Niramish Mangsho, also known as Bhoger Mangsho, is a unique Bengali mutton curry made without onion and garlic. Intrigued? Let's explore this recipe and the history behind this special dish.
You might be wondering, can mutton truly be considered niramish, or vegetarian? Of course not! If you know Bengali culture, you'll realize that "Niramish Mangsho" is a bit of an oxymoron. We even call raw jackfruit "vegetarian meat." So, why the confusing name? Let's uncover the secrets of the famous Kalipujor Bhoger Mangsho or Durga puja special niramish mangsho!
Jump to:
- Niramish Mangsho, an oxymoron?
- What Makes Bhoger Mangsho Different?
- My Niramish Mangsho memories; Kolkata part!
- Bhoger Mangsho and Moluti
- Direct to the recipe of Bhoger Mangsho!
- Recipe Variation
- Niramish Mangsho or Bhoger Mangsho - check the video recipe
- Niramish Mangsho, a few important notes!
- Here's how I cook Niramish Mangsho at Debjanir Rannaghar!
- Recipe Card
- Frequently Asked Questions
- Pairing Niramish Mangsho
- Mutton Recipes from Debjanir Rannaghar!
- Bengali No Onion No Garlic Recipes
- Have you tried the Pujor Bhoger Piyaj Roshun Chara Mangsho recipe from Debjanir Rannaghar!
- Here's the Perfect Niramish Mangsho Recipe Pin for your Pinterest Board!
Niramish Mangsho, an oxymoron?
Every language has phrases that defy simple explanation, and "Niramish Mangsho" is one of them. In Bengali cooking, anything made without onion and garlic (and sometimes a few other ingredients) is called niramish. Since this mutton curry skips these ingredients, it's often referred to as Niramish Mangsho.
What Makes Bhoger Mangsho Different?
In Bengal, when preparing offerings for the gods, we avoid onion and garlic. Our goddesses, like Durga or Kali, are offered both meat and fish, but the bhog, or offering, is always carefully cooked without these ingredients. Therefore, the meat dish prepared for bhog is known as Bhoger Mangsho.
My Niramish Mangsho memories; Kolkata part!
Bhoger Mangsho, or Niramish Mangsho as it's also called, is a truly special Bengali dish that I cherish. This dish is usually made for Durga Nabami or the day after Deepavali. Growing up in a large, lively household in North Kolkata, with 28 family members, I was lucky enough to be surrounded by the wonderful tastes and traditions of Bengali culture. Though I didn't embrace everything, I got to experience it all, eventually creating my own traditions. Kali puja was a huge event for us, even more so than Diwali in our area. I was always inspired watching my father fast for the entire day and night of Kalipujo. As a teenager, I even started fasting with him.
Bhoger Mangsho and Moluti
On the flip side, my mother's maternal lineage, specifically my grandmother's family, hails from a quaint village called Maluti in Jharkhand. Every year, I would accompany my mother on our journey to this tiny village during the festivities of Kalipujo. Maluti, situated not too far from the renowned pilgrimage site of Tarapith, is renowned for its temple dedicated to "Devi Molikha." Nestled amidst the Chota Nagpur plateau, Maluti offers an opportunity to immerse oneself in the timeless allure of nature. However, what truly captivated me each year was the vibrant celebration of Kalipuja that engulfed the village.
Direct to the recipe of Bhoger Mangsho!
The Kali puja in this area is heavily influenced by the local tribal community, specifically the Santhal tribe. The tribal essence can be seen in all aspects of the puja, including the eight significant pujas by different family units and one from Santhal clan. One of these rituals, known as the Royal puja of Devi Molikha, strictly follows traditions. Personally, I have always found the puja of Ma Kali, especially the Santhal Puja, to be incredibly inspiring, both in my early years and even now.
Among the various rituals, the sacrifice of livestock, known as "Boli," used to be a common practice during Kalipujo. This tradition is not exclusive to Maluti; it is famous in many places, including Kalighat. On the following day of the puja, it is customary to consume specially prepared sacrificed meat. This meat, known as "Pujor Mangsho" or the "Prasad," is typically made from mutton or goat. However, what sets it apart is the absence of onion and garlic. This unique aspect makes Bhoger Mangsho or Niramish Mangsho truly special.
Recipe Variation
My busy schedule has prevented me from visiting Maluti for years, but I always treasure my mother's stories about her experiences there. It's unimaginable for Maa to miss out on visiting Maluti during Kalipujo. As for the Niramish Mangsho, I've had it in a different form. However, the key is to remember that it should not be prepared with Onion and Garlic. To give it a distinctive flavor, the use of Asafoetida or "Hing" is essential when preparing the Niramish Mangsho or Bhoger Mangsho, as my Dida taught me. The use of yogurt, on the other hand, adds an interesting twist. Some families choose not to use yogurt or curd when making bhog, while others do. We fall into the latter category.
Niramish Mangsho or Bhoger Mangsho - check the video recipe
Niramish Mangsho, a few important notes!
We prepare this dish using simple spices, without including tomatoes. Every year, on the day following Kalipujo, I take pleasure in cooking Niramish Mangsho. This tradition allows me to reminisce about my childhood and savor the delightful fragrance of the tender mutton curry.
I have been preparing this dish for many years, even catering to large groups. Throughout time, I have made a few modifications to the recipe, particularly in certain steps. Hence, the written and video recipes for Niramish mangsho differ. It is worth noting that while some families do not add yogurt when cooking bhog, we incorporate it in our regular cooking.
Below, I present you with the method I use to prepare Niramish Mangsho. In my version, I find it essential to include potato chunks and spices tempered in ghee. Additionally, it is important to select mutton with a small amount of fat, around 10%.
