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Tuesday, 16 February 2016

Aloo diye Mangshor Jhol (Mutton Curry with Potatoes - Bengali Style)


          This is my version of every Bengali's most favourite dish - 'Mangshor Jhol' or Mutton Curry. Adding potatoes is an integral part of this dish. I also added a whole garlic pod for some extra flavour. In most Bengali homes no Sunday lunch is complete without this delicious and authentic dish. 

          This is a gravy based dish unlike Kosha Mangsho which is a dry preparation. It can be relished with plain steamed rice, pulao, plain Biryani, naan or roti. I prefer to add a dash of lime for a tangy taste. Please check for a step by step method with pictures to prepare it.





  • 500 gms Mutton on bones, cubed
  • salt to taste
  • 1/2 cup yoghurt
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. tomato paste
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 2-3 tbsp. mustard oil
  • 2-3 onions, chopped
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 medium potatoes
  • 1 whole garlic pod
  • 1 tsp. ghee
  • coriander leaves & fresh red chilies to garnish






          Marinate the mutton with all the ingredients starting from salt to garam masala powder for an hour or for best results overnight.

          Heat oil in a pan and temper with cinnamon, cardamoms and cloves. Add the onions and fry till light brown.

          Now add the marinated mutton and simmer on a medium flame till the water evaporates.  Add 1 1/2  cups water, garlic pod and the potatoes. 

          Pressure cook for 20-25 minutes on a low flame after the first whistle. When done, add ghee and mix well. 

          Garnish with coriander leaves and fresh red chilies. Serve along with plain steamed rice,  pulao, plain Biryani, naan or roti.




                         Marinate the mutton with all the ingredients starting from salt 
                         to garam masala powder for an hour or for best results overnight.



                         Heat oil in a pan and fry the potatoes till light brown Keep aside.



                         Temper the same oil with bay leaves, cinnamon, cardamons and cloves.



                          Add the onions and saute till light brown.



                          Add the marinated mutton and fry till dry.



                          Add water and pressure cook for 20-25 minutes on low flame 
                           after the first whistle.



                         When it is done, add ghee and give it a mix.



                          Serve, garnished with coriander leaves and fresh red chilies.







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