combines the nutrient-rich goodness of torai with the health benefits of potato to create a wholesome meal option with a distinct flavour. This dish contains the necessary dietary fiber to aid digestion as well as a variety of other nutrients, making it ideal for quick meals on the go.

Nutrition Information per serve

  • 60.8 kcal
  • 6.2 gm
  • 0.3 gm
  • 3.3 gm
    Total Fat
  • 1.6 gm
    Total Fiber
1/4 Diced Cup(26.0 gm) Torai
1/4 Diced Cup(33.0 gm) Potato
2.0 Chopped Tbsp(16.0 gm) Onion
1/2 Tsp(2.0 gm) Green Chilli Paste
1/4 Tsp(0.59 gm) Jeera
1/2 Tsp(0.82 gm) Dhania Powder
1/8 Tsp(0.29 gm) Haldi
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
20.0 Ml(20.0 ml) Water
  • First, boil and cook 1/4th cup of diced potato, and keep aside.

  • Then in a heated pan, add 1 tsp oil, 1/4 tsp jeera and let it crackle.

  • Add 2 tbsp of chopped onion and saute for 3 min till it turns translucent.

  • Now, add 1/2 tsp green chilli paste, 1/2 tsp dhania powder, 1/8th tsp haldi and 1/4th tsp salt.

  • Saute again for 3 min until the spices and onion combine.

  • Now add 1/4th cup diced torai and saute.

  • Add sufficient water, cover pan with a lid and cook for 5 min.

  • To this mixture add the cooked potato and saute well.

  • Tasty potato jinga sabji is ready to serve hot.

  • Additionally, sprinkle some white til on top for a nutritional boost.

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