Here's how I cook Niramish Mangsho at Debjanir Rannaghar!
Recipe Card
Niramish Mangsho or Bengali Bhoger Mangsho
Niramish Mangsho, also known as Bhoger mangsho, is a renowned mutton dish cherished in Bengali homes. This delectable preparation is distinct as it is crafted without the inclusion of onion and garlic. It is traditionally offered as bhog during auspicious occasions of Durgapuja or Kalipuja.
Equipment
- 1 Kadhai
- 1 Spatula
- 1 Chopping Board
- 1 Knife
- 3-4 Bowls
Ingredients
- 1 kg Mutton medium size pieces
- 500 g Potato cut into halves
- 100 g Ginger
- 300 g Unflavoured Curd
To Temper:
- 1 Bay Leaf
- 2 Red Chillies
- 10 Clove
- 2 inches Cinnamon Stick
- 3 Green Cardamom
- 2 Black Cardamom
- 1 teaspoon Asafoetida / Hing
Spices:
- 2 teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1 teaspoon Red Chili Powder
- 2 teaspoon Turmeric Powder
- 2 teaspoon Sugar
- 1 teaspoon Salt or to taste
- 5 tablespoon Mustard Oil
- 2 tablespoon Ghee
Instructions
- Clean and dry the mutton pieces before coating them with a mixture of 100g Card, 1 Tsp. Cumin Powder, 1 Tsp. Coriander Powder, 1 Tsp. Turmeric Powder, and ½ Tsp. Red Chili Powder. Allow the marinade to infuse the meat for approximately 8 hours.
- Prepare the potatoes by peeling them and cutting them in half. Sprinkle a small amount of turmeric powder over the potatoes.
- Combine the remaining Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, and 1 Tbsp. of Mustard Oil to create a thick paste.
- Additionally, create a smooth paste using fresh ginger.
- Be handy with a pot full of boiling water.
- In a pan, heat the remaining oil. Fry the potatoes until they turn a golden brown color, then strain them from the pan.
- Transfer the remaining oil to a deep pan and add ghee, heating it up. Enhance the oil with bay leaf, red chili, clove, cinnamon stick, green cardamom, black cardamom, and asafoetida.
- Cook for a minute until a delightful aroma is released. Now, add sugar and stir continuously with a ladle to caramelize it, being careful not to burn it.
- Next, add the ginger paste to the mixture and cook on low heat for 2 minutes.
- If the spices are sticking to the edges of the pan, add a little water.
- Add the spice paste, along with some salt, and cook on low heat for 3-4 minutes.
- Beat the curd and add it to the mixture, continuously stirring and cooking for 5 minutes or until the mixture thickens and releases oil.
- At this point, add the marinated mutton to the mixture and continue cooking on low heat, stirring occasionally.
- After about 10 minutes of cooking on low heat, the mutton will start releasing water.
- Finally, add the fried potatoes.
- Cook the mutton with a covered lid for 20 minutes.
- Increase the heat slightly and add 4 cups of boiling water to the mutton.
- Allow the mutton to cook with the added water.
- The cooking process should take around 15 minutes to ensure the mutton is properly cooked, although the time may vary depending on the quality of the meat.
- Add boiling water as needed to maintain the desired consistency.
- Finally, add Garam Masala Powder and 1 teaspoon of Ghee to complete the Niramish Mangsho.
- Check the Recipe video below
Video
Notes
- I prefer a slow cooking process for this particular dish, however, if you are out of time instead of a pan use pressure cooker and cook till 3 whistles coming from the vent weight.
- To give the curry a more dominant red color, use Kashmiri Red Chili Powder instead of the normal one.
- The the amount of Sugar will be depending on the taste bud.
- If you wish, can ignore Ghee completely but that will obviously decrease the special flavor of the dish.
Nutrition
Frequently Asked Questions
Niramish Mangsho, also called Bhoger mangsho, is a famous mutton delicacy beloved in Bengali households. This delightful creation stands out for its unique absence of onion and garlic. Traditionally, we serve it as bhog during the auspicious celebrations of Durgapuja or Kalipuja.
The uniqueness of this dish lies in its preparation of Bengali mutton curry without the inclusion of onion and garlic.
Pairing Niramish Mangsho
In addition to steamed rice, these delectable dishes perfectly complement the niramish mangsho.
Mutton Recipes from Debjanir Rannaghar!
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Nalli Nihari (also known as Mutton Nihari or Gosht Nihari)
- Joggi Barir Mangsho (also known as Biyebarir Mutton Curry)
- Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
- Mangsher Ghughni (also known as Bengali Yellow peas curry with minced meat),
- Mutton Handi Kebab (also known as mutton hari kabab)
- Kochi Pathar Jhol (also known as Bengali Mutton Curry)
- Mangshor Jhol (also known as Bengali light Mutton curry)
- Gota Moshlar Mangsho (also known as Kata Moshlar Mangsho | Mutton cooked with whole spices)
- Keema Kaleji (also known as Keema Kalija | Indian mutton mincemeat and mutton liver curry)
- Bengali Keema Curry (also known as Mutton Mincemeat Curry with Potato Chunks)
- Anglo-Indian Mutton Curry (Also known as Anglo-Indian Lamb curry)
- Keema Matar (also known as Mutton mincemeat cooked with green peas)
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Posto Mangsho (also known Bengali Mutton Curry cooked with Poppy Seed Paste)
- Kolkata's Mutton Tikia (Also known as Tikiya Kabab)
Bengali No Onion No Garlic Recipes
Have you tried the Pujor Bhoger Piyaj Roshun Chara Mangsho recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Perfect Niramish Mangsho Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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